Mint Chocolate Cookie

This mint chocolate cookie is perfect if you are you looking for a cookie with chocolate and mint. It makes a great visual impression as well.

A chocolate mint wafer is placed in the center of a still warm chocolate cookie and allowed to slowly melt. The cookies are rich and buttery, and would be great even without the mint wafer, but oh so delicious with it.

These make great holiday cookies - roll the dough out and use cookie cutters for your favorite shapes. You can enhance the pretty green of the mint with a sprinkling of green jimmies or colored sugar. Use your imagination!

Chocolate Mint Cookie Recipe

2 1/2 cups all purpose flour
3/4 cup unsalted butter
1 1/2 cups light brown sugar, packed
1 1/4 teaspoons baking soda
1/2 teaspoon kosher salt
2 large eggs
2 tablespoons water
2 cups semisweet chocolate chips
36 chocolate mint wafer candies

Sift together the flour with the baking soda and kosher salt. Set it aside.

In a medium saucepan, combine the butter, sugar and water. Stir over low heat until the butter is melted.

Use a rubber spatula and scrape the chocolate mixture into a mixing bowl.

Let the chocolate sit until it is cooled slightly. With an electric mixer, beat the eggs into the cooled chocolate, one at a time, at high speed, until they are very well incorporated.

Turn the mixer to medium low speed and pour in the flour mixture. Beat just until the flour is blended with the chocolate.

Put a long piece of plastic wrap on a work surface and pour the dough down the length of the plastic, like a log. Tightly wrap the plastic around the dough and refrigerate it for 1 hour.

Preheat the oven to 350F.

Roll pieces of the chilled dough into 1 inch balls. Place them on ungreased cookie sheets at least 2 inches apart. Bake for 8 to 10 minutes in the preheated oven.

While the cookies are baking, unwrap the mint wafers and break each one in half. When the cookies come out of the oven, put half a mint on top of each cookie, lightly pressing down.

Let the cookies stand about 5 minutes, until the wafer mints melt, then swirl the candies with a toothpick or the back of a small measuring spoon.

Remove the cookies to wire racks to cool completely before storing in an airtight container.

On Your Own - Not a mint person? Don't pass up this recipe just because of that.

Leave the mint wafers out and sprinkle a few mini M&M's over the warm cookies and press them in. Or roll them in shredded coconut before baking.

There's lots of ways to customize these cookies and make them your own.

More Chocolate Cookie Recipes

You Might Need:

• Kitchen Supply Aluminum Half Size Sheet Pan 18-inch by 13-inch

• Calphalon 12-by-17-Inch Rectangular Nonstick Cooling Rack

• Silpat 11-5/8-by-16-1/2-Inch Nonstick Silicone Baking Mat

• Oxo Good Grips Cookie Scoop