CHOCOLATE MINT DREAMS
Since chocolate and mint is my favorite flavor combination, these dainty frosted treats are hard to resist. But I manage to save some for guests, because they make my cookie trays look so elegant. -Anne Revers, Omaha, Nebraska
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 3 dozen.
Number Of Ingredients 15
Steps:
- Preheat oven to 375°. Cream together butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in cooled chocolate and extract. Gradually beat in flour. Stir in chocolate chips. (Dough will be soft.), Drop dough by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until firm, 5-7 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely., For icing, mix butter, confectioners' sugar, extract and enough milk to achieve desired consistency. If desired, tint green with food coloring. Spoon icing onto cookies., In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over tops.
Nutrition Facts : Calories 123 calories, Fat 8g fat (5g saturated fat), Cholesterol 12mg cholesterol, Sodium 37mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 1g fiber), Protein 1g protein.
CHOCOLATE MINT COOKIES I
This is a melt in your mouth chocolate cookie that has a chocolate mint frosting. It's delicious and it's easy!
Provided by Susan Black
Categories Desserts Cookies Chocolate Cookie Recipes
Yield 18
Number Of Ingredients 9
Steps:
- In a large pan over low heat, cook butter, sugar and water until butter is melted. Add chocolate chips and stir until partially melted. Remove from heat and continue to stir until chocolate is completely melted. Pour into a large bowl and let stand 10 minutes to cool off slightly.
- At high speed, beat in eggs, one at a time into chocolate mixture. Reduce speed to low and add dry ingredients, beating until blended. Chill dough about 1 hour.
- Preheat oven to 350 degrees F (175 degrees C).
- Roll dough into balls and place on ungreased cookie sheet about 2 inches apart. Bake 8-10 minutes. While cookies are baking unwrap mints and divide each in half. When cookies are brought out of the oven, put 1/2 mint on top of each cookie. Let the mint sit for up to 5 minutes until melted, then spread the mint on top of the cookie. Eat and enjoy!
Nutrition Facts : Calories 364.3 calories, Carbohydrate 55.6 g, Cholesterol 41 mg, Fat 15.9 g, Fiber 2 g, Protein 3.7 g, SaturatedFat 9.7 g, Sodium 222 mg, Sugar 39 g
CHOCOLATE MINT SANDWICH COOKIES
In this recipe, I used Dutch-process cocoa powder for its dark color and smooth finish. To me, natural cocoa powder has a somewhat fruity chocolate flavor. Generally speaking, the two are not interchangeable. If you're in a pinch, and the recipe calls for less than 3/4 cup, you can substitute natural cocoa powder for Dutched, but not the other way around.
Provided by Samantha Seneviratne
Categories dessert
Time 1h55m
Yield about 1 1/2 dozen sandwiches
Number Of Ingredients 11
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.
CHOCOLATE-MINT DREAM SANDWICH COOKIES
For the family cookbook, my cousin submitted a cookie I've tinkered with, and it's a showstopper. These dreamy cookies with chocolate and mint pretty much melt in your mouth. -Shannon Koene, Blacksburg, Virginia
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 1-1/2 dozen.
Number Of Ingredients 16
Steps:
- Preheat oven to 375°. Beat butter and confectioners' sugar until creamy. Beat in cooled chocolate and extract. Gradually beat in flour. Fold in chocolate chips., Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Flatten to 1/4-in. thickness. Bake until set, 6-8 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely., Meanwhile, mix filling ingredients. Cut a small hole in the tip of a pastry bag; insert a star tip. Transfer filling to bag; pipe onto bottom halves of cookies. Cover with remaining cookies., For glaze, microwave chocolate chips and shortening on high until melted, stirring every 30 seconds; add extract. Dip about two-thirds of each cookie into glaze, allowing excess to drip off; top with crushed candy canes. Place on waxed paper; refrigerate until set.
Nutrition Facts : Calories 306 calories, Fat 19g fat (12g saturated fat), Cholesterol 23mg cholesterol, Sodium 77mg sodium, Carbohydrate 36g carbohydrate (26g sugars, Fiber 2g fiber), Protein 3g protein.
CHOC MINT COOKIES
Provided by Ree Drummond : Food Network
Categories dessert
Time 2h
Yield 14 cookies
Number Of Ingredients 14
Steps:
- For the cookies: Combine the flour, cocoa powder, baking powder and salt in a bowl. Whisk together and set aside.
- In the bowl of an electric mixer, cream the butter and brown sugar until fluffy. Add the peppermint extract and egg and beat until combined. Add the flour/cocoa mixture in 2 or 3 batches, mixing well after each addition. Stir in the chopped mints. Place the dough into a large ziptop bag and flatten slightly with your hand. Seal the bag and refrigerate for 30 minutes.
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
- Remove the dough from the refrigerator and let it rest in the bag at room temperature for 5 to 10 minutes.
- For rolling: Mix the flour and cocoa powder in a bowl, then tip it out onto the counter. Remove the dough from the bag and put it on the flour/cocoa mixture. Roll out the dough to a thickness of 1/3 inch. Cut with fun-shaped cookie cutters and transfer to the prepared baking sheet. You'll need to consolidate and re-roll the dough as you go.
