Of all the cookies in the world, these tie with farm cookies and snickerdoodles as my favorites:
Chocolate Mints
3/4 cup butter or margarine
1 1/2 cups brown sugar
2 Tbs. water
2 cups (12 oz) semi-sweet chocolate pieces
2 eggs
2 1/2 cups flour
1 1/4 tsp. baking soda
1/2 tsp. salt
2 packages (or so) of Andes mints, halved
Put margarine, sugar, and water in a pan and heat. When butter is melted, add chocolate and stir until partially melted, remove from heat, stir until chocolate is completely melted. Pour into mixing bowl and let sit 10 min.
With mixer at high speed, beat in eggs. Reduce speed and add dry ingredients. Mix until just blended. Chill for at least one hour.
Preheat oven to 350. Line cookie sheets with foil.
Roll teaspoonsful of dough into balls (or use tiny scoop), place on cookie sheet approx. 2" apart. Bake at 350 for 12-13 minutes - no longer, cookies crisp as they cool.
Remove from oven and immediately place mint on each hot cookie. Allow to soften and swirl over cookie. Remove from cookie sheet to cool.
Yield: a ton.
Of course, if you want to melt other things on top of the cookies, I'm all for experimentation. Also, if you forego melting things on top of the cookies, they're just fine plain. If you're going for non-topped cookies, you might try adding some cinnamon to the dough. Experimentation is fun.
5 comments:
*drool* I just printed this recipe out. I luuuurve these cookies!
I have a funny feeling that these cookies will go right to my ass. I gained 5 pounds just reading the recipe. =)
It's true, these are not diet-friendly cookies, but they are delightfully sinful. Besides - also a good way to win people's affections by sharing. I'm planning to make a batch soon and I've already promised Alex, our cook, some. They also make good X-mas cookies for sharing around, and they freeze well.
lol. did you know that chocolate was banned in switzerland for many years. read this
A ban on chocolate. That's terrible. Thanks for the link :)
Post a Comment