Choc Mint Cookies Recipes

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MINT CHOCOLATE CHIP COOKIES



Mint Chocolate Chip Cookies image

I am not the greatest mint lover but even I have to admit that the fusion of mint and chocolate will silence the toughest critic. This recipe from "Hershey's Kitchen" will satisfy the strongest chocolate craving while leaving a refreshing aftertaste. (This cookie can be made with any flavour chips and all by itself).

Provided by Sparkle 1874

Categories     Drop Cookies

Time 18m

Yield 60 cookies

Number Of Ingredients 10

1 cup butter, softened
1 cup granulated sugar
3/4 cup packed light brown sugar
2 teaspoons vanilla extract
1/2 teaspoon salt
2 eggs
2 cups all-purpose flour
1/2 cup cocoa
1 teaspoon baking soda
1 2/3 cups mint chocolate chips

Steps:

  • Heat over to 375 degrees F.
  • Beat butter, granulated sugar, brown sugar, vanilla and salt in a large bowl until creamy.
  • Add eggs; beat well.
  • Stir together flour, cocoa and baking soda.
  • Gradually add flour mixture to butter mixture beating until well blended.
  • Add chocolate chips to batter.
  • Drop by rounded teaspoons onto an ungreased cookie sheet.
  • Bake 8 to 10 minutes or until set. Cool slightly; remove from cookie sheet to wire rack.
  • Cool completely.

DOUBLE CHOCOLATE MINT COOKIES



Double Chocolate Mint Cookies image

This is a simple cookie that my family loves.

Provided by Paula Jo

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 33m

Yield 96

Number Of Ingredients 10

2 ½ cups butter, softened
4 cups white sugar
4 eggs
1 teaspoon vanilla extract
1 teaspoon peppermint extract
4 cups all-purpose flour
1 ½ cups unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt
2 cups semisweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Cream together, butter, sugar and eggs. Mix in remaining ingredients. Blend well.
  • Drop by teaspoonful onto a cookie sheet. Bake at 350 degrees F (175 degrees C) for 8-9 minutes. Cookies will be soft. Cool about 1 minute on cookie sheet then remove to a wire rack to cool completely.
  • Recipe Variation: For a different flavor, omit peppermint extract and use a total of 2 teaspoons of vanilla. Also substitute peanut butter flavored chips for the chocolate chips.

Nutrition Facts : Calories 116.6 calories, Carbohydrate 15.3 g, Cholesterol 20.5 mg, Fat 6.3 g, Fiber 0.8 g, Protein 1.3 g, SaturatedFat 3.8 g, Sodium 88.2 mg, Sugar 10.3 g

CHOCOLATE MINT COOKIES I



Chocolate Mint Cookies I image

This is a melt in your mouth chocolate cookie that has a chocolate mint frosting. It's delicious and it's easy!

Provided by Susan Black

Categories     Desserts     Cookies     Chocolate Cookie Recipes

Yield 18

Number Of Ingredients 9

¾ cup butter
1 ½ cups packed brown sugar
2 tablespoons water
2 cups semisweet chocolate chips
2 eggs
2 ½ cups all-purpose flour
1 ¼ teaspoons baking soda
½ teaspoon salt
36 chocolate mint wafer candies

Steps:

  • In a large pan over low heat, cook butter, sugar and water until butter is melted. Add chocolate chips and stir until partially melted. Remove from heat and continue to stir until chocolate is completely melted. Pour into a large bowl and let stand 10 minutes to cool off slightly.
  • At high speed, beat in eggs, one at a time into chocolate mixture. Reduce speed to low and add dry ingredients, beating until blended. Chill dough about 1 hour.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Roll dough into balls and place on ungreased cookie sheet about 2 inches apart. Bake 8-10 minutes. While cookies are baking unwrap mints and divide each in half. When cookies are brought out of the oven, put 1/2 mint on top of each cookie. Let the mint sit for up to 5 minutes until melted, then spread the mint on top of the cookie. Eat and enjoy!

