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Yangnyeomjang – Korean Seasoning Sauce

This was a flavorful, not very spicy sauce I used with my recent Korean BBQ dinner I whipped up.  Jim really liked it and it is quite easy.  It can be a dipping sauce, a marinade, or even toss it on some noodles or rice.

Gochugaru is a fermented chili paste of coarsely ground red pepper.  I was surprised to find it at my local grocery store.   I tripled the original recipe for our party of 6 which was too much, doubled would have been good.  Below is the original size.

Difficulty: Easy
Prep Time: 10 min
Cook Time: 0
Total Time: 10 min
Yield: 1/4 cup
Taste: Good


3 tablespoons soy sauce
1 tablespoon toasted sesame oil
1/2 teaspoon rice vinegar
2 teaspoons gochugaru
2 teaspoons toasted sesame seeds, crushed or whole
1/2 teaspoon sugar or honey
1 clove garlic, crushed
1 scallion, chopped


  1. Combine all ingredients in a small bowl. Taste and adjust quantities, if desired

Source:  The Kitchn

Sweet Potato Buttermilk Pancakes

I have previously made some super simple 2-ingredient sweet potato pancakes.   They are impressive for the ease of them, but I wanted to make a bit heartier denser version for a brinner.  I ended up three-quartering the recipe below to yield 8 pancakes 2-3 servings.

Difficulty: Easy
Prep Time: 15 min
Cook Time: 15 min
Total Time: 30 mins
Yield: 10-12
Taste: Good

Added pear slices


1 cup mashed sweet potatoes, sweet potato puree
1 3/4 cups buttermilk
1 large egg
2 teaspoons vanilla extract
4 tablespoons unsalted butter, melted
1 3/4 cups all-purpose flour
1/3 cup loosely packed brown sugar
3 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt
Optional: fruit, maple syrup for serving


  1. In a large bowl, whisk together the sweet potatoes, 1 cup of the buttermilk, egg and vanilla extract. Whisk in the melted butter, making sure to whisk constantly so you don’t cook the egg if it’s still warm.
  2. In a smaller bowl, whisk together the flour, sugar, baking powder, soda, cinnamon, cloves, nutmeg and salt. Stir the dry ingredients into the potato mixture until just combined, then stir in the remaining buttermilk until no lumps remain
  3. Heat a large skillet or electric griddle over medium heat and butter it if desired. Add the pancake batter to the skillet 1/4 cup at a time, slightly smoothing it out if needed. Cook until bubbles appear on the tops of the batter rounds (about 2 minutes or so) and then flip, cooking for another minute or two. Remove and repeat with remaining batter. Serve immediately with optional maple syrup.


Black Bean and Sweet Potato Tacos

I have made a couple variations of veggie tacos and I really liked these ones.  I didn’t make the avocado dip, just added avocado for simplicity, but included the original recipe here.

Other veggie taco variations I have made have included mixtures of black beans and corn, tofu, and sweet potatoes as included here.  This would be gluten-free if you have GF tortillas.

Difficulty: Easy
Prep Time: 30 min
Cook Time: 30 min
Total Time: 1 hour
Yield: 4 servings
Taste: Good


Roasted Sweet Potatoes
1 pounds sweet potatoes (3 to 4 medium sweet potatoes), peeled and sliced into 1-inch chunks
1 tablespoons olive oil
1/8 teaspoon cayenne pepper (omit if sensitive to spice)
1/8 teaspoon fine sea salt

Spicy Black Beans
1/2 tablespoon olive oil
1/2 small yellow or white onion, finely chopped
Fine sea salt
1 teaspoons ground cumin
1/8 teaspoon chili powder
1 cans black beans, rinsed and drained (or 3 cups cooked black beans)
3 tablespoons water
1/2 teaspoon sherry vinegar or lime juice
Freshly ground black pepper, to taste

