2 packages (4.67 oz each) foil-wrapped creme de menthe thin choc mints, unwrapped, coarsely chopped
OR skip the above if you can get the creme de menthe chips
1-1/2 cups semisweet chocolate chunks
Instructions
Heat oven to 350. In large bowl, beat sugars, butter, shortening, vanilla and eggs with electric mixer on medium speed until smooth. Beat in melted baking choclate. On low speed, beat in flour and baking soda until well blended. Reserve 1 cup of the chopped mints. Stir remaining mints and chocolate chunks into dough.
On ungreased cookie sheets, drop dough by 1/4 cup- 2 in. apart. ( For smaller cookies use a tablespoon.)
Bake 11 to 15 minutes or until centers of cookies no longer look moist (do not overbake) Immediately sprinkle with reserved mints. Cool 1 minute; remove from cookie sheets to cooling racks.
Originally Submitted
3/8/2010
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