STARLIGHT MINT SURPRISE COOKIES
Steps:
- Combine flour, baking soda, salt, white sugar, butter or margarine, brown sugar, eggs and vanilla. Combine and mix at lowest speed until dough forms.
- Drop by scant teaspoons 2 inches apart on greased cookie sheets. Press candy wafer on top of each - mold dough sides up around mint. Cover with scant teaspoons of dough. Top each with walnut half.
- Bake at 375 degrees F (190 degrees C) for 9-12 minutes.
Nutrition Facts : Calories 93.3 calories, Carbohydrate 13 g, Cholesterol 9 mg, Fat 4.4 g, Fiber 0.5 g, Protein 1 g, SaturatedFat 2.1 g, Sodium 40.8 mg, Sugar 9 g
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 SURPRISE COOKIES
A Christmasy chocolate cookie with the surprise of a mint kiss inside
Provided by Aimee
Categories Dessert
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees. Spray a cookie sheet with nonstick spray, or line with parchment paper.
- Unwrap the peppermint kisses, and set them aside.
- Put sugar in a small bowl.
- (Optional) Crush 1 peppermint candy cane finely, and stir it into the bowl of white sugar
- In a a medium sized bowl combine your cake mix, eggs and vegetable oil (and peppermint extract if desired) and stir together to make a thick cookie batter.
- Take a small bit of dough and flatten it in your hand and put 1 peppermint kiss in the middle. Fold the dough around the kiss and roll into a ball.
- Roll the cookie ball in the sugar and place on a cookie sheet.
- Place about 12 balls on the cookie sheet, each about 2 inches apart.
- Bake for 8-10 minutes, until the tops start to split and the cookies look down.
- Remove the tray from the oven, and let the cookies set on the cookie sheet for 2 minutes. Then remove them to a cooling rack to continue cooling.
Nutrition Facts : Calories 150 kcal, Carbohydrate 21 g, Protein 2 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 15 mg, Sodium 158 mg, Fiber 1 g, Sugar 14 g, ServingSize 1 serving
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.
SURPRISE PACKAGE COOKIES
"Each of these buttery cookies has a chocolate mint candy inside," says Lorraine Meyer of Bend, Oregon. "They're my very favorite cookie and are always part of our Christmas cookie trays."
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 3 1/2 dozen.
Number Of Ingredients 9
Steps:
- Cream butter and sugars until light and fluffy. Beat in vanilla and eggs, one at a time. In another bowl, whisk together flour, baking powder and salt; gradually beat into creamed mixture. Refrigerate, covered, until dough is firm enough to shape, about 2 hours. , Preheat oven to 375°. With floured hands, wrap tablespoonfuls of dough around mints (about 42) to form rectangular cookies, covering completely with dough. Place 2 in. apart on greased baking sheets., Bake until edges are golden brown, 10-12 minutes. Remove from pans to wire racks; cool completely., In a microwave or saucepan, melt remaining mints; drizzle over cookies.
Nutrition Facts : Calories 124 calories, Fat 6g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 71mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.
MINT SURPRISE COOKIES
This cookie is a Christmas tradition started by my grandmother. She used to always mail them along with her "Minnesota Bars" (#162331). I have a note on the recipe card that it was originally a winner in Pillsbury's 1st Grand National by Miss Laura Rott of Naperville, Illinois. (One bite and you'll know why it won.) The original recipe called for one package of Rockwood Chocolate Mint Wafers. I've never been able to find them in the store so I use Andes Mint Baking Pieces. I'm sure you could also melt regular chocolate chips and add a little mint flavoring as well. I posted the "refrigerator cookie" method because I think it's easier. You can also chill dough for just two hours, then enclose chocolate in 1 tbsp. of dough. Bake according to directions. COOKING TIME INCLUDES FOUR HOURS OF CHILLING.
Provided by Julie
Categories Dessert
Time 4h25m
Yield 24 Cookies, 12 serving(s)
Number Of Ingredients 11
Steps:
- Sift flour, soda, and salt.
- Cream butter and sugar well.
- Add eggs, water, and vanilla.
- Blend in dry ingredients gradually; mix thoroughly.
- Shape dough into rolls 1 1/2 inches in diameter. Wrap in wax paper. Chill at least four hours.
- Meanwhile, melt chocolate and cut into small, round wafers (the shape isn't so important -- just enough to fill the center of the cookie).