Nutrition Facts : Calories 364.3 calories, Carbohydrate 55.6 g, Cholesterol 41 mg, Fat 15.9 g, Fiber 2 g, Protein 3.7 g, SaturatedFat 9.7 g, Sodium 222 mg, Sugar 39 g

CHOCOLATE MINT COOKIES



Chocolate Mint Cookies image

Of all my cookie recipes, these are my family's favorites. When they're given a choice between them and store-bought mint cookies, these win hands down.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield about 9 dozen.

Number Of Ingredients 9

3/4 cup butter
1-1/2 cups packed dark brown sugar
2 tablespoons water
2 cups semisweet chocolate chips
2 large eggs, room temperature
2-1/2 cups all-purpose flour
1-1/4 teaspoons baking soda
1/2 teaspoon salt
2 packages (4.67 ounces each) mint Andes candies, halved

Steps:

  • In a small heavy saucepan, combine the butter, brown sugar and water; cook over low heat until butter is melted. Remove from the heat; stir in chips until melted. , Transfer to a large bowl; cool for 10 minutes. Add eggs, one at a time, beating well after each addition. Combine flour, baking soda and salt; gradually add to the chocolate mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle. , Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until surface cracks. Remove to wire racks. Immediately place half of a mint candy on each cookie. Let stand until candy begins to melt; spread with a knife.

Nutrition Facts : Calories 108 calories, Fat 5g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 82mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 1g fiber), Protein 1g protein.

CHOCOLATE MINT SANDWICH COOKIES



Chocolate Mint Sandwich Cookies image

Provided by Molly Yeh

Categories     dessert

Time 3h45m

Yield 9 servings

Number Of Ingredients 16

1 stick (8 tablespoons) unsalted butter, softened
1/2 cup granulated sugar
1/3 cup light brown sugar
1/4 teaspoon kosher salt
2 large eggs plus 1 large egg yolk
1/2 teaspoon pure vanilla extract
2 cups all-purpose flour
1/2 cup cocoa powder, plus more for dusting
2 sticks (16 tablespoons) unsalted butter, cut into pieces
1/4 cup fresh mint leaves (about 20)
2 cups confectioners' sugar
2 tablespoons heavy cream
Pinch kosher salt
A few drops green food coloring
12 ounces semisweet chocolate, finely chopped
1 tablespoon vegetable oil

Steps:

  • For the cookies: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
  • Beat the butter, granulated sugar, brown sugar and salt in a stand mixer on medium speed until light and fluffy, about 2 minutes. Add the eggs 1 at a time, beating well in between each addition. Add the yolk and vanilla and beat until combined. Reduce the speed to low. Stir together the flour and cocoa powder in a small bowl, then add it to the dough in two batches, mixing well in between each.
  • Remove the dough from the bowl and place on a piece of plastic wrap (the dough will feel a bit wet but will come together once chilled). Form the dough into a disc and wrap tightly. Refrigerate until chilled, about 1 hour.
  • Place some cocoa powder in a small bowl. Scoop a 2-tablespoon piece of dough and roll into a ball. Dip the bottom of a flat-bottomed jar or glass in the cocoa powder and press the cookie out into a flat 3-inch disc. Place on the prepared baking sheet and repeat with the remaining dough. Bake the cookies until set and just starting to turn darker brown on the bottom, 9 to 11 minutes. Remove from the oven and let sit for 2 minutes, then transfer to a wire rack to cool completely, about 1 hour.
  • Meanwhile, make the buttercream: Melt the butter with the mint in a small saucepan over medium-low heat. Reduce the heat to low and continue to cook the butter, gently mashing the mint, until the butter starts to take on the flavor of the mint, about 15 minutes. Strain the butter into a small bowl and immediately place it in the fridge to solidify, about 30 minutes.
  • Scrape the butter into the bowl of a stand mixer and beat on medium-high speed until it is light and fluffy, about 5 minutes. Reduce the speed to low and beat in the confectioners' sugar in batches. Beat in the heavy cream, salt and food coloring. Transfer to a piping bag fitted with a round tip.
  • Build the cookies: Pipe buttercream on the bottoms of 9 cookies to cover in an even layer. Top each with another cookie, then chill until the buttercream is hardened, about 30 minutes.
  • Meanwhile, line a plate with parchment paper. Melt the chocolate and vegetable oil together in a small saucepan over medium heat until smooth. Working with one cookie at a time, gently place in the chocolate and spoon more chocolate over the top until completely coated. Use a slotted spatula or spoon to remove the cookie from the chocolate and place on the lined plate. Repeat with the remaining cookies. Refrigerate until the chocolate is hardened, about 10 minutes.

