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Cocoa Mint Chip Cookies Recipe


1/2 cup butter

1 cup nonfat milk

1 cup brown sugar

2 eggs

1 teaspoon vanilla extract

2 1/2 cups all-purpose flour

1 teaspoon baking soda

2/3 cup milk

1/4 teaspoon salt

1 teaspoon ground cinnamon

1/4 teaspoon vanilla extract

1/2 cup chopped walnuts

1/2 cup chopped almonds

1/2 cup chopped walnuts

1/2 cup whole corn kernels

1 cup chopped walnuts

2 chocolate brown sugar cookies, divided

6 pumpkin seeds (optional)

6 cinnamon cloves

6 hot cocoa chips (optional)

6 slices fresh pineapple, sliced


Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.

Melt 1 cup butter in a large skillet over medium heat. Stir in the brown sugar, your choice of intensities, 1 egg and 1 teaspoon vanilla extract. Mix together and stir continuously until the mixture looks like scrambled nuts. Remove from heat. Using a 2 inch piece serve spoon, roll cookies out on wax paper. Place them on the wax paper; cool and cut with a serrated knife.

Shape dough into 6 balls; place them onto cookie sheets. Dust as desired. Roll the rolled cookies into 2 - 9 inch squares; arrange them upside down on the cookie sheets. Serve warm, or at room temperature.

Spread 2 tablespoons of the butter mixture into a small, resealable plastic bag; lightly press remaining butter onto one side of each cookie. Place another end of a cookie sheet onto each cookie sheet, roughly parallel. Place 1 pineapple (7/6 inch) from one pineapple (7/6 inch)


LBJ writes:

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I gave it 4 stars because it was very good but I would double the cream cheese and broth. I added fresh garlic cheddar chunks to the top of the casserole and I used a large bunch of fresh cilantro. I also added a bunch of fresh cilantro fluff to the top of the casserole. I added fresh red pepper flakes to the top of the casserole and I think that was good. The salsa recipe sounds good but I couldn't find pecans. I'll have to hunt down the grocers and try to find them.