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Chocolate Crunchies
Making friends and influencing people can usually be best achieved by sharing a batch of fresh-out-of-the-oven chocolate cookies. Try it and you'll see.
Mint Candy Sandwiches
Yield: Makes about 2-1/2 dozen sandwich cookies
Ingredients:
1
package (4.67 ounces) chocolate crème de menthe candy wafers, divided
1-1/4
cups all-purpose flour
1/2
teaspoon salt
1/2
teaspoon baking soda
1/2
cup (1 stick) butter, softened
1/2
cup granulated sugar
1/4
cup packed light brown sugar
1
egg, lightly beaten
1
teaspoon vanilla
4
ounces cream cheese, softened
Melted chocolate and/or melted white chocolate tinted green (optional)
Preparation:
1.
Preheat oven to 350°F. Lightly grease cookie sheets; set aside. Chop 8 candy wafers to measure about 1/3 cup. Combine flour, salt and baking soda in medium bowl.
2.
Beat butter and sugars in large bowl until light and fluffy. Add egg and vanilla; beat until well blended. Add flour mixture; beat just until blended. Stir in chopped candy wafers.
3.
Shape dough by level teaspoonfuls into balls; place 2 inches apart on prepared cookie sheets.
4.
Bake about 8 minutes or until edges are lightly browned. Cool 1 minute on cookie sheets. Remove to wire racks; cool completely.
5.
For filling, place remaining candy wafers in medium microwavable bowl. Microwave on HIGH 30 seconds; stir. Microwave at additional 30-second intervals until candy is melted and smooth. Beat cream cheese in medium bowl until fluffy. Add melted candy; beat until well blended.
6.
Spread small amount of filling on bottom of 1 cookie; top with second cookie. Repeat with remaining cookies and filling. Drizzle sandwiches with melted chocolate and/or tinted melted white chocolate, if desired. Let stand until set.
This recipe appears in:
Mint