Avocado-Pepita dip
1 avocados, pitted
1/2 cup lightly packed fresh cilantro (mostly leaves, some small stems are ok)
1/4 cup pepitas
1 small jalapeño, seeded and roughly chopped, or ¼ teaspoon red pepper flakes (go easy if sensitive to spice)
1 cloves garlic, roughly chopped
1 tablespoons lime juice (about 1 medium lime) or 1 tablespoon sherry vinegar
1 tablespoons water
1/2 teaspoon fine grain sea salt
Freshly ground black pepper, to taste

Everything Else
8 to 10 small corn tortillas
Crumbled feta
Suggested garnishes: Pickled jalapeños or pickled radishes or pickled red onions, torn cilantro, hot sauce, etc.


Sweet potatoes

1. Preheat the oven to 425 degrees F. Toss the prepared sweet potatoes with the olive oil, cayenne pepper (if using) and salt. Arrange in a single layer and bake for 30 to 40 minutes, tossing halfway, until the sweet potatoes are tender and caramelizing at the edges.  
Black beans

2.  Warm the olive oil in a large saucepan over medium heat. Add the onions and a sprinkle of salt. Cook, stirring occasionally, until the onions have softened and are turning translucent, about 5 to 8 minutes. Add the cumin and chili powder and cook for about 30 seconds while stirring. Pour in the beans and water. Stir, cover and reduce heat to maintain a gentle simmer.

3.  Cook for 5 minutes, then remove the lid and use a potato masher or a fork to mash up at least half of the beans. Remove from heat, stir in the vinegar, season with salt (~1/8 teaspoon) and pepper, and cover until you’re ready to serve.

Avocado dip

4.  First, toast the pepitas in a skillet over medium heat, stirring often, until they are fragrant and starting to make little popping noises, about 5 minutes. Transfer to a bowl and set aside.

5.  Scoop the avocado flesh into a food processor or blender. Add the cilantro, jalapeño, garlic, lime juice, water and salt. Blend until smooth, scraping down the sides of the processor/blender as necessary. Add almost all of the pepitas (reserve a few tablespoons for garnish) and process just until the pepitas are chopped into small pieces (some remaining texture is desirable). Taste, and add more salt if necessary. Transfer the dip to a small bowl for serving.


6.  To warm the tortillas, heat a large skillet over medium heat and warm the tortillas in batches, flipping to warm each side. Alternatively, you can warm them directly over a low flame on a gas range. Stack the warmed tortillas on a plate and cover with a tea towel to keep warm.

7.  Spread black beans down the middle of each tortilla, then top with some sweet potatoes and avocado-pepita dip. Garnish with feta, pepitas, and anything else that strikes your fancy. Repeat with remaining tortillas and serve.

Note: These would also be good with a crunchy slaw salad.


Serving Size 2 tacos
Serves 4
Amount Per Serving
Calories 363
% Daily Value*
Total Fat 16g 24%
Saturated Fat 2.4g
Trans Fat 0g
Polyunsaturated Fat 3.2g
Monounsaturated Fat 8.85g 0%
Cholesterol 0mg 0%
Sodium 365mg 30%
Total Carbohydrate 50g 16%
Dietary Fiber 12g 48%
Sugars 6g
Protein 10g 20%
Vitamin A 54% Vitamin C 19% Calcium 9% Iron 17% Vitamin D 0% Magnesium 33% Potassium 25% Zinc 13% Phosphorus 31% Thiamin (B1) 17% Riboflavin (B2) 11% Niacin (B3) 12% Vitamin B6 23% Folic Acid (B9) 29% Vitamin B12 0%Vitamin E 5%Vitamin K 23%

Source: Cookie and Kate

Confetti Cookies

I wanted to make a batch of cookies for some friends to celebrate their 50k trail running race.  They needed to be non-chocolate so that limited my options.  And since I’ve been working my way through the Milk Bar cook book I thought these looked like the perfect celebratory ones.

These require a little more work than the Corn Cookies since they have a crumb step you need to make first, but you can do that days in advanced.  This adds a nice burst of sugar crunch flavor to the cookies.

