The moment you think timeless cookies with chocolate couldn’t taste better, Sunny Anderson adds to this yummy caramel sweets of red and green color and for A balanced flavor of a pinch of seasoning for pumpkin pie. According to the author, caramel candies and seasoning can be added to any recipes for chocolate cookies for a pleasant, mint аромата. 
Time: one час. five min Difficulty: easy Quantity: 24pcs. The recipes use volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 0.5 tbsp. (60 g.) Salted butter room temperature
- 2/3 Art. brown sugar
- 0.5 tbsp. granulated sugar
- 1 beaten large egg
- 1.5 tbsp. baking flour
- 0.5 tsp pumpkin pie seasonings
- 0.5 tsp baking powder
- 0.5 tsp baking soda
- 1/3 Art. crushed bittersweet chocolate
- 1/4 Art. (60 gr.) Crushed mint caramel sweets red or green
Recipes with similar ingredients: brown sugar, eggs, flour, seasoning for pumpkin pie, dark chocolate, caramel
Recipe preparation:
- Preheat the oven to 180 ° C.
- Add butter, brown and granulated sugar. Whisk at high speed until until the sugar becomes less noticeable, and the mixture is light and lush, in for 4 minutes
- Scrape the left over from the mixer walls, then add the egg, and beat at low speed until smooth.
- Prepare the dry ingredients. Pour flour into a separate bowl, seasoning for pumpkin pie, baking powder and baking soda. Stir with a spoon or fork.
- Clean the walls of the mixer bowl, and then add half mixture of flour. Beat until smooth at low speed; for this it will take 5-6 rotations of the scapula. Then scrape off the walls again bowls of leftovers, then sprinkle the rest of the flour and whisk still at low speed. Turn off the mixer.
- Add crushed chocolate and caramel candies. Again turn on the mixer and mix at low speed until homogeneous mass; it only takes 3-4 rotations shoulder blades.
- Cover 3 baking sheets with parchment. Form dough balls the size of a golf ball, 1 tbsp. l mixes on each, and lay out on 8 balls on each baking sheet at a distance of 9 cm from each other. Bake until the edges are rosy, the middle will be remain still soft for 13-15 minutes.
- Leave the cookies to cool on baking sheets for 2 minutes. Carefully remove the parchment from the pan without removing the cookies, and place it on a wire rack until it cools completely.
