Chocolate Mint Brownie Cookies

I figured I'm going to fill out the rest of the month with my Christmas cookie recipes for this year. Festive! Topical! And makes my life oh-so-much easier, given how hectic things are right now. Heh. Although I have also made a few stellar soups, if I do say so myself, so those will be posted once I get through all my goodies.

So, this cookie. Even the Abominable Snowman adores this cookie. I originally found the recipe at this site, and I actually enjoy this cookie a lot too. First and foremost, they taste exactly like Girl Scout Thin Mints. Seriously, it's uncanny. Only they are poofy and soft and oh so much nicer. And not to mention: much, much cheaper than Thin Mints. And you can have them year-round. Which is a total win in my book.

Chocolate Mint Brownie Cookies

Ingredients:
1 1/2 c. (9-oz.) semi-sweet chocolate chips, divided
1 3/4 c. all-purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
1/2 c. (1 stick) butter or margarine, softened
1/2 c. granulated sugar
1/4 c. packed brown sugar
1/2 tsp. peppermint extract
1/2 tsp. vanilla extract
2 large eggs
3/4 c. chopped nuts

Melt 3/4 cup of the chocolate chips in small, heavy saucepan over lowest possible heat. When morsels begin to melt, remove from heat; stir. Return to heat for a few seconds at a time, stirring until smooth. Cool to room temperature. *Or, you can do what I did and melt them in your own beloved microwave.

Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar, peppermint extract and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Beat in melted chocolate. Gradually beat in flour mixture. Stir in remaining morsels and nuts. Drop dough by rounded tablespoon onto ungreased baking sheets.

Bake in preheated 350° F. oven for 8 to 12 minutes or until sides are set but centers are still soft. Let stand for 2 minutes; remove to wire racks to cool completely.