I wasn’t initially as impressed with them as I was expecting, but my runner friends loved them.  I joked that anything tastes good after 50k, but they admitted to eating some prior to and had the same love.

Difficulty: Easy
Prep Time: 1 hour
Chill Time: 1 hour
Cook Time: 20 min + 13-18 min
Total Time: 3 hours
Yield: 16
Taste: Good


50 g granulated sugar  (1/4 cup)
12.5 g light brown sugar  (2 1/4 tsp tightly packed)
45 g cake flour  (6 tbs)
1 g baking powder  (1/4 tsp)
1 g kosher salt  (1/4 tsp)
10 g rainbow sprinkles  (1 tbs)
20 g grapeseed oil  (1/8 cup)
6 g clear vanilla extract  (1/2 tbs) – I used  regular vanilla


  1. Heat the oven to 300 deg F
  2. Combine the sugars, flour, baking powder, salt, and sprinkles in a bowl of a stand mixer fitted with paddle attachment and mix on low speed until well combined.
  3. Add the oil and vanilla and paddle again to distribute.  The wet ingredients will act as a glue to help the dry ingredients form small clusters; continue paddling until that happens.
  4. Spread the clusters on a sheet pan.  Bake for 20 minutes, breaking them up on occasion.  The crumbs should still be slightly moist to the touch; they will dry and harden as they cool.
  5. Let the crumbs cool completely before using a recipe.  They can be stored in an airtight container for up to 1 week at room temp or 1 month in the fridge or freezer.


225 g butter, at room temperature (16 tbs = 2 sticks)
300 g sugar  (1 1/2 cups)
50 g glucose  (2 tbs)
2 eggs, at room temp
8 g clear vanilla extract  (2 tsp)  – I used  regular vanilla.  You just get a little darker cookie.
400 g flour  (2 1/2 cups)
50 g milk powder  (2/3 cup)
9 g cream of tartar  (2 tsp)
6 g baking soda  (1 tsp)
5 g kosher salt  (1 1/4 tsp)
40 g rainbow sprinkles  (1/4 cup)


  1. Combine the butter, sugar, and glucose in the bowl of a stand mixer fitted with the paddle attachment and cream together on a medium-high for 2 to 3 minutes.  Scrape down the sides of the bowl, add the eggs one at a time mix until incorporated then add the second egg, then add vanilla and beat for 7 to 8 minutes.
  2. Reduce the mixer speed to low and add the flour, milk powder, cream of tartar, baking soda, salt, and rainbow sprinkles.  Mix just until the dough comes together, no longer than 1 minute.  Do not over mix the dough.  Scrape down the sides of the bowl with a spatula.
  3. Still on low speed, add the birthday cake crumbs and mix in for 30 seconds; just until they are incorporated.
  4. Using ~1/4 cup measuring scoop portion out the dough onto a sheet pan.  Note, original recipe calls for 1/3 cup scoop, but I like them smaller.  Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 week.  Do not bake the cookies from room temperature.
  5. Heat oven to 350 deg F
  6. Arrange the chilled dough a minimum of 4 inches apart on sheet pan.  Note, do not use the chilled sheet pan to bake your cookies on; use a room temperature pan.
  7. Bake for 13-18 minutes depending on your cookie size used.  The cookies will puff, crackle, and spread.  When done they should be very lightly browned on the edges (golden brown on the bottom).  The centers will show just the beginning signs of color.  Cook for an additional minute or so if the colors don’t match and the cookies still seem pale and doughy on the surface.
  8. Cool the cookies completely on the sheet pans.  At room temperature, the cookies will keep fresh for 5 days in an air tight container; in the freezer they will keep for 1 month.

Source: Momofuku Milk Bar, page 100

Corn Cookies

To contrast with the complex recipe from Milk Bar I posted the other day (Chocolate Malt Layer Cake) this might be the easiest and simplest recipe in the book.  Fitting with her style it is also fairly different.  I have never had a corn cookie before and these were quite good.  It’s like a cornbread cookie.

