Mint Thumbprint Double Chocolate Chunk Cookies

 These delicious and decadent mint-chocolate cookies are perfect for your next gathering.



Ingredients

  • 1
    pouch (1 lb 5 oz) Betty Crocker™ double chocolate chunk cookie mix
  • 1/4
    cup vegetable oil
  • 2
    tablespoons water
  • 1
    egg
  • 1
    package (4.67 oz) Andes crème de menthe thins

  • Steps

  • 1. Heat oven to 350°F. In medium bowl, stir cookie mix, oil, water and egg until soft dough forms. If dough is too stiff, stir in additional 1 to 2 teaspoons water.


  • 2 Drop dough by rounded tablespoonfuls 2 inches apart on ungreased cookie sheets. Using thumb or handle of wooden spoon, make indentation in center of each cookie.


  • 3 Bake 11 to 13 minutes or until edges are set. Remove from oven.


  • 4 Unwrap candy pieces and place on center of each cookie. Bake an additional 1 to 2 minutes, or until candy is slightly melted. Let cool 1 minute before removing from cookie sheet to wire rack. Cool completely; store in airtight container.

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