Mint Chip Cookies
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 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
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.