One of her other cookie recipes included marshmallows so I tried that here too which is not in her original recipe.  It was a nice mix.  The marshmallows caramelize when baked so they can stick to the pan.

The original recipe calls for larger cookies than I prefer; smaller cookies means you have more:)

Difficulty: Easy
Prep Time: 30 min
Chill Time: 1 hour
Cook Time: 13-18 min
Total Time: 2 hours
Yield: 16
Taste: Good

The right column of cookies included marshmallows


225 g butter, at room temperature  (16 tbs = 2 sticks)
300 g sugar  (1 1/2 cups)
1 egg, room temperature
225 g flour  (1 1/2 cups)
45 g corn flour  (1/4 cup)
65 g freeze-dried corn powder  (2/3 cup)
3 g baking powder  (3/4 tsp)
1.5 g baking soda  (1/4 tsp)
6 g kosher salt  (1 1/2 tsp)
Optional: 65 g marshmallows  (1 1/4 cups)


  1. Combine the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes.  Scrape down the sides of the bowl, add the egg, and beat for 7 to 8 minutes.
  2. Reduce the mixer speed to low and add the flour, corn flour, corn powder, baking powder, baking soda, and salt.  Mix just until the dough comes together, no longer than 1 minute.  Scrape down the sides of the bowl.
  3. The original recipe calls for using a 2 3/4-ounce ice cream scoop or a 1/3 cup measure portion out the dough onto the baking sheet.  I like smaller cookies so I use more ~1/4 cup.  Pat the tops of the cookie dough domes down.  Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 week.
  4. Heat the oven to 350 deg F.
  5. Arrange the chilled dough a minimum of 4 inches apart on baking sheet.  Note: I skip the recommended parchment paper on the baking sheet since I’ve had them stick before.  I also recommend not baking the cookies on the cold sheet pan you put in the refrigerator.  That creates a more inconsistent bake and will cook at a different time than a room temperature baking sheet.
  6. Bake for 13-18 minutes depending on what dough size you selected.  Shorter time for smaller cookies.  The cookies will puff, crackle, and spread.  When done, they should be faintly brown on the edges yet still bright yellow in the center; cook another minute if not.
  7. Cool the cookies completely on the sheet pans before transferring to a plate or an airtight container for storage.  At room temp, the cookies will keep fresh for  5 days; in the freezer will keep for 1 month.

Source: Momofuku Milk Bar p. 44

Chocolate Malt Layer Cake – Happy Birthday Jim!

This is obviously a late post and the first of a couple by the same baker, Christina Tosi of the famous Milk Bar.  Thanks to the Woods for the cook book!  Her recipes are super tasty, complex, unique, and lengthy.   This cake might be the epitome of that.  It was probably the most time I’ve spent on a cake, one of my smaller cakes, but definitely one of the most delicious cakes I’ve made.

The fudge sauce is really good.  I’ve been looking for a decent recipe for a long time.  Her milk crumb is super tasty too and nothing I’ve really made before.

My cake ended up shorter than predicted.  Not sure why.   You can make many aspects of this cake ahead of time so it is not such a marathon.  You need to freeze it for at least 12 hours anyways so that’s incentive to just start like a week in advanced.

Note, weight measurements are preferred here, but volumes are also given as an option.

Difficulty: Hard
Prep Time: 7 hours
Chill Time: 12 hours + 3 hours thawing
Total Time: 24 hours min time
Yield: ~6-12- servings, one 3 layer 6-inch cake ~6-inch tall
Taste: Delicious

Malted Milk Crumb

20 g milk powder  (1/4 cup)
20 g flour  (1/8 cup)
6 g cornstarch  (1 tbs)
12.5 g sugar (1 tbs)
1 g kosher salt (1/4 tsp)
27.5 g butter, melted  (2 tbs)
10 g milk powder  (1/8 cup)
45 g white chocolate, melted  (1.5 ounces)
30 g Ovaltine, malt flavor  (2/3 cup)
45 g white chocolate, melted  (1.5 ounces)

