Mint Filled Cookies Recipes

NESTLE® TOLL HOUSE® MINT FILLED DELIGHTFULLS™ CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375 degrees F.
• Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in DelightFulls morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
• Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

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.

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.

DELICATE MINT SANDWICH HOLIDAY COOKIES

Steps:

• For the cookies: Preheat the oven to 375 degrees F. Cream the butter, cream cheese and sugar until smooth using a handheld mixer in a medium bowl. Add the flour slowly, mixing on low, until incorporated. Scoop the dough into a ball using your hands and cover with plastic wrap. Refrigerate until the dough has firmed slightly, about 30 minutes.
• On a floured surface, roll the dough about 1/8-inch thick. Cut out as many rounds as possible with a small cookie cutter and transfer to ungreased baking sheets, leaving about 1 inch between each cookie. Re-roll the dough scraps and repeat until all the dough is used. Use a smaller cutter, about 3/4-inch, or cut freehand with a small sharp knife to punch a small window out of half of the cookies. Place the cutouts on the baking sheets and sprinkle all the cookies and cutouts with the colored sugars.
• Bake until golden around the edges, 12 to 15 minutes. Cool for 5 minutes on the baking sheets and then transfer to wire racks to cool completely.
• For the filling: Place the sugar, butter, mint extract, food coloring and 1/2 teaspoon of water in a medium bowl and beat on medium speed until well combined and fluffy. Spread a thin layer of mint filling on the cookies without the windows and place the wafers with the windows on top. Sprinkle with the confectioners' sugar, if using, and serve the sandwich cookies with the cutout cookies on the side.
• We truly appreciate fans' bringing concerns to our attention and are sorry for any less-than-positive experience, this recipe did test successfully as written. Times vary greatly depending on the type of oven you have, placement in the oven, brand of oven, and whether the oven is gas, electric or convection. Piercing or pricking the cookies is important as the ones we did not prick puffed up. Fans can also double the recipe if they would like to make more.

COPYCAT THIN MINT COOKIES

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.

MINT-FILLED CHOCOLATE THUMBPRINTS

Steps:

• Heat oven to 375°F (if using dark or nonstick cookie sheet, heat oven to 350°F). In large bowl, beat granulated sugar, 1 cup butter and the vanilla with electric mixer on medium speed until fluffy. Beat in egg yolk until smooth. Beat in flour and cocoa.
• Shape dough by rounded teaspoonfuls into 1-inch balls. On ungreased cookie sheet, place balls 1 inch apart. With index finger or thumb, make indentation in center of each ball.
• Bake 7 to 9 minutes or until set. Immediately remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
• In small bowl, beat 1/4 cup butter and the powdered sugar on low speed until smooth. Beat in milk, peppermint extract and enough food color for desired color. Spoon about 1/2 teaspoon filling into each cookie.
• Place chocolate chips and shortening in small resealable food-storage plastic bag; seal bag. Microwave on High about 1 minute or until softened. Gently squeeze bag until chocolate is smooth; cut off tiny corner of bag. Squeeze bag to drizzle chocolate over cookies. Let stand about 1 hour or until chocolate is set.

EASY MINT COOKIES

Steps:

• Prepare cookie dough according to package directions. Cover and chill for 15-20 minutes or until easy to handle., Pat a scant tablespoonful of dough in a thin layer around each mint candy. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 7-9 minutes or until set. Cool for 1 minute before removing from pans to wire racks to cool completely., In microwave-safe bowls, melt each color of candy coating; stir until smooth. Drizzle over cookies. Top with decorating sprinkles if desired.

MINT SURPRISE COOKIES RECIPE

Steps:

• Heat oven to 350 degrees.
• In a large bowl, cream together the butter, margarine, brown sugar, sugar, and dry pudding mix until well blended. Then beat in eggs and vanilla. Add baking soda and flour until combined.
• Roll into 1 inch balls. Split each dough ball in half and flatten slightly. Place each half on the bottom and top of each mint patty and mold the dough around the mint and seal up the edges.
• Place on a cookie sheet lined with parchment paper or baking mat.
• Cook for about 10-12 minutes or until golden brown.

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.