Ingredients
1
roll (16.5 oz) refrigerated Pillsbury™ Chocolate Chip Cookie Dough
1/2
cup thin rectangular crème de menthe chocolate candies (14 pieces), unwrapped, chopped
18
small round chocolate-covered creamy mints
1
cup powdered sugar
2
tablespoons unsweetened baking cocoa
2
tablespoons crème de menthe
1 1/2
teaspoons water
1/2
teaspoon vanilla
Preparation
Heat oven to 350°F. Line cookie sheet with cooking parchment paper. In large bowl, mix cookie dough and 1/4 cup of the chopped candies with wooden spoon, or knead with hands until well mixed. Scoop dough by rounded tablespoonfuls. Press chocolate-covered mint into center; roll into ball to cover. On cookie sheet, place balls 2 1/2 inches apart.
Bake 10 to 12 minutes or until edges are set. Cool 5 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
In small bowl, mix powdered sugar, cocoa, crème de menthe, water and vanilla, stirring until smooth. Spread about 2 teaspoons glaze in center of each cookie. Sprinkle remaining 1/4 cup chopped candies evenly over cookies.
