1/2 Stick butter
1/4 c Prune puree or Lighter Bake
1/2 c Packed brown sugar
1/2 c Granulated sugar
1 lg Egg
1 ts Vanilla extract
1 ts Peppermint extract
1 1/2 c Unbleached white flour
1/4 c Unsweetened cocoa
1 ts Baking soda
1/4 ts Salt
1 c Chocolate chips
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.
Yields
30 Servings