From the Kitchen of the Craig Family
1 (6 oz.) pkg. semisweet-chocolate pieces (1 cup)
2 c. all-purpose flour
? c. butter or margarine, softened
� c. light corn syrup
2 tsp. baking soda
� tsp. salt
1 egg
Sugar
2 (6 - 7� oz.) boxes chocolate-covered thin mints, about 24 (1� inch) round mints (I like the Necco/Haviland brand found at CVS.)
In heavy small saucepan over low heat, heat semisweet-chocolate pieces until melted and smooth, stirring occasionally.
In large bowl with mixer at low speed, beat butter or margarine, corn syrup, baking soda, salt, egg, and � cup sugar until blended. Add melted chocolate and flour. Increase speed to medium; beat until well mixed, scraping bowl frequently with rubber spatula. Wrap dough with plastic wrap and refrigerate until easy to handle, about 2 hours. (Or place dough in freezer 40 minutes.)
Preheat oven to 350�. Measure ? cup sugar into small bowl. With hands, shape dough into 96 balls; roll balls in sugar to coat. On ungreased cookie sheets, place balls, about 2 inches apart.
Bake cookies 12-15 minutes until set. Immediately remove half of cookies from cookie sheets and invert onto work surface. While still hot, place chocolate-covered mint patties on cookies on work surface. Then quickly top with remaining cookies, top-side up, pressing cookies together slightly so mint patty spreads out to cookie edges as it melts. With pancake turner, remove cookies to wire racks to cool.
Makes 4 dozen filled cookies.
Recipe Note: One of our favorite Christmas cookies.