I got this recipe from a friend of mine, Lori, who reads my blog. Her husband, Harold, is also a reader of my blog as well and I thought it only fitting if these cookies be named after him. He is a dentist so the "minty-fresh"ness of the title is appropriate and I know he appreciates a good dessert. And these cookies are a good, easy dessert. Which is how I would describe Lori and Harold's family- not the easy part, but the good part. I want to be like Lori in so many ways so I try to copy her whenever I can. So these cookies are just one of my many attempts to do just that.
Harold's Minty-Fresh Chocolate Cookies
1 package of devil's food cake mix
2 eggs
1/2c. oil
1 c. milk chocolate chips
1 package of Andes Chocolate mints
Mix cake mix, eggs, oil and chocolate chips together. Unwrap Andes mints and cut in half. Drop a spoonful of cookie mix onto cookie sheet covered with aluminum foil and sprayed with cooking spray. (These cookies are wet and I found it easier to get them off the cookie sheet if is has been sprayed first.) Bake for 7 minutes at 350. After you take them out of the oven immediately place 1/2 a mint on top of the cookie and let melt for 30 seconds. Then spread like frosting over the cookie. Remove from cookie sheet and let cool.
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