Chocolate Mint Puddles
This delicious Chocolate Mint Puddles recipe for anyone who loves the coolness of mint and the richness of chocolate!
Foto: Gimme Some Oven — Ali
Ingredients
- 3/4 cup butter
- 1 1/2 cups brown sugar
- 2 Tbsp . water
- 2 cups semisweet chocolate chips
- 2 eggs
- 2 1/2 cups all-purpose flour
- 1 1/4 tsp . baking soda
- 1/2 tsp . salt
- 3 (4.5 oz) packages Andes mints
Steps
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In a separate bowl, mix flour, baking soda, and salt. Stir dry ingredients into the chocolate mixture. Cover and refrigerate dough for 1 hour.
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Preheat oven to 350F. Roll cookie dough into small balls and place on cookie sheets, approximately 2 inches apart.
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Bake for 8-10 minutes. After removing cookie sheet from oven, press a mint into each cookie and allow to sit for one minute, melting slightly. (If the mints don’t melt enough — as mine didn’t — feel free to pop the cookies with the mints on top back in the oven for an extra 30 seconds to soften the chocolate.)
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Then, using a toothpick, swirl the melted mint to make a pattern. Allow to cool before serving.
💰 Cost Estimate
📋 Price Breakdown (11% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| butter | 0.75 cup | - | - |
| brown sugar | 0.5 cups | - | - |
| . water | 2 tbsp | - | - |
| semisweet chocolate chips | 2 cups | - | - |
| eggs | 2 | - | - |
| all-purpose flour | 1 cups | - | - |
| . baking soda | 0.25 tsp | Rp 8.000/100g | Rp 100 |
| . salt | 0.5 tsp | - | - |
| 3 | - | - |
*Estimated market prices, may vary by region
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