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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Chocolate Mint Creams

Yield: about 48 cookies
Prep 25 mins Cool 10 mins Chill 1 hr to 2 hrs Bake 350°F 10 mins  per batch
Chocolate Mint Creams
  • 1 1/4  cups  all-purpose flour
  • 1/2  teaspoon  baking soda
  • 6  tablespoons  butter
  • 2/3  cup  packed brown sugar
  • 1  tablespoon  water
  • 1 6  ounce package (1 cup)  semisweet chocolate pieces
  • 1  egg, lightly beaten
  •  Pastel cream mint kisses

1. In a small bowl, stir together flour and baking soda; set aside. In a medium saucepan, combine butter, brown sugar, and water. Cook and stir over low heat until butter is melted. Add chocolate pieces; cook and stir until chocolate is melted. Pour mixture into a large bowl; cool for 10 minutes.

2. Using a wooden spoon, stir egg into chocolate mixture. Stir in flour mixture until combined. Cover and chill for 1 to 2 hours or until dough is easy to handle.

3. Preheat oven to 350 degrees F. Shape dough into 1-inch balls. Place 2 inches apart on an ungreased cookie sheet.

4. Bake for 8 minutes. Immediately place a mint kiss on top of each cookie. Bake about 2 minutes more or until edges are set. If desired, gently swirl the melted mints with a table knife. Transfer cookies to a wire rack; cool until melted mints are firm. Makes about 48 cookies.

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