Mint & Chocolate....how can you go wrong? I just made these for a holiday cookie exchange with our neighbors by combining several recipes (out of desperation to use what I have and not run out to the store one more time this week). They turned out soft, decadent, and delcious. I had to share because they are quite 'Christmas-y'....yum!
CHOCOLATE CREME DE MENTHE COOKIES
2 1/4 cups all-purpose flour
1/2 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
1 3/4 cup packed brown sugar (or 1 cup regular white sugar & 3/4 cup packed brown sugar)
1 teaspoon vanilla extract
2 large eggs
1 10-oz pkg Andes brand creme de menthe baking chips
Preheat oven to 375° F.
Combine flour, cocoa, baking soda and salt in a small bowl. Beat butter, brown sugar (and granulated sugar, if using), and vanilla extract in a large mixing bowl until creamy. Beat in eggs for about 2 minutes or until light and fluffy. Gradually beat in flour mixture. Stir in morsels.
Drop by rounded tablespoon onto ungreased baking sheets.
Bake for 8 to 10 minutes or until cookies are puffed. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Makes about 3 dozen cookies (rough estimate).
how much white sugar did you use? i didn't see any in the ingredients but noticed you mentioned it in the instructions. i'm making them so i'm going to take a wild guess :)!
ReplyDeleteI fixed it now so that it says you can use all brown sugar (which is what I did) or 1 cup white and 3/4 cup brown (which is what I've seen a lot of cookie recipes require). The total sugar amount should be 1 3/4 cups. Hope it worked out. Thanks for letting me know.
ReplyDeleteApppreciate your blog post
ReplyDelete