Choco Mint Pillows Recipes

CHOC MINT COOKIES

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.

CHOCOLATE MINT CRINKLE COOKIES

Steps:

• Combine the granulated sugar, eggs, melted chocolate, shortening, baking powder, and peppermint extract in a large bowl. Beat with an electric mixer on medium speed until combined, scraping sides of bowl occasionally. Gradually beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.
• Cover and chill for 2 to 24 hours or until dough is easy to handle.
• Preheat oven to 375 degrees F. Line cookie sheets with Reynolds® Parchment Paper; set aside. Shape dough into 1-inch balls. Roll balls in powdered sugar and place 2 inches apart on prepared cookie sheets.
• Bake about 9 minutes or until edges are just set. Transfer the cookies on the parchment paper to a wire rack; cool completely.

CHOCOLATE MINT DREAMS

Steps:

• Preheat oven to 375°. Cream together butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in cooled chocolate and extract. Gradually beat in flour. Stir in chocolate chips. (Dough will be soft.), Drop dough by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until firm, 5-7 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely., For icing, mix butter, confectioners' sugar, extract and enough milk to achieve desired consistency. If desired, tint green with food coloring. Spoon icing onto cookies., In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over tops.

CHOCOLATE MINT BITES

Steps:

• Heat the cream in a medium saucepot over low heat. Smack the mint between your hands to help release the oils; add the mint to the cream. Bring to a simmer, then remove from the heat, cover and let steep for 30 minutes.
• Heat the cream back to a simmer. Place the bittersweet and semisweet chocolate chips in a large bowl and strain the hot mint cream over the chocolate. Let sit for 2 minutes to let the chocolate melt. Add the salt and whisk until the chocolate is completely melted and blended into the cream. Pour into a baking dish. Cover and refrigerate until chilled and set, 2 hours.
• Using a small round scoop, melon baller or tablespoon measure, scoop out tablespoon-size balls of the chilled chocolate and place on a baking sheet. You'll need some rubber gloves for the next part. Roll each ball in your hands so that it is uniform and smooth, then place back on the baking sheet.
• Place the crushed cookies, chopped nuts and chopped semisweet chocolate in 3 separate dishes. Roll each chocolate ball in one of the coatings, making sure it is completely covered. Place on a baking sheet, cover and refrigerate for at least 30 minutes. Remove from the refrigerator about 20 minutes before serving.

ANDES MINT PILLOW COOKIES RECIPE - (4.4/5)

Steps:

• Preheat oven to 400° F. In a large mixing bowl, combine sugar, butter, egg and vanilla. Beat with electric mixer at medium speed until light and fluffy. Add flour, baking powder and salt. Beat at low speed until soft dough forms. Divide dough in half. On well-floured surface, roll half of the dough into a 14 x 9-inch rectangle. Arrange mints evenly on dough, forming 7 rows of 7. Between 2 sheets of wax paper, roll remaining dough into a second 14 x 9-inch rectangle. Remove top sheet of wax paper and discard. Carefully turn second rectangle over mint-topped dough, matching edges. Remove remaining wax paper. Using a pizza cutter or scalloped-edge pastry wheel, cut dough evenly between mints. Gently press edges of pillows to seal. Place pillows 2 inches apart on ungreased cookie sheets. Bake at 400° degrees for 7 to 10 minutes, or until edges are light brown. Cool completely before storing.

MINT CHOCOLATE CHIP PILLOWS

Steps:

• Preheat oven to 300 degrees. Cover baking sheet with Silpat or nonstick silicone pad.
• Beat the egg whites and cream of tartar together on high speed until soft peaks form. Add the sugar in 1/8 cup at a time, then vanilla extract. Make sure after eat addition you achieve stiff peaks and all the sugar is incorporated and the mixture glossy.
• Sift the cocoa powder into the egg white mixture, and fold until combined. Fold in chips.
• Drop the mixture onto the cookie sheet by tablespoon, which should make approximately 30 cookies.
• Bake 35-45 minutes or until just look dry. Cool slightly and then remove to a wire rack and cool 20 minutes.
• Store in airtight container at room temperature for up to a week.

CHOCO MINT PILLOWS

Steps:

• Heat oven to 400 degrees.
• In large mixing bowl, combine sugar, butter, egg and vanilla. Beat at medium speed of electric mixer until light and fluffy.
• Add flour, baking powder and salt. Beat at low speed until soft dough forms.
• Divide dough in half.
• On well floured surface, roll half of dough into 13 x 9 rectangle.
• Arrange mints evenly on dough, forming 7 rows of 7 mints.
• Between 2 sheets of wax paper, roll remaining dough into 13 x 9 rectangle.
• Discard top sheet of wax paper.
• Carefully turn second rectangle over mint-topped dough, matching edges.
• Using scalloped pastry wheel, cut dough evenly between the mints.
• Gently press edges of pillows to seal.
• Place pillows 2 inches apart on ungreased cookie sheet.
• Bake for 9 to 12 minutes or until edges are light golden brown.
• Cool completely before storing.