3/4 cup butter
1 1/2 cups firmly packed light brown sugar
2 tsp water
1 3/4 cups mint chocolate chips
2 eggs
2 1/2 cups all-purpose flour
1 14 tsp baking soda
1/2 tsp salt
20 chocolate covered thin mints
In a small saucepan, combine the butter, brown sugar, water and chocolate chips. Cook over low heat, stirring occasionally until melted. Transfer to a medium bowl and set aside to cool for about 10 minutes.
Beat eggs into the chocolate mixture one at a time.
Combine the flour, baking soda, and salt; stir into the chocolate mixture. Cover dough and chill for 1 hour.
Preheat oven to 350 degrees.
Roll dough into 1-inch balls and place 1 1/2-inches apart on an ungreased cookie sheet.
Bake at 350 degrees for 12 to 13 minutes in the preheated oven. As soon as cookies come out of the oven, place half of a mint candy on top of each cookie. Let sit for 30 seconds, then swirl.
1 1/2 cups firmly packed light brown sugar
2 tsp water
1 3/4 cups mint chocolate chips
2 eggs
2 1/2 cups all-purpose flour
1 14 tsp baking soda
1/2 tsp salt
20 chocolate covered thin mints
In a small saucepan, combine the butter, brown sugar, water and chocolate chips. Cook over low heat, stirring occasionally until melted. Transfer to a medium bowl and set aside to cool for about 10 minutes.
Beat eggs into the chocolate mixture one at a time.
Combine the flour, baking soda, and salt; stir into the chocolate mixture. Cover dough and chill for 1 hour.
Preheat oven to 350 degrees.
Roll dough into 1-inch balls and place 1 1/2-inches apart on an ungreased cookie sheet.
Bake at 350 degrees for 12 to 13 minutes in the preheated oven. As soon as cookies come out of the oven, place half of a mint candy on top of each cookie. Let sit for 30 seconds, then swirl.
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