  1. Heat the oven to 250 def F
  2. Combine the 20 g milk powder, four, cornstarch, sugar, and salt in a medium bowl.  Toss with your hands to mix.
  3. Add melted butter and toss with a spatula until the mixture starts to come together and form small clusters.
  4. Spread the clusters on a parchment lined sheet pan and bake for 20 minutes.  The crumbs should be sandy at this point.  Cool crumbs completely.
  5. Crumble any milk crumb clusters that are larger than 1/2-inch in diameter and put the crumbs in a medium bowl.  Add the 10 g milk powder and toss together until it is evenly distributed throughout the mixture.
  6. Pour the white chocolate over the crumbs and toss until your clusters are enrobed.  Continue tossing every 5 minutes until the white chocolate hardens and the clusters are no longer sticky.
  7.  Toss the milk crumbs with the Ovaltine malt powder in a medium bowl until all the crumbs are a light brown.
  8. Pour the white chocolate over the crumbs and continue tossing until all of the clusters are enrobed.  The continue tossing them every 5 minutes until the white chocolate hardens and the clusters are no longer sticky.  The results will be white and dark spotted.

The crumbs will keep in an airtight container in the fridge or freezer for up to 1 month.

Fudge Sauce

75 g 72% chocolate, chopped  (2.5 ounces)
100 g Ovaltine, malt flavor  (1 1/4 cup)
6.25 g molasses  (1 1/4 tsp)
1.25 g kosher salt (1/3 tsp)
250 g gluclose  (2/3 cup)
62.5 g sugar  (1/3 cup)
137.5 g heavy cream (2/3 cup)

  1.  Combine chocolate, Ovaltine, molasses, and salt in a medium bowl.
  2. Combine the glucose, sugar, and heavy cream in a heavy-bottomed saucepan and stir intermittently while bringing to a boil over high heat.  The minute it boils, power it into the bowl with the chocolate.  Let sit for 1 full minute
  3. Slowly, slowly begin to whisk the mixture.  Then continue increasing whisking  speed every 30 seconds until the mixture is glossy and smooth.  This will take 2-4 minutes depending on speed.

You can use the sauce immediately or store in an airtight container in the fridge for up to 2 weeks; do not freeze.

Chocolate Cake (makes 1 quarter sheet pan)


115 g butter, at room temp  (8 tbs, 1 stick)
300 g sugar  (1 1/2 cup)
3 eggs
110 g buttermilk  (1/2 cup)
40 g grapeseed oil  (1/4 cup)
4 g vanilla extract  (1 tsp)
1/4 recipe Fudge Sauce  –  38 g (3 tbs)
155 g cake flour   (1 1/4 cup)
70 g cocoa powder, Valrhona preferred (1/2 cup)
6 g baking powder  (1 1/2 tsp)
6 g kosher salt  (1 1/2 tsp)


  1. Heat oven to 350 deg F
  2. Combine butter and sugar in the bowl of a stand mixer fitted with paddle attachment and cream together on medium-high for 2-3 minutes.  Scrape down the sides of the bowl.
  3. Add eggs, and mix on medium-high for 2 to 3 minutes.  Scrape down sides of bowl.
  4. On low speed, stream in the buttermilk, oil and vanilla.  Increase the mixer speed to medium-high and paddle for 3 to 5 minutes, until the mixture is practically white, twice the size of your original fluffy butter and sugar mixture, and completely homogeneous.  There should be no streaks of fat or liquid.  Stop the mixer and scrape down the sides of the bowl.
  5. Add the fudge sauce and mix on low speed until fully incorporated.  Scrape down the sides of the bowl.
  6. With a spatula, stir the flour, cocoa powder, baking powder, and salt together in a medium bowl.  On very low speed, add the dry ingredients and mix for 45-60 seconds, just until your batter comes together.  Scrape down the sides of the bowl, and mix on low speed for another 45 seconds to ensure that any little lumps of cocoa powder and cake flour are incorporated.
  7. Pam spray a quarter sheet pan and line it with parchment .  Use a spatula, spread the cake batter in an even layer in the pan.  Bake for 30-35 minutes.  The cake will double in size.  At 30 minutes, gently poke the edge of the cake with your finger; the cake should bounce back slightly and the center should no longer be jiggly.  Cook the cake an extra 3-5 minutes if not.
  8. Take the cake out of the oven and cool on a wire rack.  Cooled cake can be stored, wrapped in plastic wrap for up to 5 days.