CHOC MINT COOKIES



Choc Mint Cookies image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 2h

Yield 14 cookies

Number Of Ingredients 14

2 1/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon kosher salt
1 cup (2 sticks) unsalted butter, softened
1 cup packed brown sugar
1/2 teaspoon peppermint extract
1 large egg
12 chocolate mint thins, such as Andes, very finely chopped
1/4 cup all-purpose flour
2 teaspoons unsweetened cocoa powder
1 pound powdered sugar, sifted, plus more if needed
3 tablespoons whole milk
1 large egg white

Steps:

  • For the cookies: Combine the flour, cocoa powder, baking powder and salt in a bowl. Whisk together and set aside.
  • In the bowl of an electric mixer, cream the butter and brown sugar until fluffy. Add the peppermint extract and egg and beat until combined. Add the flour/cocoa mixture in 2 or 3 batches, mixing well after each addition. Stir in the chopped mints. Place the dough into a large ziptop bag and flatten slightly with your hand. Seal the bag and refrigerate for 30 minutes.
  • Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
  • Remove the dough from the refrigerator and let it rest in the bag at room temperature for 5 to 10 minutes.
  • For rolling: Mix the flour and cocoa powder in a bowl, then tip it out onto the counter. Remove the dough from the bag and put it on the flour/cocoa mixture. Roll out the dough to a thickness of 1/3 inch. Cut with fun-shaped cookie cutters and transfer to the prepared baking sheet. You'll need to consolidate and re-roll the dough as you go.
  • Bake until set, about 12 minutes. Allow to cool completely on a wire rack set over a baking sheet.
  • For the royal icing: Beat the powdered sugar, milk and egg white with a mixer in a large bowl until thick and glossy. Add more powdered sugar if the icing seems too thin (the size of the egg can affect consistency). Just play with it until it's right. The icing should be stiff enough to "stand still" when piped and not run.
  • To decorate: Transfer the royal icing to a piping bag and swirl the icing onto the cookies to decorate them. Let set for 10 to 15 minutes.

CONTEST-WINNING CHOCOLATE MINT COOKIES



Contest-Winning Chocolate Mint Cookies image

My dad sandwiches mint patties between two tender chocolate cookies to create these chewy treats. The blend of chocolate and mint is a big hit at our house. Best of all, these cookies are easy and fun to make. -Christina Burbage, Spartanburg, South Carolina

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 32 sandwich cookies.

Number Of Ingredients 9

1-1/4 cups butter, softened
2 cups sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
2 cups all-purpose flour
3/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
32 chocolate-covered thin mints

Steps:

  • Preheat oven to 350°. In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to the creamed mixture, beating until well combined. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 8-9 minutes or until puffy and tops are cracked. Invert half of the cookies onto wire racks. Immediately place a mint patty on each, then top with remaining cookies. Press lightly to seal. Cool completely.

Nutrition Facts : Calories 179 calories, Fat 8g fat (5g saturated fat), Cholesterol 32mg cholesterol, Sodium 154mg sodium, Carbohydrate 25g carbohydrate (18g sugars, Fiber 1g fiber), Protein 2g protein.

