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“Serve these tender creme de menthe tea cakes as an after dinner treat.”

Ingredients Nutrition


  1. Heat oven to 325°F. Combine butter and sugar in large bowl. Beat at medium speed until creamy. Add vanilla and egg yolk; continue beating until well mixed. Reduce speed to low. Add flour; beat just until mixed. Stir in 1/3 cup baking chips.
  2. Shape dough into 1-inch balls. Place 1 inch apart onto ungreased baking sheets. Bake for 12 to 15 minutes or until bottoms just start to brown and cookies are set. Cool 1 minute on cookie sheets; remove to cooling rack. Cool completely.
  3. Meanwhile, place remaining 1 2/3 cups baking chips in 1 quart saucepan. Cook over low heat, stirring constantly, until melted and smooth.
  4. Tilt pan and dip tops of each cookie into melted chocolate; shake off excess chocolate.
  5. Place onto waxed paper. Let stand at room temperature until chocolate is set. Sprinkle with powdered sugar. Store in container with tight-fitting lid.

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