Ingredients for Minty Chocolate Crisps Cookies
- 1 cup packed light brown sugar
- Unsalted Butter
- ½ cup water
- Semi Sweet Chocolate Chips
- 2 large eggs
- All Purpose Flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- Candies
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How to Make Minty Chocolate Crisps Cookies
- In a heavy-bottomed saucepan, combine 1 cup packed light brown sugar, 1 cup (2 sticks) unsalted butter, and ½ cup water.
- Cook and stir over low heat until the butter is melted and the mixture is smooth.
- Remove from heat.
- Stir in 2 cups semi-sweet chocolate chips until melted and smooth.
- Transfer the chocolate mixture to a large mixing bowl and let stand for 10 minutes to cool slightly.
- Using a mixer on high speed, add 2 large eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, beating on low speed until just combined. Do not overmix.
- Cover the bowl and refrigerate for at least 8 hours, or preferably overnight.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Roll the chilled dough into 1-inch balls.
- Place the dough balls 3 inches apart on the prepared baking sheets.
- Bake for 11-13 minutes, or until the edges are set and the tops are puffed and cracked.
- Immediately after removing from the oven, top each cookie with a piece of Andes mint.
- Let stand for 1-2 minutes, then gently spread the melted mint over the cookie.
- Transfer cookies to a wire rack to cool completely. Store in an airtight container with waxed paper between layers.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
28g
Fat
10g
Carbs
3g
