TRIPLE CHOCOLATE MINT CHIP COOKIES
I altered an old recipe for chocolate PB chip cookies and the result was this devilish little decadence. They were a HUGE success at my boyfriend's family reunion. I've been told I'm not allowed back unless I bring these again!
Provided by MadeUpMama
Categories Dessert
Time 1h40m
Yield 48 2 1/2 inch cookies
Number Of Ingredients 12
Steps:
- Cream until light and fluffy: margarine, sugar, eggs, vanilla extract, and mint extract.
- Combine in separate bowl: flour, Hershey's cocoa, baking soda, and salt.
- Gradually beat the dry mixture into the creamed mixture.
- Stir in: dark chocolate chips, and Andes baking chips.
- Chill until firm enough to handle (I recommend using the freezer).
- While chilling, cut mint dark chocolate squares into 1/2 inch pieces.
- Preheat oven to 350°F.
- Shape dough into 1 inch balls and place on ungreased cookie sheet.
- Place one 1/2 inch mint chocolate piece in the middle of each cookie and press down to flatten slightly.
- Bake at 350°F for 8-10 minutes.
- Before removing from cookie sheet, use a spoon to spread the melted chocolate square over the top of the cookie. BE GENTLE! It's very easy to tear the cookies when they're hot.
- Remove from cookie sheet and place on racks to cool.
- I like to sprinkle some extra Andes chips on top.
Nutrition Facts : Calories 109.2, Fat 5.8, SaturatedFat 1.8, Cholesterol 8.8, Sodium 92.1, Carbohydrate 14.3, Fiber 0.8, Sugar 9.2, Protein 1.3
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