Chocolate Mint Caramel Chip Cookies

Votes: 1

Time: 1 hour 35 minutes
Complexity: easily
Servings: 24

Nutritional value per serving:

Calories 137, total fat 8 G., saturated fats 5 G., proteins 2 G., carbohydrates 18 G., fiber 1 G., cholesterol 18 mg, sodium 71 mg, sugar 12 G.

Natural cocoa powder and semisweet chocolate chips imbue these cookies with a rich, chocolatey flavor. Crushed mint candies add a pleasant contrast not only to the flavor but also to the texture as they crunch against the soft cookie.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

110 g (8 tbsp) unsalted butter, room temperature
1/3 cup light brown sugar
1/3 cup granulated sugar
1 tsp vanilla extract
1 large egg
1 cup premium flour
1/4 cup cocoa powder
0.5 tsp of soda
0.5 tsp fine salt
3/4 cup dark chocolate chips
15 round red and white mint candies, crushed

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, brown sugar, eggs, chocolate chips (granules), lollipop sticks, vanilla extract, cocoa

Cooking the dish according to the recipe:

Line 2 baking sheets with parchment.
In a large bowl, beat the butter, brown sugar, and granulated sugar with a mixer on medium-high speed until fluffy. Add the vanilla and egg and beat until fully incorporated.

In a medium bowl, combine flour, cocoa powder, baking soda, and salt. Add the flour mixture to the butter mixture and knead until smooth. Fold in the chocolate chips.
Scoop out 1 heaping tablespoon of dough and roll into balls. Place on prepared baking sheets, spacing them about 5 cm apart, and refrigerate for 30 minutes.
Meanwhile, position racks in the upper and lower thirds of the oven and preheat the oven to 350°F (175°C).

When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping directly from the bag will compact the flour, resulting in dry baked goods.
Sprinkle the dough with crushed peppermint candies and press lightly. Bake until the cookies are set and golden brown on the bottom, 12–15 minutes. Let cool on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely.