This post is from 2 years ago written by my friend Jayna. It’s just too good not to reshare again! Hope yall enjoy!
If there’s one thing I love during the holidays, it’s anything chocolate mint. I’ve been known to eat an entire bag of mint chips that were really meant for baking something! This is one of my mom’s old recipe’s, only difference was, she used regular chocolate chips rather than the mint chips I used. You could swap it out for white chocolate, or peanut butter chips too – I’m sure that would be soooo good!
My mother would always make this recipe whenever my school had a bake sale and I needed to bring something. Depending on the size you make the cookies, your dough can go a long way! The other reason was because they were sooo good, there were never any leftovers.
Then, once it’s all melted, combine it with the sugar and oil and mix it up.
Add in the vanilla, and the eggs one by one. Once that’s all combined, add in the dry ingredients slowly. Chill the entire bowl in the fridge for a minimum of 2 hours or overnight.
Once it’s ready the dough will be firm, and now it’s time to roll it into 1″ balls.
And then coat it in icing sugar before putting it on the cookie sheet.
They also transport nicely in a big tin!
Enjoy!!!
Like this post? You might want to check out:
Double Chocolate Mint Crinkle Cookies
Ingredients
- • 8 unsweetened baker’s squares
- • 4 cups white sugar
- • 8 eggs
- • 1 cup vegetable oil
- • 4 tsp vanilla
- • 4 cups of flour
- • 4 tsp baking powder
- • 12oz bag of mint chocolate chips (or regular chocolate chips)
- • 1 tsp salt
- • icing sugar
Instructions
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Linda says
About how many did this recipe make? It looks decadent and delicious! I’d love it if you shared this recipe with Tumbleweed Contessa at Holiday Best.
Linda
Kelley says
I believe it makes 3 dozen cookies, but I’m not sure. It was a recipe that a friend shared on my site 2 years ago. And thank you for the invite! Ill try and stop by!