CHOCOLATE MINT COOKIES



Chocolate Mint Cookies image

Provided by Annie Denn

Categories     Cookies     Chocolate     Dessert     Bake     Kid-Friendly     Mint     Bon Appétit     California     Small Plates

Yield Makes 21 cookies

Number Of Ingredients 7

2 1/2 cups semisweet chocolate chips
6 tablespoons all purpose flour
1/2 teaspoon baking powder
3/4 cup sugar
2 large eggs
2 tablespoons dark corn syrup
1/2 teaspoon peppermint extract

Steps:

  • Preheat oven to 350°F. Line 3 large baking sheets with foil; butter foil. Place 1 1/4 cups chocolate chips in medium glass bowl. Microwave on medium-high until melted, stirring every 30 seconds, about 2 minutes. Cool 15 minutes.
  • Mix flour and baking powder in small bowl. Using electric mixer, beat sugar, eggs, corn syrup and extract in medium bowl until thick, about 3 minutes. Gradually beat in melted chocolate, then dry ingredients. Mix in remaining chocolate chips; freeze 10 minutes.
  • Drop 7 heaping tablespoons batter on each prepared baking sheet, spacing 3 inches apart (cookies will spread). Bake until cookies are cracked on top and softly set, about 15 minutes. Cool cookies on baking sheets 5 minutes. Using metal spatula, transfer cookies to racks and cool completely.

HIDDEN CHOCOLATE MINT COOKIES



Hidden Chocolate Mint Cookies image

These cookies contain a surprise of a chocolate mint inside. Fun to make and eat. A wonderful after-dinner cookie.

Provided by Trisha W

Categories     Dessert

Time 33m

Yield 24 serving(s)

Number Of Ingredients 12

1/4 cup shortening
1/4 cup butter or 1/4 cup margarine
1/2 cup granulated sugar
1/4 cup brown sugar (packed)
1 egg
1 tablespoon water
1/2 teaspoon vanilla
1 1/2 cups flour
2 tablespoons flour
1/2 teaspoon baking soda
1/4 teaspoon salt
2 dozen chocolate-covered mint candies (I use Andes creme de menthe thins)

Steps:

  • Mix the shortening, sugars and egg.
  • Stir in water and vanilla.
  • Stir together the dry ingredients then mix into the batter.
  • Chill the dough.
  • Enclose each wafer into about 1 tablespoon of dough.
  • Place each on a greased baking sheet and bake in a 400 degree oven for 8-10 minutes, or until no imprint remains when touched lightly.

Nutrition Facts : Calories 94.7, Fat 4.3, SaturatedFat 1.8, Cholesterol 13.9, Sodium 68.1, Carbohydrate 12.9, Fiber 0.2, Sugar 6.4, Protein 1.2

CHOCOLATE MINT COOKIES



Chocolate Mint Cookies image

Categories     Cookies     Mixer     Chocolate     Dessert     Bake     Christmas     Kid-Friendly     Mint     Winter     Shower     Edible Gift     Party     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes about 3 1/2 dozen

Number Of Ingredients 9

1 1/2 cups all purpose flour
3/4 cup unsweetened cocoa powder (preferably Dutch-process)
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3/4 teaspoon peppermint extract
1/2 teaspoon vanilla extract
1 cup sugar
1 large egg
6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped

Steps:

  • Whisk flour, cocoa powder, and salt in medium bowl to blend. Using electric mixer, beat butter in large bowl until smooth. Beat in peppermint extract and vanilla extract. Beat in sugar in 3 additions. Add egg and beat until blended. Add dry ingredients and beat just until blended (dough will be sticky).
  • Divide dough between 2 sheets of plastic wrap. Using plastic wrap as aid, form dough on each into 2-inch-diameter log. Wrap with plastic and refrigerate dough until well chilled, at least 2 hours. (Dough can be prepared 1 day ahead. Keep refrigerated.)
  • Position 1 rack in center and 1 rack in top third of oven; preheat to 350°F. Line 2 baking sheets with parchment paper. Unwrap cookie dough logs; roll briefly on work surface to form smooth round logs. Cut logs crosswise into 1/4-inch-thick rounds. Place rounds on prepared baking sheets, spacing 1 inch apart. Bake cookies until tops and edges are dry to touch, about 15 minutes. Transfer baking sheets with cookies to racks; cool completely. Stir chocolate in top of double boiler set over simmering water until melted and smooth. Remove from over water. Cool melted chocolate until slightly thickened but still pourable, about 10 minutes. Dip fork into melted chocolate, then wave fork back and forth over cookies, drizzling melted chocolate thickly over cookies in zigzag pattern. Refrigerate cookies on baking sheets until chocolate is set, about 10 minutes. (Cookies can be made 1 week ahead. Refrigerate in airtight container between sheets of parchment paper or waxed paper.)

