MINT CHOCOLATE CHIP COOKIES
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
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.
CHOCOLATE MINT COOKIES I
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
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
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
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.
CRISPY CHOCOLATE-MINT COOKIES
Provided by Valerie Bertinelli
Categories dessert
Time 1h45m
Yield about 45 cookies
Number Of Ingredients 9
Steps:
- Position oven racks in the upper and lower thirds of the oven; preheat the oven to 350 degrees F. Line two rimmed baking sheets with parchment paper.
- Whisk the flour, cocoa powder, baking soda and salt together in a medium bowl.
- Beat the butter and sugar together in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the egg, vanilla and peppermint extract if using, and beat until just combined. Add the flour mixture and beat on low speed until combined. Turn the dough out onto a work surface and knead several times with your hands to bring the dough together. Divide the dough in half and wrap each half in plastic wrap. Refrigerate to chill slightly, about 10 minutes (or refrigerate half the dough and freeze the other half for later use).
- Generously dust a work surface with flour. Place one half of the dough on top and dust with more flour. Roll out into a round slightly less than 1/4-inch thick and about 14 inches in diameter, adding a little more flour as necessary to prevent sticking. If the dough cracks, press it back together with your fingers and smooth with the rolling pin. Use a 2 1/2- to 3-inch round cookie cutter to cut out cookies. Transfer the cookies one of the prepared baking sheets, leaving about 1/2 inch between each cookie. Gather the scraps and refrigerate. Repeat with the second half of the dough.
- Bake, rotating the position of the baking sheets halfway through, until slightly puffed and a shade darker on the underside, about 10 minutes. Let cool on the baking sheets for 5 minutes, then transfer to a rack to cool completely (the cookies will crisp as they cool).
- Gather all of the dough scraps together and roll out in the same manner. Cut out cookies and bake. Discard any remaining scraps.
CHOCOLATE MINT SANDWICH COOKIES
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.
CHOCOLATE MINT SANDWICH COOKIES
I got this recipe from my daughter years ago. I've taken these chewy filled cookies and the treasured recipe to many cookie exchanges.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2-1/2 dozen cookies.
Number Of Ingredients 16
Steps:
- In a small saucepan, combine the butter, brown sugar, water and chocolate chips. Cook and stir over low heat until chips are melted. Cool. Beat in eggs and vanilla. Combine the flour, baking soda and salt; gradually add to chocolate mixture. , Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° until firm, 10-12 minutes. Remove to wire racks to cool. , In a large bowl, combine confectioners' sugar, butter, milk, extract, salt and, if desired, food coloring until smooth. Spread on the bottoms of half of the cookies; top with remaining cookies.
Nutrition Facts : Calories 213 calories, Fat 8g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 187mg sodium, Carbohydrate 36g carbohydrate (27g sugars, Fiber 1g fiber), Protein 2g protein.
HIDDEN CHOCOLATE MINT COOKIES
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
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
MINT CHOCOLATE CHIP COOKIES
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
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
DOUBLE CHOCOLATE MINT COOKIES
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
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
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
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.)
CHOCOLAT-MINT COOKIES
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
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
MINT CHOCOLATE COOKIES
Categories Cookies Dessert Bake Christmas Kid-Friendly Winter Family Reunion Poker/Game Night Potluck Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 48
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Using electric mixer, beat butter and sugar in large bowl until well blended. Beat in eggs and peppermint extract. Add flour, cocoa powder, baking soda, baking powder and salt and beat until well blended. Form dough into 1-inch balls. Place 2 inches apart on prepared baking sheets. Flatten balls slightly to 1 1/2-inch rounds.
- Bake cookies until edges begin to firm but center still appears soft, about 13 minutes. Cool on baking sheets 5 minutes. Transfer cookies to racks and cool completely. (Cookies can be prepared up to 5 days ahead. Store in airtight container at room temperature.)
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