Makes 8 dozen
40 Individually wrapped peppermints
1 cup sugar
1/2 cup brown sugar
3/4 cup butter
1 teaspoon vanilla
3 large eggs
1 cup Hershey's or Ghirardelli cocoa
1 1/2 cups flour
1/4 teaspoon salt
1 teaspoon baking soda
1 bag white chocolate chips
1 cup chopped walnuts
Preheat oven to 350 degrees. While the oven is preheating, unwrap mints and place in a ziploc bag, use a rolling pin or meat tenderizer to crush into fine pieces. The mints should fill 1 cup after being crushed; set aside.
Mix sugar, brown sugar, butter, vanilla, eggs and cocoa in a large bowl or your Kitchenaid Mixer. If using a handmixer put on medium speed and mix until well blended, scraping sides of bowl if necessary. Set the chocolate mixture aside.
Tips and Tricks: If you are using a Kitchenaid or similar mixer, when adding dry ingredients to the wet, place a dishtowel over the top to prevent any of the dry being spilled out.
see the powder on the counter, if you use the towel it will prevent this from happening.
Mix flour, salt and baking soda (I usually sift together so there are no clumps and a good blending) in a medium bowl; set aside. Slowly add the mixed dry ingredients to the chocolate mixture a little at a time until they are completely mixed. Add the crushed mints, white chocolate chips and chopped walnuts, mixing until everything is well distributed and well blended. Chill dough for 20 to 25 minutes.
Using a small cookie dough scooper (or regular spoon, if you don't have a scooper. I love my scooper, keeps the fingers clean and less dough in my mouth...LOL) get a scoop of dough and place on cookie sheet, fill cookie sheet leaving enough space between cookies for expanding; place remaining dough back in the refrigerator. Bake cookies at 350 degrees for 8 minutes. Remove from oven and let cookies cool. Repeat with remaining dough.
Eat and enjoy. If you make these at Christmas time and give as presents you will be loved by all. Trust me!