Minty Chocolate Crisps (Cookies) Recipe

Name: Minty Chocolate Crisps (Cookies)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups brown sugar, packed; ¾ cup unsalted butter, cubed; 2 tablespoons water; 1 ½ teaspoons water (additional to the above); 2 cups semi-sweet chocolate chips; 2 eggs; 2 ½ cups all-purpose flour; 1 ¼ teaspoons baking soda; ½ teaspoon salt; 3 (4 2/3 ounce) packagesandes mint candies

Servings: persons

1
In a heavy bottom saucepan, combine the brown sugar, butter and all the water.
2
Cook and stir over low heat until butter is melted and mixture is smooth.
3
Remove from the heat; stir in the chocolate chips until melted.
4
Transfer the chocolate to a large mixing bowl and let stand for 10 minutes.
5
Using a mixer on high speed, add eggs one at a time, beating well after each addition.
6
Combine the flour, baking soda and salt in a separate bowl.
7
Add flour mixture to the chocolate mixture, beating on low speed until blended.
8
Cover and refrigerate for 8 hours or overnight.
9
Next day (or after 8 hours) preheat oven to 350F.
10
Roll dough into 1 inch balls.
11
Place 3 inches apart on lightly greased baking sheets.
12
Bake at 350F for 11-13 minutes or until edges are set and tops are puffed and cracked (cookies become crisp after cooling).
13
Immediately top each cookie with an Andes Mint.
14
Let stand for 1-2 minutes and then spread mint over cookie.
15
Remove cookies to wire rack to completely cool.

1427

kcal

Calories

Fat

190

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 ½ cups brown sugar, packed, ¾ cup unsalted butter, cubed, 2 tablespoons water, 1 ½ teaspoons water (additional to the above), and more.

Yes, Minty Chocolate Crisps (Cookies) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Minty Chocolate Crisps (Cookies)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions