With me and baking, there's always a tweak!
I made up the liquid portion of the recipe, and when I realized I was out of eggs(!) I put it in the refrigerator until I went to the store.
The next day, when I melted it to continue with the cookie recipe, I tasted it and found it was a lot like the fudge I had intended to make, so instead of using it all (I wanted something a little more cake-like), I only used half of the mixture. Added a few butterscotch chips to it and put it in the refrigerator for fudge.
Now back to the cookies. I had to add something to make up for the difference in volume of the missing fudgey portion, so I added 1/4 cup of sour cream and 1/4 cup of creame cheese (light, of course! ;o)) and 3 eggs instead of 2. Mixed it all well with the flour mixture and let it set in the refrigerator for the hour. When I rolled them into 1-inch balls, I topped them with a little piece of York peppermint patty (also out of Andes mints) and baked them in the oven at 350 for 10 minutes.
Next time I'll try the Andes candies on top of the baked cookie as written, because these ended up looking like little chocolate volanoes, but they were great!! Probably far away from Kelly's/Dawn_MO's original recipe, but very good.
I made up the liquid portion of the recipe, and when I realized I was out of eggs(!) I put it in the refrigerator until I went to the store.
The next day, when I melted it to continue with the cookie recipe, I tasted it and found it was a lot like the fudge I had intended to make, so instead of using it all (I wanted something a little more cake-like), I only used half of the mixture. Added a few butterscotch chips to it and put it in the refrigerator for fudge.
Now back to the cookies. I had to add something to make up for the difference in volume of the missing fudgey portion, so I added 1/4 cup of sour cream and 1/4 cup of creame cheese (light, of course! ;o)) and 3 eggs instead of 2. Mixed it all well with the flour mixture and let it set in the refrigerator for the hour. When I rolled them into 1-inch balls, I topped them with a little piece of York peppermint patty (also out of Andes mints) and baked them in the oven at 350 for 10 minutes.
Next time I'll try the Andes candies on top of the baked cookie as written, because these ended up looking like little chocolate volanoes, but they were great!! Probably far away from Kelly's/Dawn_MO's original recipe, but very good.