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Chocolate Truffle Cookies
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 Chip Thumbprints
Yield: Makes about 3-1/2 dozen cookies
Ingredients:
2
packages (18 ounces each) refrigerated mini chocolate chip cookie dough
1/3
cup all-purpose flour
1/2
teaspoon peppermint extract
1
box (5 ounces) miniature (3/4-inch) chocolate-covered mint candies
Preparation:
1.
Preheat oven to 350°F. Lightly grease cookie sheets. Let both packages of dough stand at room temperature about 15 minutes.
2.
Combine both doughs, flour and peppermint extract in large bowl; beat until well blended. Shape dough into 1-inch balls; place 2 inches apart on prepared cookie sheets.
3.
Bake 5 minutes. Gently press one candy into each dough ball. Bake additional 4 to 6 minutes or until edges are light brown. Cool 2 minutes on cookie sheets. Remove to wire racks; cool completely.
This recipe appears in:
Mint
