Chocolate Chip-Mint Cookies (Modified By Slt)

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Ingredients

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1/4 c Prune puree or Lighter Bake
1/2 c Brown sugar; packed
1/4 c Unsweetened cocoa
1/4 ts Salt
1/2 c Granulated sugar
1 1/2 c Unbleached white flour
1 ts Peppermint extract
1 ts Baking soda
1 c Chocolate chips
1 lg Egg
1 ts Vanilla extract
1/2 Butter

Original recipe makes 30 Servings

Servings  

Preparation

1. Preheat the oven to 350 F. Lightly grease a cookie sheet. 2. Cream together butter, prune puree, and sugars with an electric mixer at high speed. 3. Beat in egg. Stir in vanilla and peppermint extracts. 4. Sift together the dry ingredients and add this to the butter mixture along with the chocolate chips. Stir until well combined. 5. Drop by rounded teaspoonfuls onto a lightly greased cookie sheet. Bake 12 to 15 minutes at 350 F. Remove from sheet immediately after baking and cool on a rack. Makes 2 1/2 dozen. Note: The original recipe calls for 1 1/2 sticks of butter and no prune puree. Proceed as directed. Recipe by: Mollie Katzens Still Life with Menu Cookbook Posted to MC-Recipe Digest by "slt4@cornell.edu" on Mar 10, 1998

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