DOUBLE CHOCOLATE MINT COOKIES RECIPES

Steps:

• Preheat oven to 350°F. In a very large bowl beat the butter with a mixer on medium to high 30 seconds. Add the sugar, baking soda, and salt. Beat on medium 2 minutes, scraping bowl as needed. Beat in eggs, mint extract, and food coloring until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Stir in the 2 pkg. coarsely chopped mints.
• Drop dough by 3-Tbsp. scoops 3 inches apart onto ungreased cookie sheets. Bake 10 to 12 minutes or until edges are just light brown. Cool on cookie sheet 2 minutes. Remove; cool on wire racks.
• If desired, in a medium bowl microwave dark chocolate pieces and the oil 30 to 60 seconds until chocolate is melted and smooth, stirring twice. Let stand until chocolate cools and thickens slightly. Spread about 1 Tbsp. chocolate mixture on each cookie. Sprinkle with additional chopped mints.

Steps:

• Heat oven to 350°F. In medium bowl, stir cookie mix, oil, water and egg until soft dough forms. If dough is too stiff, stir in additional 1 to 2 teaspoons water.
• Drop dough by rounded tablespoonfuls 2 inches apart on ungreased cookie sheets. Using thumb or handle of wooden spoon, make indentation in center of each cookie.
• Bake 11 to 13 minutes or until edges are set. Remove from oven.
• Unwrap candy pieces and place on center of each cookie. Bake an additional 1 to 2 minutes, or until candy is slightly melted. Let cool 1 minute before removing from cookie sheet to wire rack. Cool completely; store in airtight container.