"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Chocolate mint-filled cookies Recipe

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This recipe for Chocolate mint-filled cookies, by , is from The brigan Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
lynn brigan
Added: Saturday, March 21, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 6oz package semisweet chocolate pieces
2 cups flour
2/3 cup butter, softened
1/4 cup light karo syrup
2 teaspoons baking soda
1/4 teaspoon salt
1 large egg
1 cup sugar, 1/2 cup for mix, and some to roll cookies in
2 6 to 7 1/4 oz boxes of chocolate covered thin mints

Directions:
Directions:
In heavy saucepan over low heat, heat semisweet chocolate until melted and smooth, stirring occasionally.
In large bowl, with mixer at low speed beat melted chocolate, flour, butter, corn syrup, baking soda, salt, egg, and 1/2 cup sugar until well blended. increase mixer speed to medium, scrapping bowl frequently. Wrap dough with plastic wrap until easy to handle, about 2 hours. Or place dough into freezer for 40 mins.
Preheat oven to 350. Measure 1/3 cup sugar into a bowl. With hands shape dough into balls. Roll balls into sugar to coat. On ungreased cookie sheet, place balls about 2 inches apart.
Bake cookies 12 to 15 mins. until set. Immediately remove 1/2 of cookies from cookie sheets and invert onto a work surface. While still hot place chocolate covered thin mint on cookies on work surface. then quickly top with remaining cookies pressing cookie together slightly so mint patties spread out to cookie edges.

Personal Notes:
Personal Notes:
Good Christmas Cookie.

 

 

 

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