- Bake until set, about 12 minutes. Allow to cool completely on a wire rack set over a baking sheet.
- For the royal icing: Beat the powdered sugar, milk and egg white with a mixer in a large bowl until thick and glossy. Add more powdered sugar if the icing seems too thin (the size of the egg can affect consistency). Just play with it until it's right. The icing should be stiff enough to "stand still" when piped and not run.
- To decorate: Transfer the royal icing to a piping bag and swirl the icing onto the cookies to decorate them. Let set for 10 to 15 minutes.
CHOCOLATE MINT COOKIES
Provided by Annie Denn
Categories Cookies Chocolate Dessert Bake Kid-Friendly Mint Bon Appétit California Small Plates
Yield Makes 21 cookies
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Line 3 large baking sheets with foil; butter foil. Place 1 1/4 cups chocolate chips in medium glass bowl. Microwave on medium-high until melted, stirring every 30 seconds, about 2 minutes. Cool 15 minutes.
- Mix flour and baking powder in small bowl. Using electric mixer, beat sugar, eggs, corn syrup and extract in medium bowl until thick, about 3 minutes. Gradually beat in melted chocolate, then dry ingredients. Mix in remaining chocolate chips; freeze 10 minutes.
- Drop 7 heaping tablespoons batter on each prepared baking sheet, spacing 3 inches apart (cookies will spread). Bake until cookies are cracked on top and softly set, about 15 minutes. Cool cookies on baking sheets 5 minutes. Using metal spatula, transfer cookies to racks and cool completely.
CHOCOLATE MINT COOKIES
Categories Cookies Mixer Chocolate Dessert Bake Christmas Kid-Friendly Mint Winter Shower Edible Gift Party Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 3 1/2 dozen
Number Of Ingredients 9
Steps:
- Whisk flour, cocoa powder, and salt in medium bowl to blend. Using electric mixer, beat butter in large bowl until smooth. Beat in peppermint extract and vanilla extract. Beat in sugar in 3 additions. Add egg and beat until blended. Add dry ingredients and beat just until blended (dough will be sticky).
- Divide dough between 2 sheets of plastic wrap. Using plastic wrap as aid, form dough on each into 2-inch-diameter log. Wrap with plastic and refrigerate dough until well chilled, at least 2 hours. (Dough can be prepared 1 day ahead. Keep refrigerated.)
- Position 1 rack in center and 1 rack in top third of oven; preheat to 350°F. Line 2 baking sheets with parchment paper. Unwrap cookie dough logs; roll briefly on work surface to form smooth round logs. Cut logs crosswise into 1/4-inch-thick rounds. Place rounds on prepared baking sheets, spacing 1 inch apart. Bake cookies until tops and edges are dry to touch, about 15 minutes. Transfer baking sheets with cookies to racks; cool completely. Stir chocolate in top of double boiler set over simmering water until melted and smooth. Remove from over water. Cool melted chocolate until slightly thickened but still pourable, about 10 minutes. Dip fork into melted chocolate, then wave fork back and forth over cookies, drizzling melted chocolate thickly over cookies in zigzag pattern. Refrigerate cookies on baking sheets until chocolate is set, about 10 minutes. (Cookies can be made 1 week ahead. Refrigerate in airtight container between sheets of parchment paper or waxed paper.)
CHOCOLATE MINT DREAM COOKIES
These are such a smooth cookie; minty, chocolate, and a pretty frosting. They are from a TOH and are a must have on a cookie tray!
Provided by Rachie P
Categories Drop Cookies
Time 35m
Yield 4 1/2 dozen, 12 serving(s)
Number Of Ingredients 13
Steps:
- In a large mixing bowl, cream butter and sugar.
- Beat in chocolate and mint extract; gradually add flour.
- Stir in chocolate chips. Dough will be soft.
- Drop by Tbsp 2 inches apart on ungreased baking sheets.
- Bake at 375 for 6-8 minutes. Cool 4 minutes before moving to racks to cool completely.
- Combine icing ingredients and spread over cooled cookies; let set.
- In a microwave, melt drizzle ingredients, stir until smooth. Drizzle over cookies.
HIDDEN CHOCOLATE MINT COOKIES
These cookies contain a surprise of a chocolate mint inside. Fun to make and eat. A wonderful after-dinner cookie.
Provided by Trisha W
Categories Dessert
Time 33m
Yield 24 serving(s)
Number Of Ingredients 12
Steps:
- Mix the shortening, sugars and egg.
- Stir in water and vanilla.
- Stir together the dry ingredients then mix into the batter.
- Chill the dough.
- Enclose each wafer into about 1 tablespoon of dough.
- Place each on a greased baking sheet and bake in a 400 degree oven for 8-10 minutes, or until no imprint remains when touched lightly.
Nutrition Facts : Calories 94.7, Fat 4.3, SaturatedFat 1.8, Cholesterol 13.9, Sodium 68.1, Carbohydrate 12.9, Fiber 0.2, Sugar 6.4, Protein 1.2
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