We have a chocolate and peppermint recipe on our web site that we really like, Pink Peppermint Chocolate Cookies. We started with that recipe and modified it with rich chocolate mint chips.
1 cup granulated sugar
1/4 teaspoon salt
1/2 cup butter
1 teaspoon vanilla
1/2 teaspoon mint extract
1 large egg
2 ounces unsweetened baking chocolate, melted
1 1/3 cups all-purpose flour
For the glaze:
12 ounces mint chocolate chips
2 tablespoons shortening
Preheat the oven to 375 degrees.
1. Cream the sugar, salt, and butter together. Add the vanilla, mint extract, and egg and beat until light and airy. Fold in the melted chocolate. Beat in the flour.
2. Form little round balls about 3/4-inch in diameter. If the dough is too soft to form with your hands, refrigerate the dough for an hour. Place the balls on an ungreased baking sheet. Dip the bottom of a glass in oil and use it to flatten the cookies to about 1/4 inch thick.
3. Bake for eight minutes or until set. Remove to a wire rack to cool.
4. Make the glaze by melting the mint chips with the shortening. Dip the cookies halfway into the melted chocolate. Serve when cooled.