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.
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
CRISP CHOCOLATE WAFERS
Steps:
- Combine butter, sugars and vanilla in the bowl of an electric mixer and beat on medium speed until light, about 5 minutes, scraping bowl and beaters occasionally. Beat in the egg whites, one at a time, beating smooth after each addition.
- While the mixture is beating, sift the cocoa with the flour and salt. Stop mixer, scrape down bowl and beaters and add dry ingredients. Mix on low speed until incorporated.
- Scrape the dough out onto a piece of plastic wrap. Cover with another piece of wrap and press the dough into a rough disk. Refrigerate the dough until it is firm -- several hours or overnight.
- About 20 minutes before you intend to bake the cookies, set a rack at the middle level of the oven and preheat to 350 degrees.
- Divide the dough into 3 parts and roll one at a time on a lightly floured work surface into a 6-inch square. Cut the dough with a fluted or plain round cutter into nine 2-inch cookies and place them on the prepared pan. Continue with the remaining dough. After rolling all the dough, press the scraps back together and make about 9 more cookies. Pierce the cookies several times with a fork and sprinkle them lightly with granulated sugar.
- Bake the cookies about 20 minutes, until slightly puffed and firm. Cool the cookies on the pan.
- Serve with any creamy or plain dessert, or ice cream. They're also great by themselves. Storage suggestion: Keep the cookies between layers of waxed paper in an air-tight tin or plastic container
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.
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 RECIPE - (4.2/5)
Provided by Nicole S
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 bottom of half of the cookies and top with remaining cookies. Yield: about 7-1/2 dozen.
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.
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.
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
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