Mint Chocolate Cream Cookies
Try a new and fun cookie recipe by adding a mint chocolaty twist on this old favorite. Best of all, using pastel mint cream candies adds a special, colorful touch that's perfect for brightening up any party.
Parchment Paper Rolls With Smartgrid
In a small bowl, stir together flour and baking soda set aside.
In a medium saucepan, combine butter, brown sugar, and water. Cook and stir over low heat until butter is melted. Add chocolate pieces cook and stir until chocolate is melted.
Pour mixture into a large bowl cool for 10 minutes. Using a wooden spoon, stir egg into chocolate mixture. Stir in flour mixture until combined.
Cover and chill for 1 to 2 hours or until dough is easy to handle.
Preheat oven to 350 degrees F.  Line a cookie sheet with Reynolds Kitchens® Parchment Paper with SmartGrid® set aside.
Shape dough into 1-inch balls and using SmartGrid® to measure, place 2 inches apart on parchment-lined cookie sheets.
Bake for 8 minutes.
Immediately place a mint kiss on top of each cookie. Bake about 2 minutes more or until edges are set. If desired, gently swirl the melted mints with a table knife.
Transfer cookies to a wire rack cool until melted mints are firm.