Mint Chocolate Cream Cookies
- Cook Time: 8 - 10 minutes
- Servings: 48 cookies
- Course: Dessert
Try a new and fun cookie recipe by adding a mint chocolaty twist on this old favorite. Best of all, using pastel mint cream candies adds a special, colorful touch that's perfect for brightening up any party.
Reynolds Kitchens® Tips
Reynolds Kitchens tip
For better baking results, use Reynolds Kitchens® Parchment Paper with SmartGrid® to space out your dough evenly on the pan. The 1" and 2" grid marks make measuring and spacing simple.
Ingredients
- 1-1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 6 tablespoons butter
- 2/3 cup packed brown sugar
- 1 tablespoon water
- 1 6-ounce package (1 cup) semisweet chocolate pieces
- 1 egg, lightly beaten
- Pastel cream mint kisses
- Reynolds Kitchens® Parchment Paper with SmartGrid®
Directions
Step 1
In a small bowl, stir together flour and baking soda; set aside.
Step 2
In a medium saucepan, combine butter, brown sugar, and water. Cook and stir over low heat until butter is melted. Add chocolate pieces; cook and stir until chocolate is melted.
Step 3
Pour mixture into a large bowl; cool for 10 minutes. Using a wooden spoon, stir egg into chocolate mixture. Stir in flour mixture until combined.
Step 4
Cover and chill for 1 to 2 hours or until dough is easy to handle.
Step 5
Preheat oven to 350 degrees F. Line a cookie sheet with Reynolds Kitchens® Parchment Paper with SmartGrid®; set aside.
Step 6
Shape dough into 1-inch balls and using SmartGrid® to measure, place 2 inches apart on parchment-lined cookie sheets.
Step 7
Bake for 8 minutes.
Step 8
Immediately place a mint kiss on top of each cookie. Bake about 2 minutes more or until edges are set. If desired, gently swirl the melted mints with a table knife.
Step 9
Transfer cookies to a wire rack; cool until melted mints are firm.
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