My dad sandwiches mint patties between two tender chocolate cookies to create these chewy treats. The blend of chocolate and mint is a big hit at our house. Best of all, these cookies are easy and fun to make.
-Christina Burbage, Spartanburg, South Carolina
People eagerly anticipate these tasty cookies as part of our "season's eatings" each year. The surprise cherry center surrounded by a fluffy cookie makes this treat especially fun. With the chocolate coating, they're almost like candy—and always the first to go!
To reduce the fat, they replaced the shortening with about half the amount of butter, substituted two egg whites for one of the eggs and used only half the peanut butter, substituting the reduced-fat variety. They also cut the amount of chocolate chips in half and switched to miniature chips so they would be better distributed in the dough. They cut back on the amount of sugar in the original recipe, too. And finally, they added a bit of cornstarch to keep the cookie's melt-in-your-mouth texture.
This recipe came about by accident when I was making both my husband's favorite peanut butter cookies and my favorite chocolate cookies. I had two small portions of dough left over and decided to combine them into one flavor-filled cookie.
My sons and grandsons manage our ranch...and they always seem to have one hand in the cookie jar—especially when I bake these crunchy morsels! Away from the kitchen, I enjoy my large garden and our fast-growing family.
"The recipe for these scrumptious cookies was handwritten in a cookbook I received from my husband's grandmother," notes Karin Woodbury of Ocala, Florida. "She told my husband when he was young that these treats were a good way to get his carrots. He loved then anyway!"