Mint Candy Filled Cookies Recipes

MINT-FILLED COOKIES

Steps:

• In a large bowl, cream butter, cream cheese and sugars until light and fluffy, 5-7 minutes. Beat in eggs, milk and vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into butter mixture., Divide dough in half; shape each into a disk. Wrap in waxed paper and refrigerate 30 minutes or until firm enough to roll., Preheat oven to 400°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 3-in. round cookie cutter. Place a mint patty in center of each circle; fold dough over patty. Pinch to seal seams. Place on greased baking sheets, seam side down., Bake 8-10 minutes or until cookies are golden brown. Remove from pans to wire racks to cool completely., In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over cookies. Refrigerate until set. Store in an airtight container in the refrigerator., Freeze option: Transfer unrolled disks to a freezer container; freeze. To use, thaw dough in refrigerator until soft enough to roll. Prepare, bake and decorate as directed.

CHOCOLATE MINT SANDWICH COOKIES

Steps:

• For the cookies: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
• In a large bowl, whisk together the flour, cocoa, salt and baking powder. In another large bowl using an electric mixer, beat the butter and granulated sugar on medium speed until fluffy, about 3 minutes. Add the yolks and beat until combined. Add the flour mixture to the butter mixture and beat until well combined. Divide the dough into 2 pieces.
• Lightly dust a piece of parchment with cocoa powder. Roll 1 piece of dough on the prepared parchment to between 1/4 inch and 1/8 inch thick. Using a 2 1/4-inch round, fluted cookie cutter, stamp out as many cookies as you can. Transfer the cookies to the prepared sheets. Roll and cut the remaining dough; you can reroll the scraps once. Chill the unbaked cookies for 10 to 15 minutes.
• Bake until the cookies are set and the tops look dry, 14 to 16 minutes, rotating the sheets halfway through cooking. Transfer the cookies to a rack to cool completely, about 45 minutes.
• For the filling: Beat the confectioners' sugar and butter with an electric mixer until smooth. Add just enough milk to make a creamy filling. Beat in the mint extract.
• When the cookies are cool, flip half of them over. Spread or pipe about 1 heaping tablespoon of the filling on the flipped cookies. Top with the other halves and press together gently.

MINT CANDY FILLED COOKIES RECIPE - (4.6/5)

Steps:

• Heat oven to 350°F. In medium bowl, break up cookie dough. Stir or knead in 3/4 cup chopped candies. Shape teaspoons of dough into balls; place 1 inch apart on ungreased cookie sheets. Bake 9 to 11 minutes or until set and edges are light golden brown. Cool 1 minute; remove from cookie sheets. Cool completely, about 15 minutes. In small bowl, mix frosting ingredients until smooth, adding enough milk 1 teaspoon at a time until desired spreading consistency. Spread 1 teaspoon frosting on each cooled cookie. Cut each créme de menthe candy in half crosswise; cut each half diagonally into 2 triangles. Garnish each cookie with 2 candy triangles to form a tree. For added color, roll the balls of dough in green sugar before baking. Nutrition Information: 1 Serving (1 Cookie)Calories 90(Calories from Fat 25),Total Fat 3g(Saturated Fat 1g,Trans Fat 1/2g),Cholesterol 5mg;Sodium 40mg;Total Carbohydrate 14g(Dietary Fiber 0g,Sugars 11g),Protein 0g

CHOCOLATE MINT SANDWICH COOKIES

Steps:

• For the cookies: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
• Beat the butter, granulated sugar, brown sugar and salt in a stand mixer on medium speed until light and fluffy, about 2 minutes. Add the eggs 1 at a time, beating well in between each addition. Add the yolk and vanilla and beat until combined. Reduce the speed to low. Stir together the flour and cocoa powder in a small bowl, then add it to the dough in two batches, mixing well in between each.
• Remove the dough from the bowl and place on a piece of plastic wrap (the dough will feel a bit wet but will come together once chilled). Form the dough into a disc and wrap tightly. Refrigerate until chilled, about 1 hour.
• Place some cocoa powder in a small bowl. Scoop a 2-tablespoon piece of dough and roll into a ball. Dip the bottom of a flat-bottomed jar or glass in the cocoa powder and press the cookie out into a flat 3-inch disc. Place on the prepared baking sheet and repeat with the remaining dough. Bake the cookies until set and just starting to turn darker brown on the bottom, 9 to 11 minutes. Remove from the oven and let sit for 2 minutes, then transfer to a wire rack to cool completely, about 1 hour.
• Meanwhile, make the buttercream: Melt the butter with the mint in a small saucepan over medium-low heat. Reduce the heat to low and continue to cook the butter, gently mashing the mint, until the butter starts to take on the flavor of the mint, about 15 minutes. Strain the butter into a small bowl and immediately place it in the fridge to solidify, about 30 minutes.
• Scrape the butter into the bowl of a stand mixer and beat on medium-high speed until it is light and fluffy, about 5 minutes. Reduce the speed to low and beat in the confectioners' sugar in batches. Beat in the heavy cream, salt and food coloring. Transfer to a piping bag fitted with a round tip.
• Build the cookies: Pipe buttercream on the bottoms of 9 cookies to cover in an even layer. Top each with another cookie, then chill until the buttercream is hardened, about 30 minutes.
• Meanwhile, line a plate with parchment paper. Melt the chocolate and vegetable oil together in a small saucepan over medium heat until smooth. Working with one cookie at a time, gently place in the chocolate and spoon more chocolate over the top until completely coated. Use a slotted spatula or spoon to remove the cookie from the chocolate and place on the lined plate. Repeat with the remaining cookies. Refrigerate until the chocolate is hardened, about 10 minutes.

