CHOCOLATE MINT CRINKLE COOKIES
Mint and chocolate meet again in everyone's favorite chocolate cookie.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 2h30m
Yield 80
Number Of Ingredients 9
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.
Nutrition Facts : Calories 56.5 calories, Carbohydrate 8.8 g, Cholesterol 9.3 mg, Fat 2.3 g, Fiber 0.3 g, Protein 0.8 g, SaturatedFat 0.9 g, Sodium 16.1 mg, Sugar 5.9 g
CHOCOLATE MINT CRINKLES
A perfect addition to your holiday cookie exchange spread, our scratch-made crinkles are crowned with peppermint Hershey's Kisses.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h5m
Yield 60
Number Of Ingredients 11
Steps:
- In medium bowl, mix flour, baking cocoa, baking powder and salt; set aside.
- In large bowl, beat granulated sugar, oil and eggs with whisk until well mixed. Beat in vanilla and peppermint extract.
- Stir dry ingredients into wet ingredients just until combined. Cover bowl with plastic wrap, and refrigerate at least 2 hours.
- Heat oven to 350°F. Line cookie sheets with cooking parchment paper. Place powdered sugar in small bowl. Shape dough into tablespoon-size balls; roll in powdered sugar. Place on cookie sheets about 1 1/2 inches apart.
- Bake 10 to 12 minutes, until cookies crackle and dough doesn't look raw. When cookies are done, immediately place a KISSES candy in center of each cookie, and press lightly. Cool on cookie sheet 2 minutes. Remove to cooling rack; cool completely until candy is set.
Nutrition Facts : Calories 100, Carbohydrate 14 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 45 mg, Sugar 10 g, TransFat 0 g
CHOCOLATE-MINT CRACKLES
The tops of these brownie-like cookies look as if they've been shattered. Coat the balls of dough thoroughly in confectioners' sugar before they go in the oven. They'll flatten and "crack" on their own as they bake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 4h
Yield Makes 30
Number Of Ingredients 9
Steps:
- Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring.
- Whisk together flour, baking powder, and cocoa in a small bowl.
- Whisk together granulated sugar, eggs, and melted butter in a medium bowl. Gradually whisk in melted chocolate and mint extract until smooth. Stir in flour mixture. Refrigerate until firm, at least 3 hours.
- Preheat oven to 325 degrees. Roll tablespoons of dough into balls using your palms, then roll in confectioners' sugar to coat. Transfer to parchment-lined baking sheets, spacing each 1 inch apart. Bake until slightly firm in the center, about 15 minutes.
- Let cool slightly on sheets set on wire racks. Transfer cookies to racks, and let cool completely.
MINT CHOCOLATE CUPCAKES
My boyfriend's favorite treat that I make. Deliciously moist cake with a light and fluffy mint buttercream topping. After covering cupcakes with buttercream, decorating with sprinkles or chocolate pieces is recommended.
Provided by xoxoemilyrae
Categories Desserts Cakes Cupcake Recipes Chocolate
Time 1h35m
Yield 12
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with greased liners.
- Combine boiling water and cocoa powder in a small bowl; whisk until smooth. Allow to cool, about 10 minutes.
- Sift flour, baking soda, baking powder, and salt together in a bowl.
- Combine 1/2 cup butter and 1 cup plus 2 tablespoons white sugar in a large bowl; beat together with an electric mixer on medium speed until creamy. Beat in eggs one at a time until smooth. Mix in vanilla extract. Mix in the flour mixture in 3 additions, alternating with the cocoa mixture. Fold peppermint candies into the batter.
- Scoop batter into the muffin tin.
- Bake in the preheated oven until cupcakes are firm to the touch or a toothpick inserted into the center of a cupcake comes out clean, 15 to 18 minutes. Remove cupcakes from the pan and set on a rack to cool, about 30 minutes.
- Combine shortening and 1/2 cup butter in a large bowl. Beat with an electric mixer on medium speed until smooth. Add peppermint extract. Add confectioners' sugar, 1/2 cup at a time, beating thoroughly after each addition. Beat in milk, a tablespoon at a time, until buttercream is desired consistency. Fold in food coloring a little at a time to reach desired shade of green.
