CHOCOLATE MINT WAFERS WITH SPRINKLES
You can't scout out a better childhood treat than these cookies featuring an indulgent dip in minty melted chocolate.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 35m
Yield Makes 44
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. In a medium bowl, whisk together flour, cocoa, baking powder, and 1/4 teaspoon salt. Set aside.
- Using an electric mixer, beat butter and sugar until light and fluffy. Beat in egg and vanilla. With mixer on low, gradually add flour mixture; mix just until combined.
- Form balls of dough (each equal to 1 teaspoon), and place on 2 baking sheets, about 2 inches apart. Dip the bottom of a glass in water, and flatten balls into 1 1/2-inch rounds (about 1/4 inch thick). Bake until slightly firm to the touch, 8 to 10 minutes, rotating sheets halfway through. Immediately transfer cookies to a wire rack to cool completely.
- Make chocolate coating: Place chocolate, peppermint extract, and remaining 1/8 teaspoon salt in a large heatproof bowl set over (not in) a saucepan of simmering water. Heat, stirring occasionally, until smooth, 2 to 3 minutes; remove from heat.
- Line a baking sheet with parchment or waxed paper. Set each cookie across the tines of a fork, dunk in chocolate, then tap underside of fork on side of the bowl to allow excess chocolate to drip off. Place cookies on prepared baking sheet, and decorate with sprinkles, if desired. Refrigerate until chocolate has hardened, about 30 minutes, and keep chilled until ready to serve.
CONTEST-WINNING CHOCOLATE MINT WAFERS
I created these melt-in-your-mouth treats for a cookie exchange, and everyone raved about them. My family requests them often, and they're my daughter's favorite cookies. To switch up the flavor, try using different extracts instead of peppermint. -Michelle Kester, Cleveland, Ohio
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 2 dozen
Number Of Ingredients 3
Steps:
- Place candy coating and extract in a microwave-safe bowl. Microwave, uncovered, on high for 30-60 seconds or until smooth, stirring every 15 seconds. , Dip vanilla wafers in coating; allow excess to drip off. Place on waxed paper; let stand until set. Store in an airtight container.
Nutrition Facts :
CHOCOLATE MINT WAFERS
These festive cookies remind my family of after dinner mints. With my husband and our two children munching on these chocolaty treats with cool mint filling, a batch never stays around long. -Annette Esau, Durham, Ontario
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 7-1/2 dozen.
Number Of Ingredients 16
Steps:
- In a large bowl, cream butter and sugars until light and fluffy. Beat in milk and egg. Combine the flour, cocoa, baking powder, baking soda and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 2 hours or until firm. , On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a 1-1/2-in. cookie cutter and place 1 in. apart on greased baking sheets. Bake at 375° for 5-6 minutes or until edges are lightly browned. Remove to wire racks to cool completely. , Combine filling ingredients; spread on bottoms of half of the cookies and top with remaining cookies.
Nutrition Facts : Calories 99 calories, Fat 3g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 80mg sodium, Carbohydrate 17g carbohydrate (12g sugars, Fiber 0 fiber), Protein 1g protein.
CHOCOLATE WAFERS
Chocolate cookie low in sugar.
Provided by Carol Hayes
Categories Desserts Cookies Refrigerator Cookie Recipes
Yield 15
Number Of Ingredients 9
Steps:
- Beat together margarine (or butter), sugar, egg, and cocoa.
- Add flour, baking powder, baking soda, and water. Mix well. Stir in pecans.
- Shape dough into a log 2 inches in diameter. Wrap in plastic wrap and refrigerate at least for 2 hours or overnight.
- Preheat oven to 350 degrees F (180 degrees C).
- Slice dough into 1/2 inch-thick rounds and place on lightly oiled baking sheet. Bake for 8-10 minutes. Cool thoroughly.
Nutrition Facts : Calories 83 calories, Carbohydrate 8.8 g, Cholesterol 20.5 mg, Fat 4.9 g, Fiber 0.6 g, Protein 1.6 g, SaturatedFat 2.2 g, Sodium 80.3 mg, Sugar 1.8 g
CHOCOLATE MINT WAFERS
If you adore the combination of chocolate and mint, prepare to meet your new favorite cookie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 3 dozen
Number Of Ingredients 9
Steps:
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until completely smooth, about 3 minutes. Add egg, and continue mixing until well combined.
- In a medium bowl, whisk together cocoa powder and flour.
- Add flour mixture to butter mixture; mix on low speed until combined, scraping down sides of bowl once. Divide dough in half; wrap each half in plastic. Flatten each half into a disk; chill until firm, at least 1 hour.
- Preheat oven to 350 degrees. Line two baking sheets with Silpat baking mats or parchment paper. Set prepared pans aside.
- Lightly sprinkle a clean work surface with confectionersâ?? sugar. Roll out dough to an 1/8-inch thickness. Using a 2-inch cookie cutter, cut out cookies, and transfer to prepared baking sheets, spacing cookies 1/2 inch apart. Chill any trimmings, and roll out again.
- Bake the cookies until you can smell chocolate, about 12 minutes. Transfer the baking sheets to a wire rack to cool.
- Bring cream to a boil in a small saucepan set over medium-high heat. Add chocolate to hot cream. Stir with a rubber spatula until chocolate has melted and mixture is smooth. Add peppermint oil. Remove from heat; let ganache cool slightly, about 20 minutes.
