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-Melt 1 cup of semi-sweet chocolate chips in a
microwave safe bowl in 30-second increments,
stirring well. When completely melted, stir in 1/8
teaspoon of peppermint extract (a little goes a
long way) — you can always add more, but do it
carefully. Dip cooled chocolate wafer cookies in
chocolate, transfer to a parchment lined baking
sheet and place in the fridge to set. To save a
few chocolate-y calories, simply spread chocolate
over the top of cookies instead of completely
coating them.
-make cookies about 2 1/2 inches in diameter and
1/8 inch thick.
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