This is a 2020 cutout cookie that I’m sure someone came up with years ago, but I’ll take the credit. I feel that chocolate and mint work well in everything, but I wanted to double up on the mint in this recipe by putting the mint in both the cookie and the icing. So in review, we have a chocolate cookie with a hint of mint with a frosting to turn it into a crunchy peppermint patty. I hope you like it.

Dry ingredients:
3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cocoa powder
Wet ingredients:
8 ounces butter
4 ounces granulated sugar
4 ounces brown sugar
1 teaspoon peppermint extract
1 teaspoon vanilla
2 eggs

In bowl 1, mix flour, cocoa, salt and baking powder; mix well.

In bowl 2, cream butter, brown sugar, sugar and vanilla.

Add eggs and mix.

Add dry ingredients to wet and combine.

Refrigerate for at least one hour.

Preheat oven to 350.

Flour counter or cutting board.

Roll dough to 1/8 inch thick.

Using a Christmas tree cutter, cut out cookies.

Place on a parchment-lined cookie sheet.

Bake for 9-11 minutes and move to a cooling rack.

Icing:
1 cup powdered sugar (more or less to thicken)
3 tablespoons milk
1 teaspoon peppermint extract
6 drops green food color
Mix all ingredients (add more milk if mixture is too thick).

Coat cookie with icing and decorate how you like.

This recipe makes 40 cookies or 38 if you eat as much dough as I did.