Let refrigerated sugar cookie dough stand at room temperature for 15 minutes or until softened. meanwhile, preheat oven to 350 degrees. Line cookie sheets with parchment paper; set aside.
If you love chocolate, mint, and cookies, you've got to try this recipe.
Servings and Ingredients
|1 (16.5-oz.) pkg. Hy-Vee refrigerated sugar cookie dough|
|4 oz. 60% cacao chocolate baking bar|
|⅔ c. Creme de menthe chocolate thin candies, chopped|
Things To Grab
- Cookie sheets
- Parchment paper
- Large bowl
Break dough into pieces and place in a large bowl. Melt baking bar according to package directions; cool slightly. Stir melted chocolate into cookie dough until combined. Add creme de menthe candies; gently knead to combine. Shape dough into 1-inch balls. Place 1-inch apart on prepared cookie sheets.
Bake for 8 to 11 minutes or until cookies are set. Cool for 2 minutes on cookie sheets; remove and cool completely on wire racks.
Amounts Per Serving
- Total Fat: 9g
- Cholesterol: 0mg
- Sodium: 150mg
- Total Carbohydrates: 24g
- Protein: 2g