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TEST KITCHEN APPROVED

Chocolate Mint Creams

Name: Chocolate Mint Creams
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: about 6 dozen
Ingredients: 1 cup butter, softened; 1-1/2 cups confectioners' sugar; 2 ounces unsweetened chocolate, melted and cooled; 1 large egg, room temperature; 1 teaspoon vanilla extract; 2-1/2 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon cream of tartar; 1/4 teaspoon salt; FROSTING:; 1/4 cup butter, softened; 2 cups confectioners' sugar; 2 tablespoons 2% milk; 1/2 teaspoon peppermint extract; Green food coloring, optional

TEST KITCHEN APPROVED

2 Reviews

Total Time:Prep: 20 min. + chilling Bake: 10 min./batch + cooling

By Taste Of Home Editorial Team

Recipe by Beverly Fehner, Gladstone, Missouri

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 23, 2022

This recipe came from an old family friend and is always high on everyone's cookie request list. I make at least six batches for Noel nibbling and give some away as gifts. —Beverly Fehner, Gladstone, Missouri

TEST KITCHEN APPROVED

Chocolate Mint Creams

2 Reviews Add your review

Yield:about 6 dozen

Prep:20 min

Cook:10 min

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Ingredients

1 cup butter, softened
1-1/2 cups confectioners' sugar
2 ounces unsweetened chocolate, melted and cooled
1 large egg, room temperature
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1/4 teaspoon salt
frosting:

1/4 cup butter, softened
2 cups confectioners' sugar
2 tablespoons 2% milk
1/2 teaspoon peppermint extract
Green food coloring, optional

Text Ingredients

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Directions

1
Cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Add chocolate, egg and vanilla; mix well. In another bowl, whisk together flour, baking soda, cream of tartar and salt; gradually add to creamed mixture, beating well. Divide dough in half; shape each half into a 2-in.-diameter roll. Wrap in waxed paper; refrigerate until firm, about 1 hour.

2
Preheat oven to 400°. Unwrap dough and cut crosswise into 1/8-in. slices. Place 2 in. apart on ungreased baking sheets. Bake until edges are firm, 7-8 minutes. Remove from pans to wire racks to cool completely.
3
Combine all frosting ingredients; beat until smooth. Spread over cookies; let dry completely. Store in airtight containers.