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Mint Chip Thumbprints


Mint Chip Thumbprints

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.

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