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Mint Chocolate Cookies |
"If you want chocolate and mint, you may love those cookies."
Ingredients :
- 4 (1 ounce) squares unsweetened chocolate
- eight (1 ounce) squares semisweet chocolate
- 1 cup chocolate covered creamy mints
- 1 1/2 cups all-cause flour
- half cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 3/four cup butter, softened
- 1 teaspoon vanilla extract
- 1 half of cups packed brown sugar
- 3 eggs
Instructions :
Prep : | Cook : 36M | Ready in : |
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- Preheat oven to 325 ranges F (one hundred sixty five ranges C). Line cookie sheets with aluminum foil or baking parchment.
- Chop goodies and mints. Place the goodies and mints within the top a part of a double boiler over medium warmth. Stir sometimes until melted and set apart.
- In a big bowl, beat the butter until smooth. Add vanilla and sugar and mix well. Beat inside the eggs one by one. Stir in the melted chocolate. Sift collectively the flour, cocoa, and baking soda. Add to mixture and stir until properly mixed. Drop via tablespoon at the least 2 inches aside on cookie sheets.
- Bake 15 to 18 minutes till gently coloured. Let cool on twine racks.
Notes :
- Reynolds® Aluminum foil can be used to maintain food moist, cook dinner it lightly, and make easy-up less complicated.
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