Skip to main content

Featured

June Blooms

After a hot weekend, more pleasant weather has settled in and the long-term forecast shows consistent temperatures in the 70s. That is music to my ears, I just hope it lasts. We have been busy with the usual garden chores. Michael has been more adventurous than I and he created a small set of steps leading up to our shady path. He said he had been wanting to do that for a long time but didn't because of it making it difficult to move the lawnmower up to the top level. Well, we now have a battery-powered mower, a very lightweight, tiny thing which makes both of us happy. The steps are almost finished, just some more gravel needed to top them - Our new battery-powered lawnmower looks like a toy - In the garden - Autumn Fern ( Dryopteris erythrosora) is just spectacular right now. My favorite fern. Aruncus 'Horatio' has doubled in size this year and threatens to overshadow the shade garden.  Baptisia 'Solar Flare' blooms after 'Purple Smoke'  Jasmine 'Fiona...

Chocolate Mint Cookies


The garden is cold, the kitchen beckons. If you like chocolate and mint, I think you'll like these cookies. I've made them many times and they are especially nice this time of year. They are soft and chewy and the mint/chocolate combination is just right. I've found that Andes mints are the best candies to use for this recipe. They are the right size. I've tried larger mints and they didn't melt easily on the cookies. Enjoy!

Ingredients:

3/4 c. butter
1 1/2 c. brown sugar
2 TBS. water
2 c. semi-sweet chocolate chips
2 eggs
2 1/2 c. all-purpose flour
1 1/4 tsp. baking soda
1/2 tsp. salt
18-20 chocolate mint candies (cut in half)


Directions:

Sift together the flour, baking soda and salt and set aside.

Unwrap the candy pieces and cut them in half.

In a heavy saucepan over low heat, warm the butter, sugar and water until the butter is melted. Add the chocolate chips and mix until the chocolate is partially melted. Remove from heat and mix until the chocolate is completely melted and combined. Pour into a large mixer bowl and let cool slightly.

Beat in the eggs on high speed, one at a time. Lower the speed and add the sifted dry ingredients, beating until blended.

Chill the dough for at least one hour (it can be left in the bowl).

Form dough into balls (a cookie scoop works well for this) and place them 2 inches apart on an ungreased baking pan or cookie sheet.  The cookies can be made large or small depending on your preference.

Bake 8-10 minutes. Transfer to a baking rack and place a half-piece mint candie on top of each cookie. As the chocolate candy begins to melt, use a spoon to spread or swirl the chocolate.

Text and photos by Phillip Oliver, Dirt Therapy

Comments

  1. OH lordy Phillip!! you're killing me!!! hahaha! They look so good!!!

    ReplyDelete
  2. You do realize a girl can gain weight reading your recipes and looking at these photos..?

    ReplyDelete
  3. It may be cold outside but your home must be cozy, warm and smell delicious! I see you do a good deal of baking this time of year Phillip! Enjoy the holidays!

    ReplyDelete
  4. Since it is too cold to be outside for very long, staying inside and munching on these cookies sounds great. I am just getting ready to head out to the grocery store, and I will buy the ingredients for these cookies and will make them this afternoon. I have tried some of your other recipes, and they were wonderful. Thanks for sharing.

    Jan
    Always Growing

    ReplyDelete
  5. They look so good! I'll have to try these later this week. I have everything on hand but mint candies, so I'm adding that to my grocery list now!

    ReplyDelete

Post a Comment

Popular Posts