BCL - Mint Chocolate Cookies Best Dishes

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Mint Chocolate Cookies

"If you like chocolate and mint, you'll love these cookies."

Ingredients :

4 (1 ounce) squares unsweetened chocolate
8 (1 ounce) squares semisweet chocolate
1 cup chocolate covered creamy mints
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
3/4 cup butter, softened
1 teaspoon vanilla extract
1 1/2 cups packed brown sugar
3 eggs

Instructions :

Prep :	Cook : 36M	Ready in :

Preheat oven to 325 degrees F (165 degrees C). Line cookie sheets with aluminum foil or baking parchment.
Chop chocolates and mints. Place the chocolates and mints in the top part of a double boiler over medium heat. Stir occasionally until melted and set aside.
In a large bowl, beat the butter until soft. Add vanilla and sugar and mix well. Beat in the eggs one at a time. Stir in the melted chocolate. Sift together the flour, cocoa, and baking soda. Add to mixture and stir until well blended. Drop by tablespoon at least 2 inches apart on cookie sheets.
Bake 15 to 18 minutes until lightly colored. Let cool on wire racks.

Notes :

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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