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Recipe Summary

prep:
10 mins
microwave:
2 mins
bake:
18 mins at 325°
Servings:
30
Yield:
2 1/2 dozen cookies
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Ingredients

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Directions

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  • Heat oven to 325 degrees F. Butter two large baking sheets.

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  • Place chocolate in microwave-safe bowl. Microwave for 1 minute, then stir until smooth. Let cool 5 minutes.

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  • Beat butter and sugar in a large bowl until blended. Beat in cooled chocolate. Add eggs and beat until smooth. Stir in flour, salt and cocoa powder until a soft dough forms. Beat in mint extract.

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  • Drop dough by tablespoonfuls onto prepared baking sheets. Bake at 325 degrees for 18 minutes or until dry on top. Transfer to wire rack to cool.

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  • While cookies cool, combine white chocolate and oil in glass bowl. Microwave 30 seconds, stir; then microwave another 30 seconds. Stir until smooth. Spoon about 1 teaspoon white chocolate onto each cookie, then top each with 1/2 teaspoon of the crushed candies. Let stand to harden for 30 minutes. Store airtight up to two weeks. Makes 2-1/2 dozen cookies.

Nutrition Facts

135 calories; total fat 6g; saturated fat 4g; cholesterol 23mg; sodium 29mg; carbohydrates 19g; fiber 1g; protein 2g.

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