December is here–let the holiday baking begin! If you’re looking for a winning cookie recipe for the upcoming cookie exchange or holiday office party, this holiday chocolate mint cookie recipe is sure to please. Enjoy!
Chocolate Mint Cookies
¾ c. margarine
1 ½ c. firmly packed brown sugar
2 Tablespoons water
2 c. (12 oz) semi-sweet chocolate chips
2 ½ c. flour
1 ¼ teaspoon baking soda
½ teaspoon salt
Box of Andes Mint candies
In a large saucepan over low heat, cook margarine, sugar and water until butter is melted. Add chips and stir until partially melted. Remove from heat and stir until all is melted. Pour into mixing bowl and let stand for 10 minutes to cool. With mixture, beat in eggs. Add dry ingredients. Chill dough for easier handling. Preheat oven to 350. Line cookie sheets with foil. Roll dough into teaspoons onto the sheets. Bake for 7 ½-8 minutes. Remove and place either a half or 1/3 mint on top of hot cookie. Smooth the mint over cookie top once it has melted.
Cooking with Filtered Water
As you bake this holiday season, keep in mind that soups, wassail, hot chocolate and just about everything taste better when made with delicious filtered water that is free of impurities. It’s not surprising that most restaurants now operate with filtered water.
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