Andesdoublechocolatechipmintcookies Recipes

Steps:

• Preheat the oven to 375°F.
• In a large mixing bowl combine the sugar, brown sugar, margarine, eggs, and vanilla.
• Add the remaining ingredients, except for the mint and chocolate chips
• Drop dough by the tablespoon onto a cookie sheet.
• Cook for 8-10 minutes until golden brown.

Steps:

• Position one rack in the center of the oven and one rack in the bottom third of the oven and preheat to 300 degrees F. Line 2 large rimmed baking sheets with parchment paper.
• Combine the chocolate and butter in a small bowl and place over a saucepan of barely simmering water. Stir occasionally until the chocolate has melted and the mixture is smooth. Cool for 10 minutes.
• Whisk together the flour, cocoa, baking powder and salt in a medium bowl. Whisk the sugar, eggs, 2 tablespoons water and vanilla to blend in a separate large bowl. Stir in the dry ingredients and fold in the cooled chocolate using a rubber spatula. Fold in chocolate mint pieces. Chill dough to firm slightly, 10 minutes.
• Using a 1/4 cup to measure, drop 6 mounds of batter onto each baking sheet, spacing apart. Put one sheet on the center rack in the oven, and one on the bottom rack.
• Bake cookies 9 minutes. Switch the baking sheets (top to bottom) and bake the cookies until slightly puffed and dry looking with some small cracks on top, 9 to 10 minutes longer. Cool completely on the baking sheets (cookies may deflate slightly as they cool).

Steps:

• Unwrap the chocolate mints, place on a plate and freeze for 1 hour.
• Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper.
• Prepare the cookie mix according to package instructions and chill in the fridge, about 10 minutes. Slightly dampen hands with cool water and wrap each chocolate mint in a heaping tablespoon of cookie dough, topping with enough dough to cover completely. Shape into a disc. Place 6 cookies on each baking sheet spaced about 2 1/2 inches apart, and chill in the freezer for 15 minutes.
• Bake the cookies until the edges are crispy and centers look soft, about 20 minutes. Allow the cookies to cool on the baking sheet for 2 minutes before moving to a plate, then serve immediately.

Steps:

• Preheat oven to 375°F.
• Melt over hot (not boiling) water, 3/4 cup of the mint-chocolate chips; stir until smooth.
• Remove from heat; cool to room temperature.
• In a small bowl, combine flour, baking soda and salt; set aside.
• In a large bowl, combine butter, brown sugar, sugar, and vanilla extract; beat until creamy.
• Add melted chips and egg; beat well.
• Gradually blend in the flour mixture.
• Stir in remaining 3/4 cup of mint-chocolate chips and nuts.
• Drop by rounded tablespoonfuls onto ungreased cookie sheets.
• Bake at 375° for 8-10 minutes.
• Allow to stand 2-3 minutes; remove from cookie sheets.
• Cool completely on wire racks.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cream together, butter, sugar and eggs. Mix in remaining ingredients. Blend well.
• Drop by teaspoonful onto a cookie sheet. Bake at 350 degrees F (175 degrees C) for 8-9 minutes. Cookies will be soft. Cool about 1 minute on cookie sheet then remove to a wire rack to cool completely.
• Recipe Variation: For a different flavor, omit peppermint extract and use a total of 2 teaspoons of vanilla. Also substitute peanut butter flavored chips for the chocolate chips.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 2 baking sheets.
• Beat butter, white sugar, and brown sugar together in a bowl until smooth and creamy. Add eggs one at a time, beating well after each addition. Beat in vanilla extract.
• Whisk flour, baking powder, and salt together in a bowl. Gradually add flour mixture to butter mixture until dough is just-combined. Transfer dough to a resealable plastic bag, squeeze out excess air, and seal bag. Refrigerate until dough firms, at least 2 hours.
• Divide dough into 42 portions and wrap 1 dough portion around 1 mint. Repeat with remaining dough portions. Place dough 2-inches apart on prepared baking sheets.
• Bake in the preheated oven until edges of cookies are golden, 10 to 12 minutes.
• Melt remaining chocolate mint candies in a microwave-safe glass or ceramic bowl in 30-second intervals in the microwave, stirring after each melting, for 1 to 3 minutes. Drizzle melted mint chocolate over cookies.