Easynobakemintsandwichcookies Recipes
MINT SANDWICH COOKIES
I found this recipe in a TOH cookbook some years a go. It is a quick sandwich cookie if you are in a time crunch during the holidays. I used Ritz crackers and they remained crisp for about a week when stored in an airtight container. Cooking time includes time for chocolate to set.
Provided by Old widow
Categories Dessert
Time 3h15m
Yield 36 cookies, 36 serving(s)
Number Of Ingredients 5
Steps:
- In a bowl, combine the frosting, extract and food coloring. Spread over half the crackers; top with remaining crackers.
- Melt candy coating in microwave.
- Dip filled crackers in chocolate, coating entirely.
- Place on wax paper until competley set.
Nutrition Facts : Calories 93, Fat 4.1, SaturatedFat 0.7, Sodium 91, Carbohydrate 13.4, Fiber 0.1, Sugar 8.1, Protein 0.6
MINT NO BAKE COOKIES
This is a really great recipe. I think that putting them in the refrigerator enhances the mint flavor and tastes a lot better. The 30 minutes is for preparation and cooking time.
Provided by dschmidt
Categories Drop Cookies
Time 30m
Yield 12-15 serving(s)
Number Of Ingredients 8
Steps:
- Put sugar, mint extract, cocoa, salt, milk, and oleo on medium heat in saucepan until mixture bubbles.
- Keep stirring--do not walk away!
- Add oatmeal, peanut butter, and stir.
- Remove from heat.
- Drop by spoonfuls on wax paper.
- When they cool store into air tight container.
- Place it into the refrigerator.
Nutrition Facts : Calories 319.5, Fat 11.3, SaturatedFat 2.6, Cholesterol 1.4, Sodium 113.2, Carbohydrate 51.5, Fiber 3.8, Sugar 34.7, Protein 7
COPYCAT THIN MINT COOKIES
These mock Thin Mint(R) Girl Scout cookies made with only four ingredients are super delicious.
Provided by Yoly
Categories Chocolate Cookies
Time 35m
Yield 36
Number Of Ingredients 5
Steps:
- Line baking sheets with parchment paper.
- Combine dark chocolate chips, semisweet chocolate chips, and coconut oil in a large microwave-safe bowl. Heat in a microwave oven for 1 minute and stir. Continue heating 30 seconds at a time, stirring after each heating, until chips are melted and smooth. Add peppermint extract and stir.
- Drop 1 cracker into melted chocolate. Use a spoon to push cracker into chocolate mixture until evenly coated. Transfer coated cracker to a prepared baking sheet. Repeat with remaining crackers and chocolate mixture, reheating mixture in 20-second intervals if it becomes too thick.
- Refrigerate cookies until chocolate hardens, about 10 minutes. Store cookies covered in the refrigerator.
Nutrition Facts : Calories 95.4 calories, Carbohydrate 11.8 g, Fat 5.7 g, Fiber 0.7 g, Protein 1.2 g, SaturatedFat 3 g, Sodium 27.2 mg, Sugar 4.1 g
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