Mint Chip Thumbprints
Makes about 3-1/2 dozen cookies
|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|
- Preheat oven to 350°F. Lightly grease cookie sheets. Let both packages of dough stand at room temperature about 15 minutes.
- 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.
- 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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