 |
Chocolate Mint Cookies
|
 |
3/4 cup butter
1-1/2 cups packed dark brown sugar
2 tablespoons water
2 cups (12 ounces) semisweet chocolate chips
2 eggs
2-1/2 cups all-purpose flour
1-1/4 teaspoons baking soda
1/2 teaspoon salt
2 packages (4.67 ounces each) mint Andes candies, halved
In a small heavy saucepan, combine the butter, brown sugar and water; cook over
low heat until butter is melted. Remove from the heat; stir in chips until
melted. Transfer to a large mixing bowl; cool for 10 minutes. Add eggs, one at
a time, beating well after each addition. Combine flour, baking soda and salt;
gradually add to the chocolate mixture and mix well. Cover and refrigerate for 1
hour or until easy to handle. Roll into 1-in. balls. Place 2 in. apart on
ungreased baking sheets. Bake at 350° for 10-12 minutes or until surface
cracks. Remove to wire racks. Immediately place half of a mint candy on each
cookie. Let stand until candy begins to melt; spread with a knife.
Yield: about 9 dozen.
|
Printed from tasteofhome.com Sep 4, 2008Copyright Reiman Media Group, Inc © 2008 |