- Transfer buttercream to a piping bag fitted with a round or star tip. Frost each cupcake with buttercream.
Nutrition Facts : Calories 487.9 calories, Carbohydrate 64.7 g, Cholesterol 72 mg, Fat 25.5 g, Fiber 1.6 g, Protein 3.5 g, SaturatedFat 12.5 g, Sodium 288.9 mg, Sugar 50.6 g
CHOCOLATE MINT LAYERED TORTE
Steps:
- Heat oven to 350°F. Grease 2 (9-inch) round cake pans. Line each pan with 9-inch round piece waxed paper; grease waxed paper. Set aside.
- Combine all cake ingredients in bowl. Beat at medium speed, scraping bowl often, until smooth.
- Pour batter evenly into prepared pans. Bake 20-25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Remove waxed paper. Cool completely.
- Combine whipping cream and 1 1/2 teaspoons mint flavoring in bowl. Beat at high speed, scraping bowl often, until soft peaks form. Continue beating, gradually adding 2 tablespoons sugar, until stiff peaks form. Reserve 1/2 cup filling for garnish; refrigerate.
- Cut each cake layer horizontally in half using serrated knife. Place 1 split cake layer onto serving plate; spread with 1/3 filling. Repeat with remaining cake layers and filling, ending with cake layer. Refrigerate torte at least 1 hour.
- Melt 2 tablespoons butter in 1-quart saucepan; stir in chocolate chips and corn syrup. Cook over low heat, stirring constantly, 2-3 minutes or until chocolate chips are melted. Remove from heat; stir in 1/4 teaspoon mint extract. Spread glaze over top of torte, allowing glaze to drizzle down sides. Garnish with reserved 1/2 cup filling and mint leaves, if desired. Refrigerate until serving time.
Nutrition Facts : Calories 480 calories, Fat 29 grams, SaturatedFat grams, Transfat grams, Cholesterol 150 milligrams, Sodium 290 milligrams, Carbohydrate 52 grams, Fiber 0 grams, Sugar grams, Protein 6 grams
CHOCOLATE MINT CRINKLE COOKIES
These are THE BEST Christmas cookies ever! They taste a lot like Panera's holiday crinkle mint cookies. Recipe is from RecipeGirl.com
Provided by 20XCRunner12
Categories Dessert
Time 3h
Yield 4 dozen cookies
Number Of Ingredients 12
Steps:
- In a small bowl, mix together flour, cocoa, baking powder, and salt.
- In a large bowl, whisk together sugar, oil, eggs, and extracts until well blended.
- Stir dry mixture into wet mixture until just combined. Cover bowl and refrigerate for two hours.
- Heat oven to 350 degrees F. Mix powdered sugar and green sugar. Roll cookie dough into 1 inch balls, roll in sugar mixture, and place 1 1/2 inches apart on parchment-lined cookies sheets.
- Bake for 11-13 minutes. While baking, unwrap Kisses. When cookies are done baking, immediately press a Kiss in each cookie. Place cookie sheet in refridgerator or freezer (Kisses will not hold their shape if allowed to cool at room temperature).
- When Kisses are set, remove from refridgerator and store in an airtight container. ENJOY!
CHOCOLATE CRACKLES
Chocolate Crackles are a classic New Zealand and Australian Kid's Birthday Party Classic! It is super simple, requires no baking, and can easily be made gluten free or Vegan. This recipe for Chocolate Crackle has two versions - the more nostalgic tasting one made with coconut oil and cocoa, and a fancy chocolate crackle made with chocolate.
Provided by Erin Clarkson
Categories No Bake
Time 10m
Number Of Ingredients 13
Steps:
- Grease an 8" (20cm) square pan and line with a piece of parchment that extends over the ends slightly to help remove the slice once set.
- In a large bowl, combine the rice bubbles, coconut, powdered sugar, cocoa powder, and salt.
