Chocolate Buttermint Cookies
updated and adapted from Linda Penzo's Buttermint Tuck-Ins appearing in A Taste of the Everglades compiled by Everglades City School PTO 1994 Everglades City, Florida
Ingredients
- ½ cup butter, at room temperature
- 1 ½ cup light brown sugar
- 4 oz brick cream cheese, at room temperature
- 1 teaspoon vanilla
- 1 egg, at room temperature
- ¼ cup Dutch process cocoa try using black cocoa for extra chocolate flavor
- 2 cups flour
- pinch salt
- ½ teaspoon baking powder
- ¾ cup buttermints also called party mints
Instructions
- Preheat oven to 375. Line two baking sheets with parchment and set aside.
- In a large bowl or bowl of a stand mixer, beat together the butter, sugar, cream cheese, vanilla and egg until smooth.
- Beat in the dry ingredients until a thick, uniform batter forms.
- Drop about 1/2 tablespoon of dough on the line baking sheets 2 inches apart. Place a buttermint (or two, if they are small) in the center of each cookie and fold the dough over the mint to fully enclose it. Continue for remaining cookies.
- Bake for about 10 minutes or until they look firm and not shiny. Cool completely on wire racks.