From Taste of Home magazine

Yield: 4-5 dozen

A dark chocolate cookie with yummy mint icing. The recipe calls for ¼ tsp peppermint extract in the icing; I like using a little less. Try it a few different ways & see what you think!

¾ c butter, no substitutes Icing ½ c confectioners' sugar 2 T butter, softened 2 squares (1 ounce each) unsweetened chocolate, melted and cooled 1 c confectioners' sugar ¼ tsp peppermint extract 1 T milk 1½ c all-purpose flour 1/8 - ¼ tsp peppermint extract 1 c miniature semisweet chocolate chips 1 - 2 drops green food coloring Drizzle ½ c semisweet chocolate chips

Preheat oven to 375 degrees.

In a large bowl, cream together butter and confectioners' sugar.

Beat in chocolate and mint extract.

Gradually add flour.

Stir in chocolate chips (dough will be soft).

Drop by tablespoonfuls 2 inches apart on ungreased baking sheets. Bake for 6-8 minutes or until firm.

Cool for 4 minutes before removing to wire racks to cool completely.

Icing & Drizzle