Recipe by Pururun
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!
Top Review by katii
Very, very tasty - and I used gluten-free flour! I didn't have Andes baking chips, so I used chipits mint chips instead. These were wickedly delicious and held together extremely well, which is something I look for when adapting recipes to gluten-free. Thanks for the recipe - I'll certainly be making it again!
- 1 cup margarine
- 1 1⁄2 cups sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 teaspoons mint extract
- 2 cups unbleached flour
- 2⁄3 cup cocoa powder
- 3⁄4 teaspoon baking soda
- 1⁄2 teaspoon salt
- 9 ounces dark chocolate chips
- 3 ounces mint chips (I recommend Andes creme de menthe baking chips, or you could chop up some Andes yourself, if you can)
- 4 1⁄2 ounces dark mint chocolate (I used Ghirardelli's Intense Dark Mint Bliss squares)
Directions See How It's Made
- 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.