This was a find from Tastespotting (I think) last year around Christmas time. They are so yummy! It's great to find a recipe that is perfect as-is with no tweaking and that I want to add to my "regulars". The cookie is chewy and fudgy with a frosting of melted Andes mint. Definitely a keeper and perfect for Christmas.
Chocolate Mint Puddle Cookies
Yield: 35-40 cookies
6 T. butter
3/4 c. brown sugar
1 T. water
1 c. semi-sweet chocolate chips
1 egg
1 1/4 c. all-purpose flour
heaping 1/2 t. baking soda
1/4 t. salt
about 2 pkgs. (4.5 oz.) Andes mints
In a saucepan, over medium heat, cook the sugar, butter and water, stirring occasionally until melted. Remove from heat, stir in chocolate chips until melted, set aside to cool for 10 minutes. Pour chocolate mixture into a large bowl and beat in egg. Combine the flour, baking soda and salt. Sitr into the chocolate mixture. Cover and refrigerate dough for at least 1 hour. Preheat oven to 350 F. Grease cookie sheets. Roll cookie dough into walnut sized balls and place 2 inches apart on cookie sheets. Bake 8-10 minutes, careful not to over bake. When cookies come out of the oven, press one mint into the top of each cookie, let sit for 1 minutes, when softened swirl with the back of a spoon to make a pattern with the green filling of the mint wafer.
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