Triple Chocolate Mint Swig Cookies

TRIPLE CHOCOLATE MINT SWIG COOKIES

From a bountiful kitchen 

Ingredients:

1/2 cup unsalted butter room temperature

1/2 cup shortening (butter flavor is best) or canola oil

1 1/2 cups sugar

1 cup sour cream

2 teaspoons vanilla

3/4 cup unsweetened cocoa

3 1/2 cups flour

1 teaspoon baking powder

1 teaspoon salt

1 cup semi-sweet chocolate chips

FOR SHAPING COOKIES:

1/4 cup granulated sugar

cooking spray

glass with flat bottom

1-9.5 oz package Andes Mints

SOUR CREAM CHOCOLATE FROSTING:

1/2 cup butter room temperature

2 tablespoon sour cream

3 1/2 cups powdered sugar

2/3 cup cocoa unsweetened

1 teaspoon vanilla

dash of salt

milk to thin about 1-3 tablespoons

Preheat oven to 350 or 325 on convection setting.

Cream butter, shortening and sugar together.

Add sour cream and vanilla. Mix. Add the cocoa and mix again until smooth. The mixture should be creamy, with no specks of white.

Add the flour, baking powder, salt and chocolate chips all at once. Mix just until all of the flour disappears, on the lowest setting. This should take about 10-15 seconds.

Using a 1 3/4 inch to 2 inch scoop, place the dough onto a lightly greased cookie sheet. (18 cookies)

Lightly spray the bottom of a glass with cooking spray. Press the glass into each cookie to shape. Grease as needed. 

After all of the cookies are flattened a bit, lightly sprinkle sugar on top of each cookie.

Bake for about 8 minutes at 325 convection, or about 10 minutes at 350.

The cookies should be barely firm on top. The sugar sprinkled on top will form a light crust. Do not over bake! While cookies are baking, unwrap the mints and set aside.

Remove the cookies from the oven. If the cookie has spread and is not as round as you would like, use a small spatula and push the edges back into a circle shape while still warm. Place two mints on top of each cookie. The mint will melt a bit. After about 2-3 minutes, use a butter knife to evenly spread the melted mint on top of the cookie.

Let the cookies cool completely on cookie sheet. If you want to speed up the process of cooling the cookies and mints, place in refrigerator or freezer. Frost when the mint has set up on top of the cookies. After frosting, chop a few of the leftover mints and garnish the top of the frosted cookie.

FROSTING DIRECTIONS:

Cream butter, sour cream and powdered sugar. Add cocoa and vanilla, beat until smooth. Thin frosting with milk a tablespoon at a time until desired consistency. Top with chopped mints.