CHOCOLATE-MINT COOKIE CUPS
When chocolate and mint get together with a hint of peppermint, mmm...magic happens. If you don't have mini muffin pans to make these cookies, use disposable foil baking cups.-Pam Correll, Brockport, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 3 dozen.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extract. Combine flour, cocoa, baking soda, baking powder and salt; gradually add to creamed mixture and mix well., Shape into 1-in. balls; place in paper-lined miniature muffin cups. Bake until set, 8-10 minutes. Remove to wire racks. Cool completely., Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool to room temperature, stirring occasionally. Refrigerate until ganache reaches a piping consistency, about 20 minutes. Pipe over cookies. , In a microwave-safe bowl, melt white baking chips at 50% power 1 minute; stir until smooth. If desired, tint with green food coloring. Pipe over tops.
Nutrition Facts : Calories 115 calories, Fat 6g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 57mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 1g fiber), Protein 1g protein.
MINT CAPPED BROWNIE COOKIE CUPS
Make and share this Mint Capped Brownie Cookie Cups recipe from Food.com.
Provided by lolablitz
Categories Dessert
Time 43m
Yield 4 dozen, 48 serving(s)
Number Of Ingredients 11
Steps:
- Pop kisses into the freezer while prepping the dough.
- Heat oven to 350.
- Line 48 small muffin cups (1 3/4" in diameter) with paper or foil cups.
- Beat butter, sugar, water and vanilla in large bowl with a mixer at medium speed until well blended.
- Add eggs, beat well.
- Stir together flour, cocoa, salt and baking soda. Gradually add to sugar mixture, beating on low speed just until blended.
- If necessary, refrigerate dough until firm enough to handle.
- Shape dough into 1 inch balls and pop into prepared muffin cups.
- Bake 11-13 minutes or until cookie surface is set. Cookies will appear soft and moist, do not overbake.
- Cool 5 minutes on wire rack.
- Press chocolate into center of each cookie and cool completely.
- Sprinkle each cookie with powdered sugar.
Nutrition Facts : Calories 63.6, Fat 2.9, SaturatedFat 1.7, Cholesterol 14.5, Sodium 56.4, Carbohydrate 8.7, Fiber 0.3, Sugar 5.2, Protein 0.9
MINT CHOCOLATE CHIP COOKIES
Calling all mint chocolate lovers! These amazing and easy mint chocolate chip cookies are a favorite for any time of the year, but because of their bright green color they are especially perfect to bake for Christmas, St. Patrick's day, or another green-themed event! Keep things simple by mixing up the cookie dough from a bag of classic Betty Crocker™ sugar cookie mix before adding in the chocolate and mint. Remember to pick up green food coloring along with your creme de menthe baking chips and mint extract to transform this classic sugar dough into delightfully festive and deliciously minty cookies. Keep this recipe on hand for the next time you are baking a treat to celebrate one of your favorite holidays or for those times when you are just in the mood for a deliciously decadent mint chocolate chip dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 40m
Yield 36
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. In large bowl, stir cookie mix, butter, extract, food color and egg until soft dough forms. Stir in creme de menthe baking chips and chocolate chunks.
- Using small cookie scoop or teaspoon, drop dough 2 inches apart on ungreased cookie sheet.
- Bake 8 to 10 minutes or until set. Cool 3 minutes; remove from cookie sheet to wire rack. Serve warm or cool completely. Store tightly covered at room temperature.
Nutrition Facts : Calories 140, Carbohydrate 17 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 4 1/2 g, ServingSize 1 Cookie, Sodium 75 mg, Sugar 13 g, TransFat 1/2 g
BUTTER MINT COOKIES
These delicate mint cookies were a big hit when I made them for a party at work. -Anita Epitropou, Zion, Illinois
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 3 dozen.
Number Of Ingredients 5
Steps:
- In a large bowl, cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in extract. Gradually add flour and mix well. , Roll tablespoonfuls of dough into balls. Place 1 in. apart on ungreased baking sheets; flatten with a glass dipped in colored sugar. Bake at 350° for 10-12 minutes or until firm. Remove to wire racks to cool.
Nutrition Facts : Calories 74 calories, Fat 5g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 41mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.
THIN MINT COOKIES
If you love chocolate and mint you are sure to love this homemade version of the Girl Scout Cookies.
Provided by Lauren
Categories Desserts Cookies Refrigerator Cookie Recipes
Yield 18
Number Of Ingredients 9
Steps:
- In a large bowl, beat 1/2 cup butter or margarine until creamy. Add the sugar, and beat until mixed well. Beat in egg and mint extract.
- Sift flour, cocoa, and salt together into a small bowl. Add flour mixture by halves into creamed mixture, beating well after each addition.
- Divide dough in half. On lightly floured surface roll dough into two 1 1/2 inch diameter cylinders. Wrap each cylinder in waxed paper, and refrigerate 5 hours.
- Preheat oven to 350 degrees F (175 degrees C). Thirty minutes prior to baking, place both cylinders in freezer.
- Remove one cylinder at a time, and slice 1/4 inch thick pieces with very sharp knife. Place on cookie sheets about 1 1/2 inches apart. Bake 10 to 12 minutes.
- Melt 1/4 cup butter or margarine and the semisweet chocolate in a double boiler or in the microwave. Drizzle over warm cookies. Place on wire racks, and let cool and harden completely.
Nutrition Facts : Calories 175.3 calories, Carbohydrate 21.7 g, Cholesterol 30.7 mg, Fat 9.8 g, Fiber 1.3 g, Protein 2.1 g, SaturatedFat 6 g, Sodium 91.3 mg, Sugar 13.5 g
MINT COOKIE COOKIES
Steps:
- In a large mixing bowl, cream the butter, white and dark sugars. Beat in the egg, water and vanilla. In a separate bowl, sift together the flour, baking soda, and salt. Blend flour mixture into the butter mixture, and stir well. Wrap dough in waxed paper and chill at least 2 hours.
- Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets. Cover each thin mint with 1 tablespoon of dough. Place on cookie sheet and top with a pecan.
- Bake at 375 for 10 to 12 minutes. Let cool slightly on cookie sheet before removing to racks.
Nutrition Facts : Calories 131.6 calories, Carbohydrate 16.1 g, Cholesterol 17.9 mg, Fat 7 g, Fiber 0.5 g, Protein 1.5 g, SaturatedFat 3.8 g, Sodium 125 mg, Sugar 8 g
MINT CHOCOLATE CHIP COOKIES
I am not the greatest mint lover but even I have to admit that the fusion of mint and chocolate will silence the toughest critic. This recipe from "Hershey's Kitchen" will satisfy the strongest chocolate craving while leaving a refreshing aftertaste. (This cookie can be made with any flavour chips and all by itself).
Provided by Sparkle 1874
Categories Drop Cookies
Time 18m
Yield 60 cookies
Number Of Ingredients 10
Steps:
- Heat over to 375 degrees F.
- Beat butter, granulated sugar, brown sugar, vanilla and salt in a large bowl until creamy.
- Add eggs; beat well.
- Stir together flour, cocoa and baking soda.
- Gradually add flour mixture to butter mixture beating until well blended.
- Add chocolate chips to batter.
- Drop by rounded teaspoons onto an ungreased cookie sheet.
- Bake 8 to 10 minutes or until set. Cool slightly; remove from cookie sheet to wire rack.
- Cool completely.
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