Recipe by Milk & Cookies
I found this recipe in a Better Homes and Gardens Book. "Cookies For Christmas" These taste like little mint frosted brownies. I make them every year at Christmas. It's the only time I can find the mints. They have always been a big hit with company but nobody wants to make them because they look to hard. They are surprisingly easy and very tasty. The first ones gone on a cookie tray. I use Allan Misty mints but you can use any pastel mints. The recipe program wouldn't let me add them to the ingredient list.
Top Review by Debbb
Yummy! I was drawn to this recipe because my paternal grandmother (who I adored) always had misty mints at Christmastime. And, I loved how pretty they looked. I was not disappointed. These cookies are so rich & fudgey with the creamy mint frosting. They are quite easy to make! I'm sure I'll be making these every Christmas from now on!
- 295.73 ml all-purpose flour
- 2.46 ml baking soda
- 158.51 ml brown sugar, packed
- 88.74 ml butter or 88.74 ml margarine
- 14.79 ml water
- 236.59 ml semi-sweet chocolate chips
- 1 egg
Directions See How It's Made
- Stir together flour and baking soda and set aside.
- In a medium saucepan heat together brown sugar, butter and water until melted.
- Add chocolate chips and melt in butter and sugar mixture.
- Pour into mixing bowl and let stand to cool for 10 to 15 minutes.
- Add eggs into chocolate mixture and beat.
- Stir in flour mixture until mixed well.
- Chill for 2 hours, any more and the dough will be too firm.
- Take 1 tablespoon of dough and roll into a ball.
- Place on an ungreased cookie sheet and bake at 350°F for 8 minutes.
- Top each cookie with a mint (I use 2 because I can only find small mints) and return to oven for 2 more minutes. The program wouldn't let me put theses into the recipe.
- Remove from oven and swirl the soft mints like frosting.
- Place on cookie racks until the mints firm.