- In a heatproof bowl set over a pot of simmering water (make sure the bowl does not touch the water), or in a microwave, melt the chocolate. Add the coconut oil and mix until well combined. The heat of the chocolate should be enough to melt the coconut oil, but re-warm very briefly to help incorporate if needed.
- Pour the chocolate mixture into the bowl of dry ingredients, and mix well with a spatula until well combined.
- Transfer to the prepared pan and spread out and then use an offset spatula or spoon to spread smooth.
- Refrigerate until set, about 45 minutes to an hour, then cut or break into pieces. Store in the fridge in an airtight container.
- Grease an 8" (20cm) square pan and line with a piece of parchment that extends over the ends slightly to help remove the slice once set.
- In a large bowl, combine rice bubbles, powdered sugar, desiccated coconut, cocoa, and salt. Add the coconut oil and mix well to combine.
- Transfer to the prepared pan and spread out and then use an offset spatula or spoon to spread smooth.
- Refrigerate until set, about 45 minutes to an hour, then cut or break into pieces. Store in the fridge in an airtight container.
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Reviews 10Category DessertCuisine AmericanTotal Time 31 mins
- Put chopped chocolate, butter and salt in a microwave-safe bowl and microwave for 1 minute. Stir, and if the chocolate is not completely melted microwave again for another 30 seconds to a minute. Stir again until everything is smooth.
- Add the flour mixture to the chocolate mixture and stir until well combined. Cover with plastic wrap and chill for at least 3 hours – this dough will hold up to 4 days in your fridge before baking if needed!
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Servings 15Total Time 2 hrs
- Microwave first 3 ingredients in a medium-size microwave-safe bowl at HIGH 1 to 2 minutes or until butter and chocolate are melted and smooth, stirring every 30 seconds. Stir in granulated sugar and next 2 ingredients until blended. Stir together flour, cocoa, and baking powder in a small bowl. Stir flour mixture into chocolate mixture until well blended. Cover bowl with plastic wrap, and chill 1 hour to 5 days.
- Preheat oven to 350°. Carefully drop dough by level spoonfuls into powdered sugar, using a 1 1/2-inch cookie scoop, and roll to coat. Place coated cookies 1 inch apart on 2 parchment paper-lined baking sheets.
- Bake, in batches, at 350° for 10 minutes or until cookies are crackled. Cool completely on a wire rack (about 20 minutes).
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From themessybaker.com
Reviews 7Servings 1.5Cuisine North AmericanCategory Ice Cream & Frozen Treats
- Place the cream, milk, sugar and mint leaves in a large saucepan over medium-high heat. Stir and heat the mixture until bubbles form around the edge of the pot. Don’t let the mixture boil. Turn off the heat, cover, let steep for 20 to 30 minutes. Remove the mint leaves. Rewarm the mixture over medium heat.
- In a medium bowl, whisk the yolks until smooth. Pouring in a slow, steady stream, whisk 1 ladle of hot cream mixture into the yolks. Add a second ladle of hot cream, whisking all the time. Slowly pour the remaining cream mixture. Pour the custard into pot and cook over medium-high until the mixture is thick enough to coat the back of a spoon. Strain into a bowl through a fine mesh sieve. Place in an ice water bath and whisk until room temperature, about 5 minutes. If using food colouring, stir it in now. This is purely optional. Cover and chill in the refrigerator for 2 hours or until cold.
- Line a pan with parchment or a silicon mat and set aside. Melt the chocolate either in a heat proof pan over simmering water or in the microwave in 30-second bursts. Using a parchment cone or a small plastic sandwich bag with the corner snipped, pipe ¼-inch wide lines of melted chocolate onto the parchment or a silicon mat. Refrigerate until hardened and then snap the chocolate into 1- to 2-inch lengths.
- About 20 minutes before you’re ready to churn the ice cream, place the custard in the freezer to get extra cold. Don’t allow it to freeze. Churn in an ice cream maker according to manufacturer directions. About 5 minutes before the ice cream is finished, churn in the chocolate crackle pieces. Transfer the ice cream to a freezer-safe container and chill until firm.
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