Chocolate Mint Creams

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Title: Chocolate Mint Creams
Yield: 1 Servings
Categories: Cookies, Christmas


1 1/4 c Flour
1/2 ts Baking soda
2/3 c Brown sugar; packed
6 tb Butter or margarine
1 tb Water
1 c Chocolate chips
1 Egg
1/2 lb Pastel mints; (from Hickory
-Farms) (up to 3/4)

Stir together flour and baking soda. In a medium sauce pan, heat and stir
brown sugar, butter, and water over low hear until butter is melted. Add
chocolate chips. Heat and stir until chocolate is melted. Pour into a large
mixing bowl and let stand 10 to 15 minutes or until cool. Beat in egg. Stir
in flour mixture until well mixed. Cover and chill for 1-2 hours or until
easy to handle. Shape into 1-inch balls. Place 2 inches apart on an
ungreased cookie sheet. Bake at 350 degrees for 8 minutes. Remove from oven
and immediately top each cookie with a mint. Return to oven and bake for
about 2 minutes more until cookies are done. Swirl the melted mints with a
knife to "frost" the cookies. Remove and cool until mints are firm.

NOTES : For Christmas time, use red and green mints
Posted to MC-Recipe Digest V1 #907 by Diana Stephens
on Nov 13, 1997