MINT CHOCOLATE CHIP COOKIES



Mint chocolate chip cookies image

Enjoy these cookies during the Christmas season, and share with loved ones. They're made with little pieces of peppermint candy canes for an extra-festive flourish

Provided by Liberty Mendez

Categories     Afternoon tea, Dessert

Time 29m

Number Of Ingredients 10

125g salted butter
125g light brown soft sugar
100g caster sugar
1 large egg
225g plain flour
½ tsp baking powder
2 drops peppermint extract
100g dark chocolate chips
100g dark chocolate, roughly chopped
3 peppermint candy canes, finely chopped or crushed

Steps:

  • Melt the butter in a pan, leave to cool for a few minutes, then pour into a large bowl. Whisk in both sugars and the egg until combined.
  • Use a wooden spoon to mix in the flour and baking powder until the mixture comes together into a dough. Beat in the peppermint extract, then fold in the chocolate chips. Wrap well and chill for 1 hr.
  • Heat the oven to 180C/160C fan/gas 4. Divide the cookie dough into 16 pieces (about 45g each), and roll each piece into a ball using your hands. Arrange the dough balls on two baking trays lined with baking parchment, well spaced apart, and press them down slightly. Bake for 10 mins, then remove the trays from the oven and tap sharply on a work surface to flatten the cookies. Return to the oven and repeat this after 2 mins, then again after another 2 mins (they should bake for 14 mins in total). Leave to cool completely on the trays.
  • Melt the chopped chocolate in a heatproof bowl over a pan of simmering water, or in 15-second bursts in the microwave, stirring between each burst. Line a baking tray with baking parchment. Dip one half of each cookie into the melted chocolate, place on the lined tray and sprinkle with candy cane pieces. Transfer the tray to the fridge and chill for 30 mins to set.

Nutrition Facts : Calories 252 calories, Fat 12 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 19 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium

MINT CHOCOLATE CHIP COOKIES



Mint Chocolate Chip Cookies image

Calling all mint chocolate lovers! These amazing and easy mint chocolate chip cookies are a favorite for any time of the year, but because of their bright green color they are especially perfect to bake for Christmas, St. Patrick's day, or another green-themed event! Keep things simple by mixing up the cookie dough from a bag of classic Betty Crocker™ sugar cookie mix before adding in the chocolate and mint. Remember to pick up green food coloring along with your creme de menthe baking chips and mint extract to transform this classic sugar dough into delightfully festive and deliciously minty cookies. Keep this recipe on hand for the next time you are baking a treat to celebrate one of your favorite holidays or for those times when you are just in the mood for a deliciously decadent mint chocolate chip dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 40m

Yield 36

Number Of Ingredients 7

1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1/2 cup butter or margarine, softened
1/4 to 1/2 teaspoon mint extract
6 to 8 drops green food color
1 egg
1 cup creme de menthe baking chips
1 cup semisweet chocolate chunks

Steps:

  • Heat oven to 350°F. In large bowl, stir cookie mix, butter, extract, food color and egg until soft dough forms. Stir in creme de menthe baking chips and chocolate chunks.
  • Using small cookie scoop or teaspoon, drop dough 2 inches apart on ungreased cookie sheet.
  • Bake 8 to 10 minutes or until set. Cool 3 minutes; remove from cookie sheet to wire rack. Serve warm or cool completely. Store tightly covered at room temperature.

