Saturday, January 29, 2011
Double Chocolate Mint Cookies
3/4 cup butter
1 1/2 c brown sugar
2 T. water
3 c. semi-sweet chocolate chips
2 1/2 c flour
1 1/4 tsp baking soda
1/2 tsp salt
Andes creme de menthe (enough for each cookie-I used 3 packs)
In a large heavy pan, over low heat, melt the sugar, butter, and water.
Add chocolate chips and stir until partly melted, then remove from the stove and continue stirring until all chocolate chips are melted.
Pour into a large bowl and let set for 10 minutes to cool slightly.
With a mixer, beat eggs one at a time add some of the dry ingredients. Pour this mixture into the bowl with the chocolate mixture and then continue adding the remainder of the dry ingredients, beating just until blended. Cover bowl and chill for 1 hour.
Preheat the over to 350 degrees. Line cookie sheets with aluminum foil. Using the small Pampered chef scoop to scoop up uniform sized balls of cookie dough, and then roll them into balls. Bake 10-12 minutes (cookie will crisp as they cool). Remove from heat and immediately place a mint on the top of each hot cookie. Allow the mint to soften, then swirl mint over the cookies.
This recipe makes about 80 cookies.