These chocolate mint snowtop cookies are SO good, I have the recipe copied down twice in my recipe book. I hadn’t noticed that I had them stacked one recipe above the other until I was baking a batch the other day. The cookies are a little chewy, with plenty of mint and chocolate. The color is best if you can find mint chocolate chips that are all dark brown, but I don’t know that they sell them anymore. I used a mixed bag (brown and green) for this batch and they turned out just fine! I think you could also use semi-sweet chips and add some mint extract or how about chopping up some Andres mints instead? Don’t like mint? Substitute semi-sweet chips.

Adapted from original recipe by Better Homes and Gardens

1 ½ C. all-purpose flour

1 ½ t. baking powder

10 oz. bag mint flavored chocolate chips

6 T. butter, softened

1C. sugar

1 t. vanilla extract

2 large eggs/3 small eggs

powdered sugar

In a heat-proof bowl over hot water (or in double boiler), melt 1 cup mint chips until smooth. Beat butter and sugar until creamy. Add melted chocolate and vanilla. Beat in eggs, then flour and baking powder. Stir in remaining mint chips. Roll into a log wrapped in plastic wrap and freeze until firm. Roll into 1-inch balls and cover in powdered sugar. Bake on an ungreased pan 10-12 minutes at 350 degrees until cracked and puffy. Do not overcook – they’re best when they’re a little chewy!!

 Wrap a stack with a strip of parchment paper and some ribbons, and add a cute, little tag for a personalized touch!