2 cups flour
1/4 cup cocoa
1 tsp. baking soda
1/2 cup (1 stick) butter, softened
1/2 cup light brown sugar
1/2 cup sugar
1 egg
1/4 cup milk
1 tsp. vanilla
9 oz. coarsely chopped creme de menthe thins (I use Andes mint chips)
Preheat oven to 375'. Combine flour, cocoa, and baking soda and set aside. Beat butter with an electric mixer until fluffy, 1 minute. Add sugars and beat until smooth, 2 minutes. Add egg, milk, and vanilla, then beat to combine. Add flour mixture, and mix until moistened. Stir in chocolate mint pieces. Spoon onto an engrossed baking sheet in rounded tablespoonfuls, 2 in. apart, and bake 10 to 12 minutes.
I made some using my 2 Tablespoon scoop, and smaller ones with a 1 Tablespoon scoop. The larger ones only took 13 minutes to bake. |
I baked half of the dough and froze the other half in 1 Tablespoon balls for later |
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