After Dinner Mint Biscuits

    Recipe Picture:After Dinner Mint Biscuits
    18

    After Dinner Mint Biscuits

    (756)
    1hour30min


    716 people made this

    I love the way the mints look on the top of these biscuits and they taste is great too. I often serve them with the coffee course of dinner party.

    Ingredients
    Serves: 40 

    • 185g butter
    • 1 1/2 cups (250g) brown sugar
    • 2 tablespoons water
    • 2 cups dark chocolate chips
    • 2 eggs
    • 2 1/2 cups (250g) plain flour
    • 1 1/4 teaspoons bicarbonate of soda
    • 1/2 teaspoon salt
    • 415g after dinner mints

    Directions
    Preparation:20min  ›  Cook:10min  ›  Extra time:1hour chilling  ›  Ready in:1hour30min 

    1. In a saucepan over medium heat cook the sugar, butter and water stirring occasionally until melted. Remove from heat then stir in the chocolate chips until melted and set aside to cool for 10 minutes.
    2. Pour the chocolate mixture into a large bowl and beat in the eggs one at a time. Combine the flour, bicarbonate of soda and salt, stir into the chocolate mixture. Cover and refrigerate dough for at least 1 hour.
    3. Preheat oven to 180 degrees C. Grease baking trays. Roll biscuit dough into walnut sized balls and place 5cm apart onto the prepared baking trays.
    4. Bake for 8 to 10 minutes in the preheated oven being careful not to over bake.
    5. When biscuits come out of the oven press one mint into the top of each biscuit and let sit for 1 minute. When the mint is softened swirl with the back of a spoon or toothpick to make a pattern with the filling. For smaller biscuits break mints in half.
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    Reviews and Ratings
    Global Ratings:
    (756)

    Reviews in English (572)

    by
    387

    These cookies are the best cookies I have baked to date so far. I have baked this cookie three times and there are a couple tricky techniques to make this cookie completely out of this world. First, it really makes a HUGE difference on the amount of grease you spread on the pan. More grease means the sides will bake quicker than the structural integrity of the cookie. I spayed the cookie sheet with Pam and then wiped excess off with a paper towel. This did the trick. Second is the time and placement of the Andes mint chocolate. I admit I did have trouble trying to figure this one out. The solution is you first let the cookie cool about a minute or until the cookie looks pretty deflated. Second, you place the mint on top (logo facing down) and press it into the cookie. Try only on a few until you start to get a hang of it. Then when the sides look shiny, but the middle still have a flat surface. Take a teaspoon and lightly flip the mint. Then drag the mint on the inner rim of the cookie. After the cookies have finished their decorative process. Promptly place them in the refrigerator still on the tray. Placing them on a cooling rack only delays the initial chocolate hardening. Well I hope this review and these key tricks helped. Happy Baking!!  -  05 Jun 2007  (Review from Allrecipes USA and Canada)

    by
    150

    Wonderful! Easy to overcook. Don't cook with your eyes. I could have sworn these were not done by 9 minutes. Consequently, I cooked one batch for 12 minutes and they were hard, not soft like I prefer. I got the hang of it after the first batch. These cookies freeze well. Good for gift giving.  -  02 Dec 2007  (Review from Allrecipes USA and Canada)

    by
    116

    These are great! Pretty easy too. I didn't have regular Andes mints, just Andes mints baking chips, so I mixed them into the dough before baking. I set some aside and sprinkled them on top of the cookies after coming out of the oven, and swirled them around. Used a cookie scoop and my cookies turned out perfect! Crisp around the edges (but not too crisp) and chewy in the center. Will try again with regular Andes mints.  -  02 Mar 2005  (Review from Allrecipes USA and Canada)

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