Chocolate Mint Cookies

I received requests for this recipe to be put on my blog. I got this recipe from my cousin Lauri at one of my bridal showers about 6 years ago but never tried it until last Christmas and now it is a favorite. Every time I have made them and taken them somewhere people ask for the recipe, and to me that is a true sign that something is good!

So it makes a ton but can easily be divided into 3 batches and the dry ingredients set aside in a plastic bag and used later. I will give the whole recipe and then at the end the divided recipe.

2 Pillsbury Chocolate Cake Mixes
1 Pillsbury Brownie Mix
3 eggs
3/4 cup oil
3/4 cup water
5 boxes Andes Mints

Mix all ingredients together. Batter will be stiff. Roll into about 1" balls and place on greased cookie sheet ( or I just line it with parchment paper). Bake at 350* for 9-12 minutes. Immediately place candy on warm cookie when it comes out of the oven. Use a tooth pick to spread and swirl colors of the candy once it is melted. Allow to cool.

To divide into 3 batches, combine the dry ingredients and stir. Measure out 4 cups into a ziplock bag and repeat with a second. There will be 4 cups left in the bowl and and 1 egg, 1/4 oil and 1/4 cup water. About 1 1/2 boxes of Andes mints will be good for this batch.

Chocolate Chip Cookies

After a blind taste test Devan and I are divided on the best chocolate chip cookies. Here are both recipes, try them both side by side.



Chocolate Chip Cookies (Recipe From Better Homes and Garden's, Devan's favorite recipe)
1/2 cup shortening
1/2 cup butter
1 cup packed brown sugar
1/2 cup granulated sugar
1/2 ts baking soda
2 eggs
1 ts vanilla
2 1/2 cups flour
1 pkg or 2 cups semi-sweet chocolate chips
In a large bowl beat butter and shortening. Add sugars and soda. Beat until combined, scraping down sides as needed. Beat in eggs and vanilla. Beat in flour. Stir in chocolate chips. Drop by rounded teaspoons on cookie sheet. Bake at 375* for 8 - 10 minutes or until edges are lightly browned. Transfer to a rack to cool.


Chocolate Chip Cookies (Angela's Favorite)
1/2 cup crisco
1 stick butter, melted
1 cup sugar
1 cup brown sugar
Blend these ingredients until smooth and add:
2 eggs
2 ts vanilla
Blend and add:
1 ts baking powder
1 ts baking soda
1/2 ts salt
Blend and add:
3 cups flour
Blend and add:
1 pkg or 2 cups semi-sweet chocolate chips
Drop on cookies sheet. Bake at 350* for about 12 minutes. Check color - not too brown. Let coon on pan for a few minutes and then place on a rack to cool completely.

Fools Toffee

From Cream de Colorado Cook Book

1 cup butter
1 cup packed brown sugar
36 (2x2) saltine crackers
11 ½ ounce bag milk chocolate chips
½ cup chopped pecans

In a small sauce pan melt butter and sugar. Bring to a boil and boil for 4 minutes. Cover 12x15 jelly roll pan with foil and place crackers close together. Pour sugar mixture over them and bake at 375* for 5 minutes. Immediately sprinkle chocolate chips on top. Allow to soften and spread. Sprinkle with nuts and refrigerate. Cut into pieces and store in an air tight container.