Chocolate Mint Crisps Recipes

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CRISPY CHOCOLATE-MINT COOKIES



Crispy Chocolate-Mint Cookies image

Provided by Valerie Bertinelli

Categories     dessert

Time 1h45m

Yield about 45 cookies

Number Of Ingredients 9

2 1/4 cups all-purpose flour, plus more for dusting
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 sticks (1 cup) unsalted butter, softened
1 1/4 cups sugar
1 large egg
1 teaspoon vanilla
1 teaspoon peppermint extract, optional

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 CRISPS



Chocolate Mint Crisps image

If you like chocolate and mint, you can't help but love these delicious crispy cookies with their creamy icing. We always make them for the holidays ... and guests can never seem to eat just one!

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 6-1/2 dozen.

Number Of Ingredients 9

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

Steps:

  • In a heavy saucepan, combine the brown sugar, butter and water. Cook and stir over low heat until butter is melted and mixture is smooth. Remove from the heat; stir in chocolate chips until melted., Transfer to a bowl. Let stand for 10 minutes. With mixer on high speed, add eggs one at a time, beating well after each addition. Combine the flour, baking soda and salt; add to chocolate mixture, beating on low until blended. Cover and refrigerate for 8 hours or overnight. , Roll dough into 1-in. balls. Place 3 in. apart on lightly greased baking sheets. Bake at 350° for 11-13 minutes or until edges are set and tops are puffed and cracked (cookies will become crisp after cooling). , Immediately top each cookie with a mint. Let stand for 1-2 minutes; spread over cookie. Remove to wire racks; let stand until chocolate is set and cookies are cooled.

Nutrition Facts : Calories 149 calories, Fat 7g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 114mg sodium, Carbohydrate 22g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.

CHOCOLATE MINT CRINKLE COOKIES



Chocolate Mint Crinkle Cookies image

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

1 ¾ cups granulated sugar
4 eggs
4 ounces unsweetened chocolate, melted and cooled slightly
½ cup shortening
2 teaspoons baking powder
1 teaspoon peppermint extract
2 cups all-purpose flour
1 cup powdered sugar
Reynolds® Parchment Paper

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

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.

CHOCOLATE MINT CRINKLES



Chocolate Mint Crinkles image

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

2 cups Gold Medal™ all-purpose flour
1 cup unsweetened baking cocoa
2 teaspoons baking powder
1/2 teaspoon salt
2 cups granulated sugar
1/2 cup vegetable oil
4 large eggs
1 teaspoon vanilla
1 teaspoon peppermint extract
1/2 cup powdered sugar
Hershey's® Kisses® Brand mint or candy cane flavored candies

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 PEPPERMINT SNAPS



Chocolate peppermint snaps image

Use these simple chocs as a garnish for desserts or serve with after-dinner coffees

Provided by James Martin

Categories     Dinner, Treat

Time 5m

Number Of Ingredients 3

300g dark chocolate
3 tbsp demerara sugar
½ tsp peppermint flavouring

Steps:

  • Melt the chocolate in a heatproof bowl set over a pan of barely simmering water. Line a large baking tray with baking parchment and mix the sugar with the peppermint essence. When the chocolate has melted, cool for 1 min, mix with the sugar, then pour into the tray. Spread to a very thin layer and chill until completely firm. Snap into shards to serve. Perfect as a garnish for puddings or with an after-dinner coffee.

Nutrition Facts : Calories 214 calories, Fat 11 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 30 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.01 milligram of sodium

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