Mint Chocolate Cookie Crunch Recipe
- 3 packages (12 ounces each) semisweet chocolate chips
- 1 to 1-1/2 teaspoons peppermint extract
- 1 package (20 ounces) chocolate cream-filled sandwich cookies, coarsely crushed
- 4 cups crisp rice cereal
- 1. Line baking sheets with waxed paper; set aside. In a microwave or heavy saucepan, melt chocolate chips. Stir in extract. Combine cookies and cereal in a large bowl. Add chocolate mixture and stir to coat. Drop by tablespoonfuls onto prepared baking sheets; cool. Store in airtight containers at room temperature. Yield: about 8 dozen.
1 each: 83 calories, 4g fat (2g saturated fat), 0mg cholesterol, 51mg sodium, 12g carbohydrate (8g sugars, 1g fiber), 1g protein
Reviews for Mint Chocolate Cookie Crunch
"Easy, quick and very good! I used two bags of ande's chips, one bag of choc chunk and 1 tsp of mint extract. Perfect. I would say it is more of a candy than a cookie. Big hit on holiday cookie trays!"
"Just made for a bazaar."
"I made this recipe for the first time but substituted the mint flavored chocolate chips for the regular chocolate chips and left out the mint extract. They are delicious and everyone loved them."
"This is easy to make, but not any more so than most no-bake cookies. And I found the taste to be fine, but nothing special. I do not plan to make these again."
"I won in the cookie category at our church Bake Off with this recipe. I used a 1/2 tsp more peppermint extract for a little more mint flavor. I am going to make this to give out to neighbors at Christmastime. My son didn't get to taste it at the Bake Off because they were all gone!"