• Heat oven to 325 degrees F. Butter two large baking sheets.

  • Place chocolate in microwave-safe bowl. Microwave for 1 minute, then stir until smooth. Let cool 5 minutes.

  • Beat butter and sugar in a large bowl until blended. Beat in cooled chocolate. Add eggs and beat until smooth. Stir in flour, salt and cocoa powder until a soft dough forms. Beat in mint extract.

  • Drop dough by tablespoonfuls onto prepared baking sheets. Bake at 325 degrees for 18 minutes or until dry on top. Transfer to wire rack to cool.

  • While cookies cool, combine white chocolate and oil in glass bowl. Microwave 30 seconds, stir; then microwave another 30 seconds. Stir until smooth. Spoon about 1 teaspoon white chocolate onto each cookie, then top each with 1/2 teaspoon of the crushed candies. Let stand to harden for 30 minutes. Store airtight up to two weeks. Makes 2-1/2 dozen cookies.

Nutrition Facts

135 calories; 6 g total fat; 23 mg cholesterol; 29 mg sodium. 19 g carbohydrates; 2 g protein;