0 0
Minty Chocolate Crisps Cookies

Share it on your social network:

Or you can just copy and share this url

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

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

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!


    Discover ground-breaking new supplements!    SHOP & SAVE


     

    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.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Grilled Blackened Sea Bass
    previous
    Grilled Blackened Sea Bass
    Mojito Chicken
    next
    Mojito Chicken
    Grilled Blackened Sea Bass
    previous
    Grilled Blackened Sea Bass
    Mojito Chicken
    next
    Mojito Chicken

    Add Your Comment

    twenty − 1 =