In the meantime, I made these cookies to go along with the peanut butter blossoms. I really like the combination of chocolate and mint, so these cookies sounded appealing. They weren't bad, but they weren't the best either. The cookie was too sweet and didn't have enough chocolate taste. But the melted mint candy in the middle is a nice touch. Other people seemed to really like them, but I wasn't quite satisfied. I'll make them again - next time less sugar, more chocolate. A word of advice - don't be an idiot and store these cookies with the peanut butter blossoms (like me)... unless you like the combination of chocolate, mint, and peanut butter. I don't.
Chocolate mint cookies
(allrecipes.com)
3/4 cup butter
1 1/2 cups brown sugar
2 tablespoons water
2 cups semisweet chocolate chips
2 eggs
2 1/2 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
3 (4.5 ounce) packages chocolate covered thin mints (Andes mints)
In a saucepan over medium heat, cook the sugar, butter and water, stirring occasionally until melted. Remove from heat, stir in the chocolate chips until melted and set aside to cool for 10 minutes. Pour the chocolate mixture into a large bowl, and beat in the eggs, one at a time. Combine the flour, baking soda and salt, stir into the chocolate mixture. Cover and refrigerate dough for at least 1 hour.
Preheat oven to 350 degrees F. Grease cookie sheets. Roll cookie dough into walnut sized balls and place 2 inches apart onto the prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. When cookies come out of the oven, press one mint wafer into the top of each cookie and let sit for 1 minute. When the mint is softened, swirl with the back of a spoon or toothpick to make a pattern with the green filling of the mint wafer.
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