- Transfer chocolate to a resealable plastic bag; seal, and cut off one corner at an angle. Pipe about 1 teaspoon onto the center of half of the wafers. Top with the remaining wafers. Chill the assembled cookies until firm, about 10 minutes. Store in an airtight container up to 2 days.
MINT WAFERS
Steps:
- Melt chocolate chips and butter in a small bowl in the microwave on 50% power in 2 or 3 (30-second) intervals, whisking after each. Add extract to chocolate. Place vanilla wafers on aluminum foil and pour melted chocolate over each, covering completely. Let sit for 10 minutes or until set.
ALICE MEDRICH'S REAL CHOCOLATE WAFERS
These cookies are wonderful on their own; make great bases for mini-cheesecakes and are perfect crumbled for crumb crusts or for the cookie crumbs on the sides of a cheesecake.
Provided by Chef Kate
Categories Dessert
Time 1h20m
Yield 40-45 cookies
Number Of Ingredients 11
Steps:
- In a medium bowl, whisk together the flour, cocoa, baking soda and salt; set aside.
- In a medium bowl, beat the butter with an electric mixer until creamy; add the sugars and vanilla and beat on high speed for about one minute.
- Beat in the milk.
- On low speed, beat in the flour mixture, just until incorporated.
- Gather the dough together with your hands and form it into a neat 9 to 10 inch log.
- Wrap it in wax paper, folding or twisting the ends of the paper without pinching or flattening the roll (you may find it easier to improve the shape of your roll after it has chilled a bit).
- Chill for at least 45 minutes or until needed (The dough can be refrigerated for up to three days and frozen for up to three months).
- Place your oven racks in the upper and lower thirds of the oven and pre-heat to 350 degrees F.
- Lightly grease two baking sheets or line them with parchment paper.
- Use a sharp knife to slice rounds of the chilled dough a scant 1/4 inch thick. Place them one inch apart on baking sheets.
- Bake ten to twelve minutes, rotating the pans halfway through.
- The cookies will puff and crackle on top, then settle down slightly when done.
- Use a spatula to transfer the cookies to wire racks to cool completely.
- Store in an air-tight container for up to two weeks, or freeze up to two months.
Nutrition Facts : Calories 52.7, Fat 1.9, SaturatedFat 1.2, Cholesterol 4.6, Sodium 24.5, Carbohydrate 8.9, Fiber 0.5, Sugar 5.9, Protein 0.6
MINT WAFER COOKIES
Steps:
- In a small saucepan, combine the butter, brown sugar, water and mint chocolate chips. Cook over low heat, stirring occasionally until melted. Transfer to a medium bowl and set aside to cool for about 10 minutes.
- Beat the eggs into the chocolate mixture one at a time. Combine the flour, baking soda and salt, stir into the chocolate mixture. Cover dough, and chill for 1 hour.
- Preheat oven to 350 degrees F (175 degrees C). Roll dough into 1 inch balls and place 1 1/2 inches apart onto an unprepared cookie sheet.
- Bake for 12 to 13 minutes in the preheated oven. As soon as the cookies are out of the oven, place 1/2 of a mint candy on top of each one. Let sit for 30 seconds, then swirl with a toothpick. Cool on wire racks.
Nutrition Facts : Calories 326.1 calories, Carbohydrate 48.6 g, Cholesterol 41 mg, Fat 14.1 g, Fiber 1.6 g, Protein 3.9 g, SaturatedFat 8.7 g, Sodium 219.8 mg, Sugar 33.2 g
MINT CHOCOLATE ICE BOX CAKE
Make and share this Mint Chocolate Ice Box Cake recipe from Food.com.
Provided by Food.com
Categories Breakfast
Time 6h20m
Yield 1 cake
Number Of Ingredients 6
Steps:
- In the bowl of an electric mixer fitted with the whisk attachment, combine heavy cream, sugar, and mint extract. Beat on medium-high speed until medium peaks form.
- Add green food coloring, drop by drop, until cream turns mint green.
- Continue beating until stiff peaks form; do not overbeat.
- Using an offset spatula, spread a thin layer of mint cream to a 7-inch round on a serving plate.
- Arrange 7 cookies side by side on top of the circle, keeping one cookie in the center.
- Spread with ½ cup cream.
- Repeat with remaining cookies and cream, making 9 layers and ending with a layer of cookies. (Note: you will have cookies leftover.).
- Reserve remaining cream for topping. Cover reserved cream and cake and transfer to the refrigerator, six hours or overnight.
- When ready to serve, top with reserved cream, sprinkle with crushed cookies, and garnish with fresh mint.
Nutrition Facts : Calories 4052.2, Fat 248.7, SaturatedFat 131.3, Cholesterol 662.3, Sodium 3708.8, Carbohydrate 433.5, Fiber 17.4, Sugar 202.2, Protein 43.5
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- Line cookie sheets with waxed paper; set aside. Place candy coating in 2-quart saucepan. Cook over low heat, stirring occasionally, 3-4 minutes or until melted. Remove from heat. Stir in mint extract and food color.
- Tipping saucepan slightly, dip chocolate wafers halfway into melted coating. Lightly shake off excess coating. Place coated wafers onto prepared cookie sheets.
- Combine mint chocolate chips and shortening in 2-quart saucepan. Cook over low heat, stirring occasionally, 1-2 minutes or until smooth. Using spoon, drizzle melted chocolate over dipped cookies. Allow coating to set at room temperature or in refrigerator. Store cookies in tightly covered container at room temperature.
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