1/4 Photos of Chocolate Mint Creams
Milk & Cookies's Note:
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.
My Private Note
Units: US | Metric
- 1Stir together flour and baking soda and set aside.
- 2In a medium saucepan heat together brown sugar, butter and water until melted.
- 3Add chocolate chips and melt in butter and sugar mixture.
- 4Pour into mixing bowl and let stand to cool for 10 to 15 minutes.
- 5Add eggs into chocolate mixture and beat.
- 6Stir in flour mixture until mixed well.
- 7Chill for 2 hours, any more and the dough will be too firm.
- 8Take 1 tablespoon of dough and roll into a ball.
- 9Place on an ungreased cookie sheet and bake at 350°F for 8 minutes.
- 10Top 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.
- 11Remove from oven and swirl the soft mints like frosting.
- 12Place on cookie racks until the mints firm.
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Nutritional Facts for Chocolate Mint Creams
Serving Size: 1 (12 g)
Servings Per Recipe: 48
- Amount Per Serving
- % Daily Value
- Calories 54.4
- Calories from Fat 23
- Total Fat 2.6 g
- Saturated Fat 1.5 g
- Cholesterol 8.2 mg
- Sodium 26.4 mg
- Total Carbohydrate 7.6 g
- Dietary Fiber 0.2 g
- Sugars 4.8 g
- Protein 0.6 g