Monday, December 22, 2008
Mint Chocolate Cookies
MINT CHOCOLATE COOKIES
3 pkg. Andes mints (28 each);
3/4 cup margarine;
1 1/2 cup brown sugar;
2 tbsp. water;
1 pkg. semisweet chocolate chips;
2 large eggs;
2 1/2 cups all purpose flour;
1 1/4 tsp. baking soda.
In saucepan (or microwave), heat and mix margarine, sugar and water. Add chocolate chips and stir until partially melted. Remove from heat and continue to stir until all chips are melted.
Pour into bowl and let cool for 10 minutes.
Beat in eggs at high speed.
Add remaining ingredients and beat to blend.
Chill dough for 1 hour.
Line baking sheets with foil.
Roll dough in 1" diameter balls and bake at 350 degrees for 10-12 minutes.
Place an unwrapped mint on each cookie as you remove them from the oven. As soon as the mints have softened, spread them over the cookies.
Because I'm a chocolate snob, I love to use Belgian chocolate chips. I find them at Kroger, but you have to read the label to make sure what you are getting has components from Belgium.