CHOCOLATE MINT SUGAR COOKIE DROPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix together 1 cup sugar and vegetable oil. Stir in the egg and vanilla until smooth. Combine the flour, baking powder and salt; gradually stir into the sugar mixture. Mix in mint chocolate chips. Roll the dough into walnut sized balls. Roll each ball in the remaining 1/4 cup of sugar to coat. Place the cookies 2 inches apart onto the cookie sheet.
• 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.

THE BEST MINT CHOCOLATE COOKIES

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.

MINT SLICE COOKIES

Steps:

• Cookies:Line two baking sheets with parchment. In a medium bowl, whisk together cocoa powder, flour, and salt; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and granulated sugar on medium speed until light and fluffy, about 3 minutes. Add egg and vanilla; beat until well incorporated, scraping down sides as necessary. Reduce speed to low, add flour mixture, and mix until just combined; do not overmix. Transfer dough to a piece of plastic wrap, shape into a disk, and wrap tightly. Refrigerate at least 1 hour.
• Filling:In the bowl of an electric mixer fitted with the paddle attachment, beat together confectioners' sugar, corn syrup, butter, and peppermint until well incorporated. Transfer filling to a piece of plastic wrap, shape into a disk, and wrap tightly. Refrigerate at least 1 hour.
• Preheat oven to 350 degrees. Roll out dough between two sheets of parchment to a 1/8-inch thickness. Using a 3-inch oval cookie cutter, cut out ovals and place 1 inch apart on prepared baking sheets. Bake until dry, 10 to 12 minutes. Let cool on sheets 5 minutes, then transfer to wire racks to cool completely.
• Roll out filling between two sheets of parchment to a scant 1/4-inch thickness. Using the same cutter, cut out ovals and sandwich between two cookies.
• Chocolate Coating:Place 8 ounces chocolate in a metal (or other heatproof) bowl. Set bowl of chocolate over a saucepan containing 2 inches of water (don't let bottom touch the water). Heat over medium and bring to just below a simmer. Let melt, stirring gently until chocolate registers 115 degrees on thermometer. Remove bowl; add remaining 4 ounces chocolate to bowl, stirring constantly until chocolate registers 85 degrees. Return bowl to saucepan off the heat and stir constantly until chocolate registers 89 degrees. Use immediately, stirring frequently while using to maintain temper and prevent streaking once chocolate hardens. If tempered chocolate thickens too much during use, place over simmering water again, stirring, 2 to 3 seconds.
• Working with one at a time, place each sandwich in tempered chocolate and turn to coat completely. Transfer to a fresh parchment-lined baking sheet. Working quickly with the back of the tines of a fork, gently tap top of each sandwich to create a design, then slide to another location on parchment to prevent a border from forming. Let stand until set, at least 30 minutes.

CHOCOLATE MINT SANDWICH COOKIES

Steps:

• In a small saucepan, combine the butter, brown sugar, water and chocolate chips. Cook and stir over low heat until chips are melted. Cool. Beat in eggs and vanilla. Combine the flour, baking soda and salt; gradually add to chocolate mixture. , Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° until firm, 10-12 minutes. Remove to wire racks to cool. , In a large bowl, combine confectioners' sugar, butter, milk, extract, salt and, if desired, food coloring until smooth. Spread on the bottoms of half of the cookies; top with remaining cookies.

MINT-CHOCOLATE SANDWICH COOKIES

Steps:

• Preheat oven to 325 degrees, with racks in upper and lower thirds. In a small bowl, whisk together flour and salt. In a medium bowl, using an electric mixer, beat butter and granulated sugar on high, scraping down bowl as needed, until light and fluffy, 4 minutes. Add vanilla and beat to combine. Add egg and beat to combine. With mixer on low, gradually add flour mixture and beat just until combined. Transfer dough to a quart-size zip-top bag; with scissors, snip a 3/4-inch hole in one corner (or use a pastry bag with a plain tip). Pipe 54 cookies (3/4 by 2 inches), 1/2 inch apart, onto two parchment-lined baking sheets. Chill until firm, 20 minutes.
• Bake until cookies are light golden at edges, about 15 minutes, rotating sheets halfway through. Transfer immediately to wire racks and let cool.
• Place chocolate in a medium heatproof bowl set over (not in) a saucepan of simmering water. Stir until melted, 2 minutes. Remove bowl from pan. (Alternatively, melt chocolate in microwave.) In another medium bowl, whisk together confectioners' sugar, peppermint extract, and 4 teaspoons water. With a small offset spatula or table knife, spread chocolate on flat side of half the cookies and mint glaze on the other half. Sandwich cookie halves together.