Ready in 45 minutes, for 40 servings
INGREDIENTS:
- cocoa powder
- baking soda
- cookies
- butter
- all purpose flour
- salt
EQUIPMENT:
- blender
- bowl
- oven
1) For the cookies: Preheat oven to 350 degrees F.In a medium bowl sift together flour, cocoa powder, baking soda and salt. Set aside. In a mixer beat together the butter with the sugars until fluffy, about 2 minutes.
INGREDIENTS:
- egg
EQUIPMENT:
- bowl
2) Add eggs 1 at a time, beating until smooth after each addition and scraping the sides of the bowl as necessary.
INGREDIENTS:
- chocolate chips
- vanilla
- cookies
- all purpose flour
EQUIPMENT:
- baking sheet
3) Add vanilla. On a low speed beat in the flour mixture a little at a time. Gently mix in chocolate chips.On an ungreased cookie sheet, drop teaspoons of the batter about 2 inches apart.
INGREDIENTS:
- peppermint extract
- cookies
- glaze
- sugar
- milk
EQUIPMENT:
- oven
- spatula
- bowl
- frying pan
4) Bake until just cracked on top, about 8 minutes, rotating the pan halfway through the cooking time. Flatten the cookies slightly with a spatula after removing from oven. Cool completely.For the glaze: In a small bowl mix together the sugar; mint extract and milk until smooth.
EQUIPMENT:
- ziploc bags
5) Transfer mixture to a medium resealable plastic bag and snip off a tiny bit of the corner.
INGREDIENTS:
- cookies
- glaze
6) Drizzle glaze over cooled cookies.
INGREDIENTS:
- cookies
7) Let cookies stand until set, about 10-20 minutes.