Mintywiches
Yield
servingsPrep
30 minCook
10 minReady
9 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅔ | cup |
butter
softened |
|
| ½ | cup |
sugar
granulated |
|
| 1 | each |
eggs
|
|
| 6 | ounces |
chocolate chips
|
|
| ¼ | cup |
light corn syrup
|
|
| 1 ¾ | cups |
all-purpose flour
sifted twice |
|
| ¼ | teaspoon |
salt
|
|
| 2 | teaspoons |
baking soda
|
|
| 1 | x |
sugar
granulated |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 158 | ml |
butter
softened |
|
| 118 | ml |
sugar
granulated |
|
| 1 | each |
eggs
|
|
| 173.4 | ml/g |
chocolate chips
|
|
| 59 | ml |
light corn syrup
|
|
| 414 | ml |
all-purpose flour
sifted twice |
|
| 1.3 | ml |
salt
|
|
| 1E+1 | ml |
baking soda
|
|
| 1 | x |
sugar
granulated |
*
|
Directions
Combine butter, sugar, and egg in large mixing bowl and beat until light and creamy.
Blend in melted chocolate and syrup.
Sift together flour, soda, and salt.
Stir into chocolate mixture.
Chill overnight.
Dough will be quite firm.
Using a round ¼ teaspoon of dough, shape into a ball and roll in granulated sugar.
Repeat for all dough and place cookies on ungreased cookie sheets.
Bake at 325℉ (160℃) for 8 to 10 min.
Remove each batch from oven and let stand just a few seconds.
Do not cool.
Turn half of each batch upside down and top each cookie with a mint half.
Top them with second cookie (making a cookie sandwich from the two wafers and Andes candy).
Place Mintywiches on racks so that the filling will harden - twist slightly so that you lose the inchsquareness inch of the mint.
Hint: This dough becomes sticky and hard to manage at room temperature.
Return to the refrigerator between batches.
