Well, I ate all of the cookies we baked a few weeks ago, and I figured my husband would be disappointed to read all about the cookie extravaganza on the blog and then come home to find the handful of buckeyes still in the freezer. So Ellie and I spent Saturday baking more chocolate mint cookies and also some peanut butter kiss cookies. Here are the recipes:
Chocolate Mint Cookies
12 oz semisweet chocolate morsels
3/4 cup butter
1 1/2 cups brown sugar
2 tbs water
2 large eggs
2 1/2 cups all purpose flour (2 3/4 cups for higher elevation)
1 1/4 tsp baking soda
1/2 tsp salt
2 (4.67 oz) pkgs chocolate covered mint wafer candies (Andes mints), broken in half
Melt chocolate morsels and butter in saucepan, stirring occasionally
Combine chocolate mixture, brown sugar, and water in a large bowl; beat at low speed until blended.
Add eggs, beating well.
Combine flour, baking soda, and salt; gradually add to chocolate mixture, beating well at low speed.
Cover and chill 1 hour
Shape dough into 10inch balls. Place 2 inches apart on greased cookie sheets.
Bake at 350 for 10 minutes.
Place half a mint on top of each warm cookie, remove cookies to wire racks, and let cool 1 minute (until chocolate mint melts) Gently spread melted mint over top of each cookie. Cool completely.
Yield: ~ 8 dozen
Peanut Butter Chocolate Kiss Candies
1 cup butter
2/3 cup creamy peanut butter
1 cup sugar
1 cup brown sugar
2 eggs
2 tsp vanilla
2 2/3 cup flour (~3 cups for Albuquerque)
2 tsp baking soda
1 tsp salt
16 oz chocolate kisses (I use some chocolate kisses, some peanut-butter-filled chocolate kisses, and some hugs)
Combine butter, peanut butter, and sugars; blend until creamy
Add eggs and vanilla; blend
Mix flour, salt, and baking soda, add to cream mixture; stir well
Roll dough into quarter size balls
Roll ball in bowl of sugar
Bake at 350 for 8 minutes, place kiss (or hug) in center of each cookie. Bake an additional 2 minutes.
Makes ~ 5 dozen
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