Mint Chip Cookies

Ingredients

Makes: 22 cookies

• 1 box (19.9 ounces) dark chocolate brownie mix

• 1⁄2 cup self-rising four

• 1⁄3 cup vegetable oil

• 1⁄4 cup brewed coffee, cooled

• 1 egg

• 1 teaspoon vanilla extract

• 20 crème de menthe thins, chopped

• 1 3⁄4 cups powdered sugar, sifted

• 3 tablespoons water

• 1⁄2 teaspoon mint extract

• 1 teaspoon meringue powder

Directions

Preheat oven to 350°F. Line cookie sheet(s) with parchment paper.

In a large bowl, combine brownie mix and self-rising flour. Add oil, coffee, egg, and vanilla extract, stirring until combined. Gently stir in crème de menthe thins. Drop dough by heaping tablespoon (or use a 2-tablespoon scoop) onto prepared cookie sheet(s), spacing cookies 2 inches apart.

Bake for 14 to 16 minutes, or until set in centers. Cool on cookie sheet(s) for 5 minutes, then transfer to a wire rack to cool completely.

For mint glaze, in a medium bowl, stir together powdered sugar, water, mint extract, and meringue powder, stirring to a glaze consistency. Mix in more water if necessary.

Roll edges of the cooled cookies in the mint glaze. Lay cookies flat on a wire rack and let stand until glaze hardens.