Ovaltine Soak

55 g milk  (1/4 cup)
10 g Ovaltine, malt flavor  (2 tbs)

Whisk together the milk and Ovaltine in a small bowl until the Ovaltine is completely dissolved.  Use immediately.

Charred Marshmallows

150 g mini marshmallows  (2 3/4 cup)

Spread the marshmallows out evenly on an unlined sheet pan and char them with a blowtorch.  Transfer the pan to the fridge or freezer for 10 minutes to firm up.  Use immediately or store in an airtight container at room temperature for up to 1 week.

Note: I don’t particularly like burnt marshmallows so I didn’t totally let them catch on fire.  After having to handle these sticky goobers I would totally light these up next time.


  1.  Put a piece of parchment on the counter.  Invert the cake onto it a peel off the parchment from the bottom of the cake.  Use the cake ring to stamp out 2 circles from the cake.  These are the top 2 cake layers.  The remaining cake scrap will be the bottom layer.
    Layer 1
  2. Clean the cake ring and place it in the center of a sheet pan lined with clean parchment.  Use 1 strip of acetate to line the inside of the cake ring.
  3. Put the cake scraps in side the ring and use the back of your hand to tamp the scraps together into a flat, even layer.
  4. Dunk a pastry brush in the Ovaltine soak and give the layer of cake a good bath of half of the soak.
  5. Use the back of a spoon and spread one-fifth of the malt fudge sauce in an even layer over the cake.  Note: the warmer the fudge sauce, the easier it is to spread.
  6. Sprinkle half of the malted milk crumb and 1/3 the charred marshmallows evenly over the malt fudge sauce.  Use the back of your hand to anchor them in place.
  7. Use the back of a spoon to spread another fifth of the malt fudge sauce as evenly as possible over the crumbs and marshmallows.
    Layer 2
  8. With your index finger, gently tuck the second strip of acetate between the cake ring and the top 1/4-inch of the first strip of acetate, so that you have a clear ring of acetate 5 to 6 inches tall – high enough to support the height of the finished cake.  Set a cake round on top of the sauce and repeat the process for layer 1 (if one of your two cake rounds is jankier than the other, use it here in the middle and save the prettier one for the top).
    Layer 3
  9. Nestle the remaining cake round into the sauce.  Cover the top of the cake with the remaining fudge sauce.  Garnish with the remaining charred marshmallows.
  10. Transfer the sheet pan to the freezer and freeze for a minimum of 12 hours to set the cake and filling.  The cake will keep in the freezer for up to 2 weeks.
  11. At least 3 hours before you are ready to serve the cake, pull the sheet pan out of the freezer and, using your fingers and thumbs, pop the cake out of the cake ring.  Gently peel off the acetate and transfer the cake to a platter or cake stand.  Let it defrost in the fridge for a minimum of 3 hours.  If storing the cake for longer, do not cover with plastic wrap it will tear the malt fudge off the cake!  Instead, get a big bowl, flip it upside down, and use it to protect the cake.  Stored this way will keep the cake fresh for up to 5 days in the fridge.

In short your layers should be the following from top to bottom:

Marshmallow (13)
Fudge (1/5)
Fudge (1/5)
Marshmallow (1/3)
Crumb (1/2)
Fudge (1/5)
Soak (1/2)
Fudge (1/5)
Marshmallow (1/3)
Crumb (1/2)
Fudge (1/5)
Soak (1/2)

Source: Milk, Momofuku milk bar by Christina Tosi p. 139

Grasshopper Chocolate Sugar Cookies

These have been on my to make list for over a year. I finally got around to them this year still belated to St Patrick’s Day and belated to a birthday treat.