Nutrition Facts : Calories 140, Carbohydrate 17 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 4 1/2 g, ServingSize 1 Cookie, Sodium 75 mg, Sugar 13 g, TransFat 1/2 g

CHOCOLAT-MINT COOKIES



Chocolat-Mint Cookies image

Crushed peppermint candies and a chocolate drizzle on the top add the "wow" to delicious frosted chocolate cookies.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h45m

Yield 36

Number Of Ingredients 15

1 cup granulated sugar
1/2 cup butter or margarine, softened
1 teaspoon vanilla
1 egg
2 oz unsweetened baking chocolate, melted, cooled
1 cup Gold Medal™ all-purpose flour
1/2 teaspoon salt
2 1/2 cups powdered sugar
1/4 cup butter or margarine, softened
3 tablespoons milk
1/2 teaspoon peppermint extract
1/4 cup butter or margarine
2 tablespoons corn syrup
1 cup semisweet chocolate chips (6 oz)
Crushed round hard peppermint candies, if desired

Steps:

  • Heat oven to 375°F. In large bowl, beat granulated sugar, 1/2 cup butter, the vanilla, egg and unsweetened chocolate with electric mixer on medium speed, or mix with spoon. Stir in flour and salt.
  • Onto ungreased cookie sheet, drop dough by rounded teaspoonfuls about 2 inches apart. Press each with greased bottom of drinking glass dipped into sugar until about 1/4 inch thick.
  • Bake about 8 minutes or until set. Cool 1 to 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
  • In medium bowl, mix all frosting ingredients until smooth and spreadable. Spread frosting over each cookie to within 1/4 inch of edge.
  • In 1-quart saucepan, melt 1/4 cup butter, the corn syrup and chocolate chips over low heat, stirring constantly, until smooth. Spoon or drizzle mixture over each cookie; sprinkle with crushed candies.

Nutrition Facts : Calories 160, Carbohydrate 21 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 4 1/2 g, ServingSize 1 Cookie, Sodium 75 mg, Sugar 17 g, TransFat 0 g

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CHOCOLATE MINT COOKIES RECIPE | BON APPéTIT
2001-12-31 Position 1 rack in center and 1 rack in top third of oven; preheat to 350°F. Line 2 baking sheets with parchment paper. Unwrap cookie dough logs; roll briefly on work surface to form smooth round ...
From bonappetit.com


CHOCOLATE-MINT COOKIES RECIPE - GRACE PARISI | FOOD & WINE
1 1/2 sticks unsalted butter, softened. 1 cup sugar. 2 ounces unsweetened chocolate, melted and cooled. 1 large egg, lightly beaten. 1 teaspoon pure vanilla extract. filling and glaze. 1 stick ...
From foodandwine.com


CHOCOLATE MINT COOKIES - EASY BUDGET RECIPES
2021-11-17 First, beat together the butter and sugars. Add in the eggs, milk, and vanilla and mix until just combined. In a separate bowl whisk together the dry ingredients. Add the dry ingredients to the butter mixture and pulse on the lowest setting until combined. Next, chill the dough in the fridge for one hour.
From easybudgetrecipes.com


MINT CHOCOLATE CHIP COOKIES - FAMILY COOKIE RECIPES
2022-03-28 Begin by creaming together the sugar and butter, in a large bowl, until nice and fluffy. Then, add in the egg, sour cream and dry pudding mix, stir well to combine. Next, in a separate small bowl, combine the flour, salt and baking soda.
From familycookierecipes.com


MINT CHOCOLATE CHIP COOKIES - BAKE.EAT.REPEAT.
2021-11-14 Instructions. In a large bowl or the bowl of a stand mixer, cream the butter, sugar, and brown sugar together until light and fluffy. Add the egg, peppermint extract, and food colouring (if using), and cream until smooth. Add the flour, salt, baking powder, and baking soda, and mix until well combined.
From bake-eat-repeat.com


MINT CHOCOLATE CHIP COOKIES - BUTTER WITH A SIDE OF BREAD
2022-03-11 Cookie dough. Begin by creaming together the sugar and butter, in a large bowl, until nice and fluffy. Then, add in the egg, sour cream and dry pudding mix, stir well to combine. Next, in a separate small bowl, combine the flour, salt and baking soda.
From butterwithasideofbread.com


