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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chocolate Mint Cookies Recipe

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This recipe for Chocolate Mint Cookies is from Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
¾ c. butter or margarine
1 ½ c. firmly packed brown sugar
2 tbsp. water
2 c. (12 oz.) semisweet chocolate pieces
2 eggs
2 ½ c. all-purpose flour
1 ¼ tsp. baking soda
½ tsp. salt
Green chocolate mints (Andes mints) about ½ lb.
Directions:
Directions:
1. In a large heavy saucepan over low heat, cook butter, sugar and water until butter is melted.

2. Add chocolate pieces and stir until partially melted.

3. Remove from heat and continue to stir until chocolate is completely melted.

4. Pour into large bowl and let stand about 10 minutes to cool slightly.

4. With mixer at high speed, beat in eggs one at a time.

5. Reduce speed to low and add dry ingredients, beating just until blended.

6. Chill dough about 1 hour for easier handling.

7. Preheat oven to 350º.

8. Line 2 cookie sheets with foil. Roll teaspoons of dough into balls, place about 2 inches apart on cookie sheets.

9. Bake 12 to 13 minutes, no longer. Cookies will crisp as they cool.

10. Remove from oven and immediately place ½ an Andes mint on each hot cookie.

11. Allow to soften, then swirl mint over cookie.

12. Remove from cookie sheet and cool completely.
Number Of Servings:
Number Of Servings:
80
Preparation Time:
Preparation Time:
20 min
Personal Notes:
Personal Notes:
Makes about 80 cookies.

 

 

 

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