They aren’t the normal type of butter cookies I make. They are more of a chocolate sugar cookie that, by itself, is not too sweet and is quite dense. The frosting was great equalizer and the cookies were really good.

I normally don’t like flattening cookie dough balls down to bake because I like soft cookies. Flattening usually means a crispier cookie. So I had only slightly flattened the first batch and I was surprised to see they never melted down. So I flattened them to the recommended 1/2 inch and continued baking.

Since these are brown cookies already it is tough to tell when they were cooked. I called them done when the sides were a bit firmer to the touch and bottom held together when lifted up. And to my surprise the stayed quite soft after being baked. They are almost brownie like, but not as moist.

The original recipe called for sugar coating the top of the cookies before baking. I noticed when frosting that the sugar layer made it hard for the frosting to stick to the cookie; it kept peeling off. Next time I might flip the sugar coating to bake on the bottom layer and frost the top layer.

I halved the recipe below to make 18. I also didn’t do the chocolate drizzle, but realizing how bad I am at frosting the drizzle would make these look nicer.

Difficulty: Easy
Prep Time: 30 min
Chill Time: 30 min
Cook Time: 8-10 min
Total Time: 1 hour
Yield: 18 cookies
Taste: Good


1/2 cup butter, softened
3/8 cup vegetable oil
7/8 cup sugar, divided
3/8 cup powdered sugar
4.5 teaspoons water
1 eggs
1/2 tablespoon vanilla
2 3/4 cups flour
1/2 cup cocoa powder
1/4 teaspoon baking soda
3/8 teaspoon cream of tartar
1/2 teaspoon salt

1/2 cup butter, at room temperature
2 – 2 1/2 cups powdered sugar
1/2 teaspoon pure mint extract
optional: green food coloring (4-5 drops)

Chocolate Drizzle
1/4 cup Andes mint candies, unwrapped OR Andes also makes them in baking “chips” found near the chocolate chips in some stores


1 In a large bowl cream together butter, vegetable oil, 3/4 cups sugar, powdered sugar, water, eggs, and vanilla.

2 In a medium bowl whisk together flour, cocoa powder, baking soda, cream of tartar, and salt.

3 Add dry ingredients to wet ingredients and mix until combined. Cover tightly with plastic wrap and chill for 30 minutes.

4 Uncover the dough. Grease a large baking sheet (you’ll need a couple if you have them). Roll dough into balls, slightly larger than a golf ball, and place on baking sheet 3-4 inches apart.

5 Place remaining 1/8 cup sugar on a small plate. Use the bottom end of a tall glass cup (or the bottom of a small jar – something flat) for pressing the cookies. Spritz the bottom of the glass/jar with cooking spray then dip the bottom into the sugar. Press cookies to about 1/2 inch thickness. Flip the cookies over to bake the sugar side down.  See intro notes on sugar coating.

6 Bake at 350 for 10 minutes until sides are firmer and bottom holds up when looking underneath them. (they should still be slightly undercooked) Allow to cool for at least 10 minutes on the baking sheet before transferring to a cooking rack. Baking the remaining cookie dough in batches until you’ve used all of the dough.


1 Cream the butter for 3 minutes until very light and fluffy (do not cheat, do it for the full 3 minutes).

2 Add the powdered sugar one cup at a time until desired consistency and sweetness is reached. (I used about 2 cups of powdered sugar)

3 Mix in the mint extract. Taste, and add powdered sugar or mint extract as desired (I used the amounts listed). Mix in green food coloring if desired. Store covered in the fridge until ready to use.


1 Melt Andes mints on half power for 2 minutes in a microwave safe bowl. After 2 minutes, stir, and if needed, continue to melt for 20 second intervals until mixture is smooth. Drizzle over frosted cookies.