Chocolate Mint Cookies.

It’s that time of year so, get your Apron on and lets get some Christmas Cookies in the oven.

Frango Mints were always in my house in Chicago growing up. I could never eat just one. 

I ran across a recipe that used Frango Mints and they are absolutely delicious so it was a must to share.

Look at the melted mint chocolate…YUM.

Lets get Baking Now!

Ingredients.

12 tablespoons unsalted butter, softened

1 1/2 cups packed (10 1/2 ounces ) brown sugar

2 tablespoons water

2 cups ( 12n ounces ) semisweet chocolate chips

2 1/2 cups all- purpose flour

1 1/4 teaspoon baking soda

1/2 teaspoon salt

2 large eggs

1 box of Frango Mints ( You can buy them at Macy’s now. Growing up my mom bought the mints at Marshall Fields Department store in Chicago ).

Combine butter, sugar, and water in a medium saucepan and cook over low heat, stirring occasionally, until butter is melted, about 3 minutes. Add chocolate chips and suit constantly until chips are melted. Transfer to a bowl and let cool.

Whisk flour, baking soda and salt together in a second bowl. Add eggs to bowl with the chocolate mixture and beat on medium-high speed until smooth, about 2 minutes. reduce speed to low, add flour mixture in 3 additions, and mix until just combined. Cover bowl with plastic wrap and refrigerate dough for 1 hour and ….

Go enjoy a few licks of the Whisk. 

Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper. Working with heaping tablespoon dough at a time, roll into balls; space balls 2 inches apart on prepared sheets. Bake until just set, 7 to 9 minutes, switching and rotating sheets halfway through baking.

While cookies are baking slice your Frango Mints in half, enough for each cookie baking,

Immediately the cookies come out of the oven place one mint in the center of each cookie; let stand until mint is softened, about 5 minutes, then spread melted mint over tops of the cookies. Have one.

P. S.

You need a napkin!