Mint Thumbprint Double Chocolate Chunk Cookies

By jenlin

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

Details

Servings 1
Preparation time 10mins
Cooking time 50mins
Adapted from bettycrocker.com

Preparation

Step 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.

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.

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

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.