Triple Chocolate Mint Swig Cookies

Ingredients

• Cookies:
• 1/2 c butter, room temperature
• 1/2 c shortening
• 1 1/2 c sugar
• 1 c sour cream
• 2 t vanilla
• 3/4 c unsweetened cocoa
• 3 1/2 c flour
• 1 t baking powder
• 1 t salt
• 1 c semi-sweet chocolate chips
• Shaping cookies:
• 1/4 c sugar
• 2 (4 oz) packages of Andes Mints
• Sour Cream Chocolate Frosting:
• 1/2 c butter, room temperature
• 2 T sour cream
• 3 1/2 c powdered sugar
• 2/3 c unsweetened cocoa
• 1 t vanilla
• dash of salt
• milk to think (2-3 Tablespoons)

Instructions

1. Preheat oven to 350 degrees.
2. Cream butter, shortening and sugar together.
3. Add sour cream and vanilla. Mix. Add the cocoa and mix again until smooth. The mixture should be creamy, with no specks of white.
4. Add the flour, baking powder, salt and chocolate chips all at once. Mix on low until all of the flour disappears.
5. Using a 2 inch scoop, place the dough onto a lightly greased cookie sheet.
6. Lightly spray the bottom of a glass with cooking spray. First press the glass against a cookie, then dip the bottom of the glass in sugar to flatten the cookie a bit. Continue flattening each cookie with sugar.
7. Bake for about 10 minutes. Cookies should be barely firm on top, do not over bake.
8. While the cookies are cooking unwrap the mints and set aside.
9. Remove the cookies from the oven. Place two mints on top of each cookie. The mint will melt a bit. After about 2-3 minutes, use a butter knife and evenly spread the melted mint on top of the cookie.
10. Let the cookies cool completely on cookie sheet. If you want to speed up the process of cooling the cookies and mints, place in the fridge or freezer. Frost when the mint has set up on top of the cookies.
11. Make the frosting by creaming butter, sour cream and powdered sugar. Add cocoa and vanilla, beat until smooth. Thin frosting with milk a tablespoon at a time until desired consistency.
12. After frosting, chop up remaining mints and garnish the tops of the cookies.
13. Recipe: A Bountiful Kitchen