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"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

Chocolate Mint Crisps Cookies Recipe

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This recipe for Chocolate Mint Crisps Cookies is from The Siemers Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1-1/2 cups packed brown sugar
3/4 cup butter, cubed
2 tbsp. plus 1-1/2 tsp. water
2 cups (12 ounces) semisweet choc chips
2 eggs
2-1/2 cups all-purpose flour
1-1/4 tsp. baking soda
1/2 tsp. salt
3 packages (4.67 ounces each) mint Andes candies
Directions:
Directions:
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. Transfer to a mixing bowl. Let stand for 10 minutes. With mixer on high speed, add eggs one at a time, beating well after each one. Combine the flour, baking soda and salt; add to choc mixture, beating on low until blended. Cover and refrigerate for 8 hours or overnight.
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). Immediately top each cookie with a mint. Let stand for 1-2 minutes; spread over cookie. Remove to wire racks; let stand until choc. is set and cookies are cooled. Yield; about 6-1/2 dozen.
Personal Notes:
Personal Notes:
These cookies are so good especially fresh but also good when they get cold because there chewy.

 

 

 

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