Ingredients
-
1
-
1 1/2
-
2
-
2
-
2
-
2
-
2/3
-
3/4
-
1/2
-
9
-
3
-
4 1/2
-
-
-
Directions
Triple Chocolate Mint Chip Cookies, 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!, Very, very tasty – and used gluten-free flour! I didn’t have Andes baking chips, so 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!
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Steps
|
1
Done
|
Cream Until Light and Fluffy: Margarine, Sugar, Eggs, Vanilla Extract, and Mint Extract. |
|
2
Done
|
Combine in Separate Bowl: Flour, Hershey's Cocoa, Baking Soda, and Salt. |
|
3
Done
|
Gradually Beat the Dry Mixture Into the Creamed Mixture. |
|
4
Done
|
Stir In: Dark Chocolate Chips, and Andes Baking Chips. |
|
5
Done
|
Chill Until Firm Enough to Handle (i Recommend Using the Freezer). |
|
6
Done
|
While Chilling, Cut Mint Dark Chocolate Squares Into 1/2 Inch Pieces. |
|
7
Done
|
Preheat Oven to 350f. |
|
8
Done
|
Shape Dough Into 1 Inch Balls and Place on Ungreased Cookie Sheet. |
|
9
Done
|
Place One 1/2 Inch Mint Chocolate Piece in the Middle of Each Cookie and Press Down to Flatten Slightly. |
|
10
Done
|
Bake at 350f For 8-10 Minutes. |
|
11
Done
|
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. |
|
12
Done
|
Remove from Cookie Sheet and Place on Racks to Cool. |
|
13
Done
|
I Like to Sprinkle Some Extra Andes Chips on Top. |
