Name: Chocolate Mint Crisps
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: 1-1/2 cups packed brown sugar -; 3/4 cup butter, cubed -; 2 tablespoons plus 1-1/2 teaspoons water -; 2 cups semisweet chocolate chips -; 2 large 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 -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Chocolate Mint Crisps

1. 1-1/2 cups packed brown sugar -

2. 3/4 cup butter, cubed -

3. 2 tablespoons plus 1-1/2 teaspoons water -

4. 2 cups semisweet chocolate chips -

5. 2 large eggs -

6. 2-1/2 cups all-purpose flour -

7. 1-1/4 teaspoons baking soda -

8. 1/2 teaspoon salt -

9. 3 packages (4.67 ounces each) mint Andes candies -

How to cook deliciously - Chocolate Mint Crisps

1. Stage

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. Stage

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. Stage

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. Stage

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.