- Cut dough in slices 1/8" thick. Place on cookie sheet. Top one slice of dough with chocolate wafer. Cover with second slice and seal edges.
- Top with walnut half.
- Bake at 375 for 10-12 minutes.
MINT SURPRISE COOKIES RECIPE
Yield 36
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees.
- In a large bowl, cream together the butter, margarine, brown sugar, sugar, and dry pudding mix until well blended. Then beat in eggs and vanilla. Add baking soda and flour until combined.
- Roll into 1 inch balls. Split each dough ball in half and flatten slightly. Place each half on the bottom and top of each mint patty and mold the dough around the mint and seal up the edges.
- Place on a cookie sheet lined with parchment paper or baking mat.
- Cook for about 10-12 minutes or until golden brown.
CHOCOLATE MINT SURPRISE CHRISTMAS COOKIES
These look great for christmas treats for kids to leave for Santa and they will have a blast making for him! I know that my kids don't care for the normal peppermint candy canes yet, so you can probably omit those and add more of the mini chocolate chips instead! I also found them to be egg free, which should be great for those allergic or don't care for them and they still worked out great! As for the amount of Hershey kisses to use, I am not sure on the size of bags they come in, so I am guessing on the amount for the ingredients. You can probably add more or less to suit for the recipe. Enjoy!
Provided by LDSMom128
Categories Dessert
Time 2h30m
Yield 3 dozen, 36 serving(s)
Number Of Ingredients 13
Steps:
- Using a medium sized ziploc bag, crush the candy canes in little pieces. Cut the hershey kisses in half. I found that a whole hershey kiss was too much for the cookies, but a half one is perfect!
- Heat your oven to 375.
- Add the butter to a stand or hand-held mixer and mix well until smooth. Add the sugars and mix well. Add the almond and vanilla extract and mix well. Add the flour and mix very well on low speed until well mixed.
- With a wooden spoon mix in the crushed candy canes and the mini chocolate chips well.
- Scoop out a teaspoon of dough and add one half of a hershey kiss. Roll up the dough in a ball to keep the kiss inside! Place the dough balls on a parchment covered cookie pan and bake for 10-12 minutes and golden. Allow them to cool for about 2 minutes before removing from the pan and allow to cool. I have found having a sheet of tin foil on your table or counter works great in cooling cookies!
- In a medium sauce pan, add the white chocolate chips and the 6 tablespoons of shortening. Melt slowly on medium/low heat as not to burn the chocolate.
- Divide the melted chocolate into 3 cups. In the first two cups, add a bit of green and a bit red food coloring seperately to the shades that you like. Using a fork, drizzle the colored chocolate over the cookies to decorate. The kids will love this part! Enjoy!
Nutrition Facts : Calories 153.5, Fat 9.6, SaturatedFat 5.7, Cholesterol 14.6, Sodium 44.2, Carbohydrate 16.4, Fiber 0.5, Sugar 10.7, Protein 1.4
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- In a large bowl, combine the flour, baking soda and salt. Pass the cocoa powder through a fine sieve into the bowl; whisk the mixture until evenly combined.
- In the bowl of an electric mixer, beat the butter, brown sugar, granulated sugar and vanilla extract on medium speed until creamy, about 1 minute. Add the eggs and beat for about 2 minutes more, until light and fluffy. Gradually add the flour mixture and mix on low speed until incorporated. Add the chocolate and mint chips and continue mixing until just combined. Chill the dough in the refrigerator for 30 to 60 minutes, or until firm enough to handle.
- Meanwhile, preheat the oven to 375°F and set the oven racks in the middle and upper thirds of the oven. Line two baking sheets with parchment paper.
- Scoop or roll the dough into walnut-sized balls and place on the prepared baking sheets about 2 inches apart.
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- In large bowl, beat sugars, butter, water, vanilla and eggs with electric mixer on medium speed, scraping bowl occasionally, until blended. On low speed, beat in flour, baking soda and salt until well blended. Cover with plastic wrap; refrigerate at least 2 hours for easier handling.
- Heat oven to 375°F. Using about 1 tablespoon dough, press dough around each chocolate candy to cover completely. Place 2 inches apart on ungreased cookie sheets. Top each with walnut half.
- Bake 7 to 9 minutes or until light golden brown. Immediately remove from cookie sheets to cooling rack.
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