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每年耶誕節前，總有好幾家朋友辦餅幹交換爬梯。每個爬梯都要做三打餅幹，於是節前那個禮拜我們家都要花好多時間烘焙，家裏總是飄著餅幹的甜香。今年我們做的是前年交換爬梯我們試過所有餅幹後，最喜歡的一款－－巧克力薄荷餅幹。
我家貝貝超喜歡烘焙，是媽媽的好幫手。
這款餅幹出爐後還要拿牙簽把軟化的mint chocolate畫圈圈。
餅幹餅幹，熱鬧滾滾
Chocolate mint candy cookies
Original Recipe Yield 3 to 4 dozen
Ingredients
3/4 cup butter
1 1/2 cups brown sugar
2 tablespoons water
2 cups semisweet chocolate chips
2 eggs
2 1/2 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
3 (4.5 ounce) packages chocolate covered thin mints
Directions
In a saucepan over medium heat, cook the sugar, butter and water, stirring occasionally until melted. Remove from heat, stir in the chocolate chips until melted and set aside to cool for 10 minutes.
Pour the chocolate mixture into a large bowl, and beat in the eggs, one at a time. Combine the flour, baking soda and salt, stir into the chocolatemixture. Cover and refrigerate dough for at least 1 hour.
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Rollcookie dough into walnut sized balls and place 2 inches apart onto the prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, be careful not to overbake. When cookies come out of the oven, Press one mint wafer into the top of each cookie and let sit for 1 minute. When the mint is softened, swirl with the back of a spoon or toothpick to make a pattern with the green filling of the mint wafer. For smaller cookies, break mints in half.
