Wednesday, February 4, 2015


3/4 cup butter
1 1/2 cups brown sugar
2 tbsp water
2 cups chocolate chips (semisweet)
2 large eggs
1 1/2 cups all-purpose flour
1 cup white whole-wheat flour
1 1/4 tsp baking soda
1/2 tsp salt
3 (4.5 oz each) pkgs chocolate covered thin mints

In a saucepan, over medium heat, cook the butter, brown sugar, and water while stirring occasionally until butter and sugar have melted. Remove from the heat and stir in the chocolate chips until melted. Allow to cool for 10 minutes.

Pour chocolate into a large bowl and beat in the eggs, one at a time.

Combine the flours, baking soda and salt; stir into the chocolate mixture until blended. Cover dough and refrigerate for at least 1 hour.

Preheat oven to 350 degrees.
Lightly grease cookie sheets.

Roll dough into walnut-sized balls and place 2-inches apart on the prepared cookie sheets.

Bake cookies at 350 degrees for 8 to 10 minutes - do not overbake! Remove from oven and press one candy mint onto the top of each cookie. Let sit for 1 minute then using the back of the spoon or a toothpick, swirl softened candy so some of the green shows in the swirl.

Note: File Photo

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