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Saturday, June 10, 2017

Chocolate Mint Cookies

3/4 cup butter [170 g]
1 1/2 cups brown sugar [180 g]
2 tablespoons water
2 cups semisweet chocolate chips
2 eggs
2 1/2 cups all-purpose flour [340 g]
1 1/4 teaspoons baking soda
1/2 teaspoon salt
3 (4.5 ounce)[126 g] packages chocolate covered thin mints

In a saucepan over medium heat, cook the sugar, butter and water, 
stirring occasionally until melted. Remove from heat, stir in the 
chocolate chips until melted and set aside to cool for 10 minutes. 
Pour the chocolate mixture into a large bowl, and beat in the eggs, 
one at a time. Combine the flour, baking soda and salt, stir into the 
chocolate mixture. Cover and refrigerate dough for at least 1 hour. 
Preheat oven to 350F. Grease cookie sheets. Roll cookie dough into 
walnut sized balls and place 2 inches apart onto the prepared cookie 
sheets. Bake for 8 to 10 minutes in the preheated oven, be careful 
not to overbake. When cookies come out of the oven, Press one mint 
wafer into the top of each cookie and let sit for 1 minute. When the 
mint is softened, swirl with the back of a spoon or toothpick to make 
a pattern with the green filling of the mint wafer. For smaller 
cookies, break mints in half. 

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