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 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
THE BEST MINT CHOCOLATE COOKIES
Tender cookies with milk chocolate chips and peppermint extract.
Provided by MIZBRAND
Categories Desserts Cookies Drop Cookie Recipes
Time 27m
Yield 72
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Stir together the all-purpose flour, whole wheat flour, cocoa powder, dry milk, baking soda and salt; set aside.
- In a large bowl, cream together the butter, vegetable oil, brown sugar and white sugar until smooth. Beat in the eggs one at a time then stir in the vanilla and peppermint extracts. Gradually stir in the dry ingredients using a wooden spoon. Finally, fold in the milk chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 112.5 calories, Carbohydrate 11.4 g, Cholesterol 11 mg, Fat 7.3 g, Fiber 0.4 g, Protein 1.2 g, SaturatedFat 3.1 g, Sodium 61.9 mg, Sugar 7.5 g
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
OUTRAGEOUS CHOCOLATE MINT COOKIES
Similar to a brownie in texture, this pleasantly chewy cookie mimics the flavors of the Girl Scouts' beloved Thin Mints. (Maybe you'll want to rename these delicious morsels Thick Mints.) -Tina Cowan, Chandler, Arizona
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 3 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a microwave, melt bittersweet chocolate chips and butter; stir until smooth. Cool slightly. In a large bowl, beat eggs and brown sugar. Stir in vanilla and chocolate mixture. Combine flour, baking powder and salt; gradually add to chocolate mixture. Stir in semisweet chocolate chips and candies., Drop by teaspoonfuls 3 in. apart on greased baking sheets. Bake 8-10 minutes or until edges are set. Cool 2 minutes before removing from pans to wire racks. Store in an airtight container.
Nutrition Facts : Calories 111 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 47mg sodium, Carbohydrate 15g carbohydrate (12g sugars, Fiber 1g fiber), Protein 1g protein.
GIRL SCOUT CHOCOLATE MINT COOKIES (COPYCAT)
I've never been able to tell the difference between this imposter and the real deal. Easy, Easy, Easy!! I actually overheard this recipe at a meeting when I was working as a journalist. I tried it, and it's a winner! You might be able to get more than 70 cookies out of this recipe.
Provided by Wineaux
Categories Dessert
Time 50m
Yield 70 serving(s)
Number Of Ingredients 2
Steps:
- Melt the mint chocolate chips in the microwave.
- Dip crackers, one at a time, into the chocolate.
- Lay on wax paper to set.
- Store in airtight container (if there's any left, that is).
Nutrition Facts : Calories 39.3, Fat 2.2, SaturatedFat 1, Sodium 29.6, Carbohydrate 5.2, Fiber 0.4, Sugar 2.9, Protein 0.4
MINTY CHOCOLATE CHIP COOKIES
These taste like a hybrid of a chocolate chip cookie and a Girl Scouts Thin Mint®. I like to make these the week leading up to Christmas as a change from traditional holiday cookies.
Provided by tehooper
Categories Desserts Cookies Drop Cookie Recipes
Time 50m
Yield 35
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Beat butter, white sugar, brown sugar, peppermint extract, vanilla extract, and salt together in a bowl using an electric mixer until smooth and creamy. Beat eggs into butter mixture until well incorporated.
- Whisk flour, cocoa powder, and baking soda together in a bowl; gradually add to creamed butter mixture, beating until dough is well blended. Fold chocolate chips into dough. Drop dough by rounded teaspoons onto a baking sheet.
- Bake in the preheated oven until cookies are set in the middle, 8 to 10 minutes. Cool cookies on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 160.5 calories, Carbohydrate 21.6 g, Cholesterol 24.6 mg, Fat 8 g, Fiber 1 g, Protein 2 g, SaturatedFat 4.9 g, Sodium 112.3 mg, Sugar 14.9 g
CHOCOLATE MINT COOKIES (COPYCAT)
These will remind you of Girl Scout Thin Mints, this is a clone of the other copycat recipe when I couldnt find mint chocolate chips and all I had was bar chocolate. They keep great in the freezer!
Provided by LAURIE
Categories Dessert
Time 20m
Yield 72 cookies
Number Of Ingredients 3
Steps:
- Melt chocolate, I do it in the microwave 1 minute at a time, stirring after each minute, until chocolate is almost melted, then stir until completely melted.
- Add peppermint oil.
- Drop crackers 1 at a time into chocolate, coating all sides, I use toothpicks and try to grab the little holes in the crackers, but sometimes its just as easy to use your fingers.
- Place on wax paper to harden.
- Store airtight.
Nutrition Facts : Calories 62.4, Fat 5.7, SaturatedFat 3.2, Sodium 27.7, Carbohydrate 4.7, Fiber 1.6, Sugar 0.1, Protein 1.4
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