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Minty Chocolate Crisps Cookies

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Ingredients

Adjust Servings:
1 1/2 cups brown sugar, packed
3/4 cup unsalted butter, cubed
2 tablespoons water
1 1/2 teaspoons water (additional to the above)
2 cups semi-sweet chocolate chips
2 eggs
2 1/2 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
3 (4 2/3 ounce) packages andes mint candies

Nutritional information

74.6
Calories
31 g
Calories From Fat
3.5 g
Total Fat
2.1 g
Saturated Fat
10.2 mg
Cholesterol
42.1 mg
Sodium
10.8 g
Carbs
0.4 g
Dietary Fiber
7 g
Sugars
0.8 g
Protein
17g
Serving Size

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Minty Chocolate Crisps Cookies

Features:
    Cuisine:

    OMG are these soo Good!Very easy to make the night before and bake the next day.The only change I would make is I would make them into balls before putting in refrig.My DH office could not get over how good these were.My only problem is I can not leave these cookies in the house ~ I'll eat them all!

    • 545 min
    • Serves 72
    • Easy

    Ingredients

    Directions

    Share

    Minty Chocolate Crisps (Cookies), A torn out page from what I believe was a freebie insert printed by TOH Please be aware that the dough needs to chill overnight or at least a minimum of 8 hours! Just a nice twist on a chocolate cookie Was very well received at our annual cookie exchange These are a CRISP cookie so if you are looking for a soft fluffy cookie this is not the recipe for you The use of the Andes Mint as a type of frosting just takes these cookies over the top This recipe makes 6 dozen cookies Storage should be in an airtight container and use waxed paper between the layers of cookies , OMG are these soo Good!Very easy to make the night before and bake the next day The only change I would make is I would make them into balls before putting in refrig My DH office could not get over how good these were My only problem is I can not leave these cookies in the house ~ I’ll eat them all!


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    Steps

    1
    Done

    In a Heavy Bottom Saucepan, Combine the Brown Sugar, Butter and All the Water. Cook and Stir Over Low Heat Until Butter Is Melted and Mixture Is Smooth. Remove from the Heat; Stir in the Chocolate Chips Until Melted.

    2
    Done

    Transfer the Chocolate to a Large Mixing Bowl and Let Stand For 10 Minutes. Using a Mixer on High Speed, Add Eggs One at a Time, Beating Well After Each Addition.

    3
    Done

    Combine the Flour, Baking Soda and Salt in a Separate Bowl.

    4
    Done

    Add Flour Mixture to the Chocolate Mixture, Beating on Low Speed Until Blended. Cover and Refrigerate For 8 Hours or Overnight.

    5
    Done

    Next Day (or After 8 Hours) Preheat Oven to 350f.

    6
    Done

    Roll Dough Into 1 Inch Balls. Place 3 Inches Apart on Lightly Greased Baking Sheets.

    7
    Done

    Bake at 350f For 11-13 Minutes or Until Edges Are Set and Tops Are Puffed and Cracked (cookies Become Crisp After Cooling).

    8
    Done

    Immediately Top Each Cookie With an Andes Mint. Let Stand For 1-2 Minutes and Then Spread Mint Over Cookie.

    9
    Done

    Remove Cookies to Wire Rack to Completely Cool.

    Avatar Of Spencer Clark

    Spencer Clark

    Grill master creating perfectly seared meats with mouthwatering flavors.

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