Chocolate Mint Crisps Recipe
- 1-1/2 cups packed brown sugar
- 3/4 cup butter, cubed
- 2 tablespoons plus 1-1/2 teaspoons water
- 2 cups (12 ounces) semisweet chocolate chips
- 2 eggs
- 2-1/2 cups all-purpose flour
- 1-1/4 teaspoons baking soda
- 1/2 teaspoon salt
- 3 packages (4.67 ounces each) mint Andes candies
- 1. In a heavy saucepan, combine the brown sugar, butter and water. Cook and stir over low heat until butter is melted and mixture is smooth. Remove from the heat; stir in chocolate chips until melted.
- 2. Transfer to a bowl. Let stand for 10 minutes. With mixer on high speed, add eggs one at a time, beating well after each addition. Combine the flour, baking soda and salt; add to chocolate mixture, beating on low until blended. Cover and refrigerate for 8 hours or overnight.
- 3. Roll dough into 1-in. balls. Place 3 in. apart on lightly greased baking sheets. Bake at 350° for 11-13 minutes or until edges are set and tops are puffed and cracked (cookies will become crisp after cooling).
- 4. Immediately top each cookie with a mint. Let stand for 1-2 minutes; spread over cookie. Remove to wire racks; let stand until chocolate is set and cookies are cooled. Yield: 6-1/2 dozen.
1 serving (2 each) equals 149 calories, 7 g fat (4 g saturated fat), 20 mg cholesterol, 114 mg sodium, 22 g carbohydrate, 1 g fiber, 2 g protein.
Reviews for Chocolate Mint Crisps
"I saved this recipe from last year, because it was a hit with my family so I am using it again this year for the Holidays. This is a very tasty recipe that kids will enjoy. Thank you!!!"
"these were always a hit in our family...glad i found the recipe"
"Big hit. Eveyone loved them."
"I made this for my family, and I didn't even have to melt the candies on top, and they wouldn't leave them alone!"
"These are delicious cookies, popular with everyone. I have a question, though. Have you other bakers noticed this cookie gets a little flat, or did I do something wrong?"
"Although these are tasty now that they are done, I made them exactly as the recipes directs except I made a double batch in my KitchenAid mixer and refrigerated it overnight with the lid on. Oh my, it was like concrete when I got it out the next day to make them. Had to have my boyfriend chip the batter in chunks in order for me to work with it. What did I do wrong?!"
"Nice crispy cookie, everyone loved the mint flavor. Certainly made the "hit" list for the 2012 Christmas. Definite do-over:)"
"Fantastic!!! I was baking for a crowd, so I rolled them small and used 1/2 an andes on each. I loved the flavor, and if you spread the candy gently it leaves a beautiful swirl on top :)"
"These cookies were so easy, and absolutely delicious! Mine were chewy instead of crispy, which I like better anyway!"
"Heavenly. Cook 11 minutes for soft and chewy, 13 minutes for crispy."
"This has become one of my "must-make" cookie recipes at Christmas time. Rich chocolate, festive mint -- beautifully glazed cookies that freeze well -- this recipe is everything I look for in a Christmas cookie!"
"Absolutely Delicious!!!! :-)"
"These were excellent and easy; mine too were soft but I liked them that way. These reminded me of Thin Mints."
"Mine were more soft and chewy than crispy but still delicious. I will definitely make again! sb"