Ingredients
Scale
- 1 cup butter (room temperature)
- 2 cups white sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 2 ounces chocolate almond bark
- 1 ½ cups white chocolate chips
- ½ can (7 oz) sweetened condensed milk
- ½ teaspoon mint extract
- Green food coloring
Instructions
- Cream together the butter and sugar until light and fluffy in a mixing bowl. Add eggs one at a time and mix in vanilla extract.
- In another bowl, whisk together cocoa powder, salt, baking soda, baking powder, and flour. Gradually add this mixture to the wet ingredients until just combined.
- Roll dough into 1-inch balls and press your thumb into each to create an indent on a greased or parchment-lined baking sheet.
- Bake at 350°F (175°C) for about 12 minutes. If indents disappear during baking, press down gently again.
- Allow cookies to cool slightly before transferring to a wire rack.
- Melt the white chocolate chips and sweetened condensed milk in a saucepan over medium heat; stir in mint extract and spoon into the cookie indents.
- Drizzle melted chocolate almond bark over cookies and let set.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 150
- Sugar: 12g
- Sodium: 75mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: Ensure butter and eggs are at room temperature for smoother batter. Chill dough if too sticky for easier shaping. Customize by adding nuts or different extracts for varied flavors.