- 3/4 c. butter
- 1 1/2 c. brown sugar
- 2 T. water
- 2 c. semi-sweet chocolate chips
- 2 eggs
- 2 1/2 c. flour
- 1 1/4 tsp. baking soda
- 1/2 tsp. salt
- bag of crumbled peppermint pieces
Directions:
Melt butter, brown sugar, and water in a saucepan over medium heat until melted and then add the chocolate chips, stirring until completely melted. Cool for 10 minutes. Put this in a mixing bowl and beat in 2 eggs. Add the flour, baking soda, and salt. Mix together and chill for about 45 minutes. Roll into balls (1 - 1 1/2 inches big), flatten slightly, place on cookie sheet and bake at 350 degrees for 10 minutes. When cookies come out of oven, sprinkle mint crumbles* on top of the cookie (Optional: I like to spread the mint crumbles like frosting after they have melted a little - but I do not like to spread the peppermint crumbles - the pieces will get soft at first, but then keep their shape and re-solidify when cool).
* Mint crumbles can be found in the baking aisle next to the chocolate chips.
** The picture you see above is a holiday variation that uses Andes peppermint crumbles (also found in the baking aisle). This variation is great for Christmas or Valentine's Day.
1 comment:
Promise these are good??? Okay - I'll give them a try!
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