Chocolate Mint Cream Cookies

Preheat the oven to 350 degrees

In a large mixing bowl mix the butter and sugar with an electric mixer until they are a sweet creamy mixture.

Add and mix in the vanilla and egg.

Slowly add and mix in the flour, cocoa, baking soda, and salt until it becomes a dough.

Roll into balls. The recipe called for about 16 1 3/4 inch balls which i misread and made smaller.

Put the dough balls on a lined baking tray and cook for 8-10 minutes until cookies reach your preferred level of doneness

Let the cookies cool and set up for about 10 minutes on the tray before taking them off and putting them in the freezer. Freezing for a bit between each stage so they firm up helps make adding the toppings easier.

While the cookies are in the freezer mixing the mint icing.

Put the remaining butter, powdered sugar, milk, mint extract, and food coloring in a mixing bowl and mix with an electric mixer until it forms a creamy icing. Add more powdered sugar to thicken or milk to thin as necessary. I had to use a little extra milk when i made mine.

Set out the cookies to add the topping to them. I ended up flipping them over so i could work with the flat underside. Add and evenly spread the icing to the cookies. I used a tiny little spoon to dollop and spread the icing.

Once youre done icing all the cookies set back in the freezer to firm the icing up.

Just before taking the cookies back out pour the chocolate chips and coconut oil into a bowl and heat in the microwave for 20 - 30 second increments stirring between each time until chocolate is fully melted.

Drizzle or dollop and spread the chocolate evenly over the icing.

Place back in the freezer to set up the chocolate.