AMANA REFRIGERATOR SEAL

I decided to make some yummy shaped chocolate dipped mint cookies. These cookies are soft, not crunchy -- though you can easily make them crunchy by letting them cook for a bit longer than normal.
I made these for my sister, roommates and other random frineds -- they all loved them!

Here is the recipe:
Chocolate Covered Chocolate Mint Cookies
Makes about 30 cookies

For the cookies:
3 Tbsp butter
1 egg white
1/4 cup packed brown sugar
pinch of Baking Soda (1/16 of a tsp, but if you get more it is ok)
1/2 tsp salt
1/4 cup cocoa powder
1/2 cup flour (plus 1/4 cup)
2 drops pure peppermint or mint oil (If using mint or peppermint extract it'll be more than this amount, as the extract is not as concentrated as the oil)

Directions:
1. Combine all ingredients together. Add the extra 1/4 cup flour as needed, until dough is roll-able and not sticky at all.
2. Flour the surface of a clean counter and use a rolling pin to roll the dough very thin. Use a cookie cutter to cut rolled dough into desired shapes.
3. Bake at 325 F for 4-7 minutes on a greased cookie sheet, or until cookies have firmed. For crunchier cookies let them cook a bit longer. Remove from oven and cool completely.

Mint Buttercream Layer:
2 cup packed powdered sugar
4 Tbsp melted butter
2-3 drops pure peppermint oil (again you will need more if using extract instead of oil)
1/2 tsp. milk

Directions:
1. Mix ingredients together (with a spoon, and then by hand, it is easier) until frosting dough becomes thick, you may need more powdered sugar.
2. Spread powered sugar on a clean counter top and use a rolling pin to roll out that frosting-dough. You want the mint dough to be somewhere around 1/43 thick, but if you make it thinner it will still be great!
3. Use the same cookie cutter that you used to cut the cookies, and cut the frosting-dough into your chosen shape(s).
4. Place the cut frosting on top of cooled cookies.

Now you need to melt chocolate for dipping. Many people fear melting/dipping things in chocolate -- but I know a fool-proof way, just follow the instructions below.
1. Get milk chocolate chips, or unwrap a couple handfuls of Hershey kisses. Place the chocolate into microwave-safe glass bowl.
2. Heat the chocolate for about 1 min, in the microwave and then stir. Continue to heat for 30 second intervals until you can stir out all the chunks. Do not get ANY amount of water in the chocolate, and do not overcook.
3. Now you are ready to dip your cookies. Note that there is no added butter, or sugar to the chocolate, it is not needed. You can also use the easy melt-away chocolates that you can get from your local baking store.
4. The easiest way to dip the cookies is to not dip them at all. Simply spoon chocolate on top of the cookie, and use the bottom of the spoon to spread around the cookie top and sides.
Allow cookies to dry on a piece of parchment paper, foil, or plastic wrap also works. Place cookies in the refrigerator, or freezer to let the chocolate set.

Enjoy!

It's been a loooong time since I've had a chocolate chip cookie dough blizzard from Dairy Queen. So I made my own.

A commenter has requested the recipe...

I don't have exact measurements, but it's about 1/4 cup milk, about 3 tablespoons chocolate syrup, about 2 cups (maybe a bit more) ice cream, blended until smooth in a blender. It should be very thick - if not add more ice cream. Taste it too and see if you might want more chocolate syrup. Stir in balls of cookie dough with a spoon (don't blend or you'll break up the dough). This will make enough to fill a tall glass, not sure exactly how many cups.

As for the cookie dough, it is an eggless dough and therefore is safe to eat raw. The recipe is

Ingredients
1/4 cup butter, softened
1/4 cup brown sugar, plus 2 tbsp
2 tsp water
1/2 tsp vanilla
1/2 cup flour
1/4 tsp salt
1/3 cup miniature chocolate chips

Method
Cream the butter and brown sugar in a small bowl. Add water and vanilla and mix well. Add flour and salt and stir to combine. Stir in 1/3 cup mini chocolate chips. Roll into tiny balls (I used an even 1/4 teaspoon to measure) and refrigerate until firm - 1 or 2 hours. This will make more cookie dough than what you need, but keep in the refrigerator for sweet treats! :)