Chocolate Mint Center Cookie Crisps. Immediately top each cookie with a mint. Remove to wire racks; let stand until chocolate is set and cookies are cooled. Great recipe for Chocolate Mint Center Cookie Crisps. In the center of this buttery crisp edged cookie is a dark chocolate mint filled Hershey kiss candy for a refreshing soft minty center. It's also drizzled with a creamy mint drizzle to provide chocolate mint in every bite!

Drop cookie into the chocolate, coating it completely. Lift cookie out using a fork and tap against the side of the container allowing excess chocolate to drip off. Place on a clean, parchment-lined baking sheet. You can cook Chocolate Mint Center Cookie Crisps using 12 ingredients and 15 steps. Here is how you cook it.

Ingredients of Chocolate Mint Center Cookie Crisps

You need 3 cups of all purpose flour.
It's 1/2 teaspoon of baking powder.
Prepare 1/2 teaspoon of salt.
It's 1 cup of unsalted butter, at room temperature (2 sticks).
Prepare 1 1/2 cups of light brown sugar.
You need 1 cup of granulated sugar.
Prepare 2 of large eggs.
Prepare 1 teaspoon of vanilla extract.
You need 1 (10 ounce) of bag mint filled dark chocolate kiss candies, divided use.
Prepare of For Drizzle.
You need of remaining not used mint kiss candies.
It's 2 ounces of milk chocolate, chopped. I used Lindt extra creamy milk chocolate.

Store cookies in an airtight container. Transfer cookie dough to prepared baking sheets. These miniature cookies are dipped in rich mint-infused chocolate. These make a nice addition to any holiday party!

Chocolate Mint Center Cookie Crisps instructions

Preheat the oven to 350. Lline a baking sheets with parchment paper.
In a bowl, whisk together flour, baking powder and salt.
In another bowl beat butter and both sugars until light and fluffy.
Add the eggs one at a time beating in each egg, then beat in vanilla.
Add flour.muxture sliwly and mix just until blended.
Take about 1 1/2 tablesoons batter and flatten it.
Place a cold mint kiss in center of dough disk and cover entire kiss with dough.
.
Roll covered kiss in a ball.
Place 2 inches apart on prepared pans. Bake 11 to 14 minutes until just set. Transfer cookies to racks to cool completely..
.
Make Drizzle.
Combine remaining mint kisses and milk chovolate in a bowl and microwave until just melted, stir smooth.
Drizzle over cookies and allow to set.
.

Ingredients: White Chocolate (sugar, cocoa butter, whole milk powder, soy lecithin - an emulsifier, natural vanilla flavor) Dark Chocolate (sugar, chocolate liquor, cocoa butter, milk fat, soy lecithin - an emulsifier, natural vanilla flavor), Chocolate Cookie (enriched flour. The cookies are soft in the middle with chewy edges and plenty of chocolate chips throughout. The mint flavor in the cookies is noticeable without being overpowering, and the mint makes the cookies a nice seasonal alternative to the usual chocolate. For these chocolate mint cookies, I use Guittard green mint chocolate chips. Several grocery stores carry them, especially during the holiday months.