FUDGY MINT CHOCOLATE NO-BAKE COOKIES - THE RECIPE REBEL
2017-12-07 Line 2 cookie sheets with wax paper. In a large pot, combine butter, sugar, cocoa and milk. Bring to a boil over medium-high heat, stirring frequently, and boil 1-2 minutes. Stir in vanilla and salt. Add oats and coconut and stir to combine. Drop into 24 spoonfuls onto wax paper. Refrigerate until set.
From thereciperebel.com


CHOCOLATE MINT COOKIES - I HEART EATING - I HEART RECIPES
2019-12-16 How To Make Chocolate Mint Cookies. In a large heavy saucepan, melt the butter. Remove from heat and stir in brown sugar. Let it stand 5 minutes. Add the eggs and stir in. Stir in extracts until combined. Add dry ingredients and stir in just until combined. Stir in chocolate chips just until incorporated. Cover and chill for at least 30 minutes.
From ihearteating.com


CHOCOLATE MINT COOKIES RECIPE - AMANDA'S COOKIN'
2019-12-03 First, start by preheating your oven to 350 degrees F. Next, line two insulated baking sheets with parchment paper or silicone baking mats. Whisk flour, cocoa powder, and salt in medium bowl to blend and set aside. Using an electric mixer, beat butter in …
From amandascookin.com


MOCHA MINT CHOCOLATE CHUNK COOKIES - SALLY'S BAKING ADDICTION
2013-08-29 Instructions. Whisk the flour, baking soda, cornstarch, salt, cocoa powder, and instant coffee together in a large bowl. Set aside. In a medium bowl, whisk the melted butter, brown sugar, and white sugar together until no brown sugar …
From sallysbakingaddiction.com


CHOCOLATE MINT COOKIE RECIPE - EVERYDAY EILEEN
2022-03-14 Instructions. In a large mixing bowl, using an electric hand mixer with the beaters attached, cream together unsalted butter and sugar in a medium bowl. To the butter/sugar mixture, add egg and peppermint extract, mix well. Add in all-purpose flour, unsweetened cocoa powder, and baking soda, combine until a soft dough forms.
From everydayeileen.com


MINT CHOCOLATE CHIP COOKIES | THE RECIPE CRITIC
2015-12-16 Instructions. Preheat the oven to 350 degrees F. In a large bowl cream together the butter and both sugars until light and fluffy. Beat in the egg and peppermint extract. Add food coloring if desired. Add in the cocoa powder, baking soda, and salt. Mix. Add in the flour and stir until just combined.
From therecipecritic.com


CHOCOLATE MINT COOKIES (CREME DE MENTHE THUMBPRINT COOKIES …
2018-12-14 For the Cookies: In a medium bowl, whisk together flour, cocoa and salt. In a mixing bowl, beat butter and sugar at medium-high speed until lighter in color and fluffy, about 2 minutes. Add egg yolk, milk and vanilla and continue beating at medium-high speed until fully incorporated.
From thecookierookie.com


CHOCOLATE MINT CHIP COOKIES - TWO PEAS & THEIR POD
Instructions. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or Silpat baking mat or parchment paper. Set aside. In a medium bowl, whisk together flour, baking soda, salt, and cocoa. Set aside. With a mixer, cream butter and sugars together until smooth. Add in eggs, one at a time.
From twopeasandtheirpod.com


CHOCOLATE CHIP MINT COOKIE RECIPE » HOMEMADE HEATHER
2022-03-04 7. Bake for 10-12 minutes at 350 degrees f, or until the top of the cookie is set. 8. Allow to cool on the baking sheet for five minutes then transfer the baked cookies to a wire rack to cool completely. 9. In a medium bowl combine frosting, a few drops of green food coloring and mint extract. Mix to combine. 10.
From homemadeheather.com


CHOCOLATE MINT COOKIES - THE GIRL WHO ATE EVERYTHING
2016-02-17 Pour into a large bowl and let stand 10 minutes to cool off slightly. At high speed, beat in eggs, one at a time into chocolate mixture. Reduce speed to low and add dry ingredients, beating until blended. Chill dough about 1 hour. Preheat oven to 350 degrees F (175 degrees C).
From the-girl-who-ate-everything.com


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