Friday, April 13, 2012

Chocolate Mint Puddles

This week I was sick.  Fever sick.  Sore throat sick.  Makes me want to sleep all day, sick.  I hate being sick!  It makes it hard to think, hard to work, hard to get my errands done.  And it makes it so that I can only look at these, and remember how good they were, instead of baking them again.  I made these back around Christmas for a friend of mine and her family, and since my sugar-free sick self can only oogle sweets right now, ooling I am!

Chocolate Mint Puddles
Makes: 36 cookies

3/4 cup butter
1 1/2 cups packed brown sugar (I used Sucanat)
2 Tbsp water
2 cups semi-sweet chocolate chips
2 eggs
2 1/2 cups all-purpose flower (I used white whole-wheat flour)
1 1/4 tsp baking soda
1/2 tsp salt (I used sea salt)
36 chocolate mint wafer candies (I used Andes mints)

In a double-boiler over low heat, combine butter, sugar and water just until butter is melted. Add chocolate chips and stir until partially melted. Remove from heat and continue to stir until chocolate is completely melted. Pour into a large bowl and let stand 10 minutes to cool off slightly. 

In a stand mixer at high speed, beat eggs, one at a time into chocolate mixture. Reduce speed to low and add dry ingredients, beating until blended. Chill dough about 1 hour. 

Preheat oven to 350 degrees F (175 degrees C). 

Roll dough into balls and place on ungreased cookie sheet about 2 inches apart. Bake 8-10 minutes. 
While cookies are baking unwrap mints. When cookies are brought out of the oven, put 1 mint on top of each cookie. 
Let the mint sit for up to 5 minutes until melted, then spread the mint on top of the cookie. 

 Source: All Recipes, via Sing for Your Supper.

No comments:

Post a Comment