Chunky Peppermint Fudge Dream Cookies Recipes

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CHUNKY PEPPERMINT FUDGE DREAM COOKIES

Create jumbo cookies with triple chocolate and a touch of mint.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 50m

Yield 20

Number Of Ingredients 11



Chunky Peppermint Fudge Dream Cookies image

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.

Nutrition Facts : Calories 370, Carbohydrate 43 g, Cholesterol 35 mg, Fat 4, Fiber 2 g, Protein 4 g, SaturatedFat 9 g, ServingSize 1 Large Cookie, Sodium 115 mg, Sugar 30 g, TransFat 1 g

3/4 cup packed brown sugar
3/4 cup granulated sugar
1/2 cup butter or margarine, softened
1/2 cup shortening
1 teaspoon vanilla
2 eggs
2 oz unsweetened baking chocolate, melted, cooled
2 1/4 cups Gold Medal™ all-purpose flour
1 teaspoon baking soda
2 packages (4.67 oz each) foil-wrapped rectangular créme de menthe thin chocolate mints, unwrapped, coarsely chopped
1 1/2 cups semisweet chocolate chunks

CHUNKY PEPPERMINT FUDGE DREAM COOKIES

"Wrap these decadent cookies individually in a holiday print cellphane bag and tie with a bow." From a brand name baking magazine.

Provided by Courtly

Categories     Drop Cookies

Time 35m

Yield 20 serving(s)

Number Of Ingredients 10



Chunky Peppermint Fudge Dream Cookies image

Steps:

  • Heat oven to 350. In large bowl, beat brown sugar, sugar, butter, shortening, vanilla, and eggs with mixer on medium speed until smooth. Beat in melted baking chocolate. Beat in flour and baking soda until well blended. Reserve 1 cup of the chopped mints. Stir remaining mints and chocolate chunks into dough.
  • On ungreased cookie sheet, drop dough by 1/4 cupfuls 2 inches apart. Bale 11-15 minutes or until centers of cookies no longer look moist (do not overbake). Immediately sprinkle with reserved mints. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely, about 30 minutes.

Nutrition Facts : Calories 308, Fat 16.4, SaturatedFat 8, Cholesterol 33.9, Sodium 44.4, Carbohydrate 38.4, Fiber 2, Sugar 24.6, Protein 3.3

3/4 cup packed brown sugar
3/4 cup sugar
1/2 cup butter, softened
1/2 cup shortening
1 teaspoon vanilla
2 eggs
2 ounces unsweetened baking chocolate, melted and cooled
2 1/4 cups flour
2 (4 2/3 ounce) packages andes creme de menthe chocolate-covered mint candies, foil-wrapped rectangular unwrapped and coarsely chop
1 1/2 cups semisweet chocolate chunks

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