Fudge Mint Cookies Recipes

FUDGY MINT CHOCOLATE NO-BAKE COOKIES

Steps:

• Line 2 cookie sheets with wax paper.
• In a large pot, combine butter, sugar, cocoa and milk. Bring to a boil over medium-high heat, stirring frequently, and boil 1-2 minutes.
• Stir in vanilla and salt. Add oats and coconut and stir to combine.
• Drop into 24 spoonfuls onto wax paper. Refrigerate until set.
• Meanwhile, make the frosting. To a stand mixer (or use a hand mixer), add butter, icing sugar and milk and beat until creamy and blended. Add in mint extract and food coloring. If necessary, add an extra tbsp sugar or milk to achieve the right consistency -- you do not want the icing runny.
• Remove cookies from the fridge and spread with frosting. Return to the fridge to let the frosting set.
• Make the ganache: In a small pot, combine chocolate, milk and butter over very low heat. Cook and stir constantly until chocolate is smooth. Set aside to cool 5-10 minutes. Spread on cooled cookies, and return to the refrigerator to allow chocolate to set.
• Because they are slightly gooey, I like to store them in the fridge or freezer with wax paper between layers so they don't stick together.

FUDGY MINT COOKIES

Steps:

• Preheat oven to 375°. In a large bowl, mix cake mix, butter, eggs and water to form a soft dough. Shape dough into 1-in. balls; roll in confectioners' sugar. Place 2 in. apart on ungreased baking sheets., Bake until set, 8-10 minutes. Immediately press a mint into center of each cookie. Cool on pans 2 minutes. Remove from pans to wire racks to cool.

CHOCOLATE-MINT COOKIE CRUNCH FUDGE

Steps:

• Line an 8- inch square pan with foil and grease foil. Mix sugar and cocoa in heavy 3 quart saucepan. Stir in milk and butter. Bring to a boil over medium heat, stirring constantly. Without stirring, boil vigorously 5 minutes. Remove from heat; add chips and stir until melted and smooth. Spread 1 cup in lined pan, top with cookies, then spread remaining fudge evenly over the top. Refrigerate 6 hours until firm. Invert pan, peel off foil, invert fudge and cut in 1-inch squares.

FUDGE-MINT OREO™ COOKIE BARS

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of 9-inch square pan with shortening or cooking spray.
• Make and bake brownies as directed on box for cakelike brownies. Cool completely on cooling rack, about 1 1/2 hours.
• In medium bowl, stir together frosting, marshmallow creme, mint extract and food color until well blended. Spread over cooled brownies. Sprinkle with cookies; press in slightly. Cut into 4 rows by 4 rows.

CHUNKY PEPPERMINT FUDGE DREAM COOKIES

Steps:

• Heat oven to 350°F. In large bowl, beat brown sugar, granulated sugar, butter, shortening, vanilla and eggs with electric mixer on medium speed until smooth. Beat in melted baking chocolate. On low speed, beat in flour and baking soda until well blended. Reserve 1 cup of the chopped mints. Stir remaining mints and the chocolate chunks into dough.
• On ungreased cookie sheets, drop dough by 1/4 cupfuls 2 inches apart.
• Bake 11 to 15 minutes or until centers of cookies no longer look moist (do not overbake). Immediately sprinkle with reserved mints. Cool 1 minute; remove from cookie sheets to cooling racks.

CHOCOLATE MINT CAKE MIX COOKIES

Steps:

• Combine cake mix, oil, and eggs in a mixing bowl or the bowl of an electric stand mixer and mix well. Stir in creme de menthe baking chips and white chocolate chips.
• Chill dough for 20 to 30 minutes.
• Form dough into 1- to 2-inch balls and place 2 inches apart on cookie sheets.
• Bake in the preheated oven until edges are set, 8 to 9 minutes.

MINT OREO FUDGE

Steps:

• Line an 8-in. square baking pan with foil, letting ends extend up sides; grease foil with 2 tablespoons butter. In a metal bowl over simmering water, melt chocolate chips, unsweetened chocolate and remaining 4 tablespoons butter; stir until smooth. Add milk, crushed candy canes and extract; stir until blended., Pour half the chocolate mixture into prepared pan. Arrange cookies over chocolate, cutting to fit as needed. Stir marshmallows into remaining chocolate mixture; spread over cookies. If desired, top with additional crushed candy canes. Refrigerate until firm, about 1 hour. Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in an airtight container.