Mint caramel brittle

0 min
hard
10 ingredients

Mint caramel brittle

Peppermint Candy Crunch Cookies are a delicious recipe that combines the smoothness of caramel with the fresh flavor of peppermint in the form of crunchy and tempting cookies. Although their exact origin is difficult to pinpoint, this combination is popular in countries with Christmas traditions where peppermint candy canes are a festive symbol. In Latin America, this recipe can be found with variations that include names such as "peppermint and caramel cookies" or simply "peppermint candy cane cookies," adapting to local ingredients and tastes. Their popularity grows especially during winter and celebrations, being a sweet and refreshing option that combines a crunchy texture with aromatic notes of peppermint.

In different Latin American countries, sweets with peppermint flavors are often included in desserts and cookies, although the focus on crushed candies is more common in countries with American or European influence. This recipe reflects a fusion that celebrates both the texture and the balance of flavors between sweet and refreshing, making it a perfect dessert to share with family or friends during the holidays.

How to Make Peppermint Candy Crunch Cookies

In a mixing bowl, beat the butter and honey until fluffy.

Add the melted chocolate.

Mix well.

Incorporate the egg and milk.

Sift together the flour, baking powder, baking soda, and salt.

Add to the creamy mixture and mix well.

Refrigerate the dough for at least 30 minutes.

Place teaspoonfuls of dough on a greased cookie sheet, leaving about 5 cm of space between them.

Press each cookie with the bottom of a glass dusted with flour to flatten.

Sprinkle each cookie with crushed peppermint candy canes.

Bake at 175 degrees Celsius for 8 to 10 minutes until done.

Let cool slightly before removing from the tray.

Let cool on a wire rack.

Microwave: follow the recipe instructions.

Place teaspoonfuls of dough on wax paper or a microwave-safe tray.

Cook on high: 6 cookies - cook for 1 minute and 15 seconds.

12 cookies - cook for 2 to 2 and a half minutes.

Let the cookies cool slightly before removing.

Crujientes de caramelo de menta

Ingredients (10)

  • Butter
  • Honey
  • Semi-sweet chocolate chips
  • Egg
  • Milk
  • Flour
  • Baking powder
  • Baking soda
  • Salt
  • Peppermint candy caramel

Instructions (23 steps)

  1. 1 In a mixing bowl
  2. 2 beat the butter and honey until fluffy
  3. 3 Add the melted chocolate
  4. 4 Mix well
  5. 5 Incorporate the egg and milk
  6. 6 Sift together the flour
  7. 7 baking powder
  8. 8 baking soda
  9. 9 and salt
  10. 10 Add to the creamy mixture and mix well
  11. 11 Refrigerate the dough for at least 30 minutes
  12. 12 Place teaspoons of dough on a greased cookie tray
  13. 13 leaving about 5 cm of space between them
  14. 14 Press each cookie with the bottom of a glass dusted with flour to flatten
  15. 15 Sprinkle each cookie with crushed peppermint candy canes
  16. 16 Bake at 175 degrees Celsius for 8 to 10 minutes until done
  17. 17 Let cool slightly before removing from the tray
  18. 18 Let cool on a wire rack
  19. 19 Microwave: follow the recipe instructions
  20. 20 Place teaspoons of dough on wax paper or a microwave-safe tray
  21. 21 Cook on high: 6 cookies - cook for 1 minute and 15 seconds
  22. 22 12 cookies - cook for 2 to 2 and a half minutes
  23. 23 Let the cookies cool slightly before removing