Mint Chip Thumbprints

by the Editors of Easy Home Cooking Magazine

Browse the article Mint Chip Thumbprints

Mint Chip Thumbprints Photo
Mint Chip Thumbprints
Yield: Makes about 3-1/2 dozen cookies
See Cooking Videos
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