ANDES MINT COOKIES
"These really taste like Andes Mints, not just like mint chocolate chip cookies."
Provided by Duff Goldman
Categories dessert
Time 45m
Yield 24 cookies
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F and lightly coat a baking sheet with cooking spray. Sift the flour, cocoa powder, baking soda and salt into a medium bowl and set aside.
- With a hand or stand mixer, cream the butter and both sugars until fluffy. Add the eggs, vanilla and peppermint extracts and mix well.
- Add the dry mixture to the butter mixture and mix well. Stir in the chocolate chips and mint chips.
- Roll the dough into 1 1/2-inch balls and place them on the prepared baking sheet. With two fingers, press the cookies down to about 1 inch thick, keeping the cookies about 2 inches apart.
- Bake for 15 to 18 minutes, or until not glossy. Let the cookies cool on a wire rack.
DELICATE MINT SANDWICH HOLIDAY COOKIES
Provided by Melissa d'Arabian : Food Network
Categories dessert
Time 1h35m
Yield 2 dozen cookies, 12 sandwiches and 12 mini cutout cookies
Number Of Ingredients 10
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.
ANDES® MINT COOKIES
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.
Nutrition Facts : Calories 138.8 calories, Carbohydrate 17.6 g, Cholesterol 20.5 mg, Fat 7 g, Fiber 0.2 g, Protein 1.7 g, SaturatedFat 5 g, Sodium 91.6 mg, Sugar 6.5 g
DEVILISH MINTY COOKIES
Make and share this Devilish Minty Cookies recipe from Food.com.
Provided by Barenakedchef
Categories Drop Cookies
Time 20m
Yield 1 batch
Number Of Ingredients 4
Steps:
- Preheat oven to 350°.
- Coat 2 cookie sheets with nonstick cooking spray.
- In a large bowl, combine cake mix, oil and eggs and beat with an electric mixer on medium speed 3 to 4 minutes or until well blended.
- With a spoon, stir in mint candies.
- Drop by teaspoonfuls 2 inches apart onto the cookie sheets.
- Bake 9-11 minutes or until firm.
- Transfer to a wire rack to cool completely.
- Store in an airtight container.
Nutrition Facts : Calories 3033.5, Fat 164.3, SaturatedFat 29.6, Cholesterol 423, Sodium 4466.9, Carbohydrate 383.6, Fiber 12.6, Sugar 201.6, Protein 43.5
HIDDEN MINT COOKIES
This is Paula's Recipe from the Food Network. These are lovely and quick, they start with refrigerated dough! They are ready in less than a half-hour. Great for last minute company or for guests who drop by for coffee. Make a couple dozen at a time.
Provided by Manami
Categories Dessert
Time 18m
Yield 20 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven according to package directions.
- Slightly butter cookie sheet.
- Place slices of cookies on sheet 2-3" apart.
- Top each slice with chocolate wafer or mint.
- Cover wafer or mint with another slice of cookie dough.
- Brush dough with beaten egg.
- Press nuts on top of dough.
- Bake for 10 minutes.
- Voila, you have cookies ready to eat!
Nutrition Facts : Calories 203.2, Fat 8.6, SaturatedFat 2.3, Cholesterol 18.4, Sodium 226.3, Carbohydrate 29.5, Fiber 0.9, Sugar 11.4, Protein 2.8
DEVILISH CUPCAKES
Chocolate cupcakes made with Betty Crocker™ Super Moist™ devil's food cake mix, decorated with red frosting and coca candy horns and tails - the perfect devilish dessert for Halloween!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 24
Number Of Ingredients 8
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for cupcakes, using water, oil and eggs. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
- Line cookie sheet with cooking parchment paper. Melt candy melts as directed on package; spoon into resealable food-storage plastic bag. Seal bag; cut off tiny corner of bag. Squeeze bag to pipe melted candy into devils' horn and tail shapes on parchment paper. Refrigerate 10 minutes.
- Meanwhile, in large bowl, beat butter and cream cheese with electric mixer on medium speed until creamy. Gradually add powdered sugar, beating until smooth. Beat in vanilla and food color. Pipe or spread frosting on cupcakes. Insert horns and tail into frosting on each cupcake.
Nutrition Facts : Calories 350, Carbohydrate 46 g, Fat 3 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 240 mg
MINTY CHOCOLATE CHIP COOKIES
These taste like a hybrid of a chocolate chip cookie and a Girl Scouts Thin Mint®. I like to make these the week leading up to Christmas as a change from traditional holiday cookies.
Provided by tehooper
Categories Desserts Cookies Drop Cookie Recipes
Time 50m
Yield 35
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Beat butter, white sugar, brown sugar, peppermint extract, vanilla extract, and salt together in a bowl using an electric mixer until smooth and creamy. Beat eggs into butter mixture until well incorporated.
- Whisk flour, cocoa powder, and baking soda together in a bowl; gradually add to creamed butter mixture, beating until dough is well blended. Fold chocolate chips into dough. Drop dough by rounded teaspoons onto a baking sheet.
- Bake in the preheated oven until cookies are set in the middle, 8 to 10 minutes. Cool cookies on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 160.5 calories, Carbohydrate 21.6 g, Cholesterol 24.6 mg, Fat 8 g, Fiber 1 g, Protein 2 g, SaturatedFat 4.9 g, Sodium 112.3 mg, Sugar 14.9 g
MARVELOUSLY MINTY COOKIES
These pretty pastel-colored cookies are perfect for a spring baby shower.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 96
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Beat sugar, butter, shortening, vanilla and eggs in large bowl with electric mixer on medium speed until light and fluffy, or mix with spoon. Stir in flour, baking soda and salt. Stir in mint chips.
- Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet.
- Bake 11 to 13 minutes or until light golden brown. Cool 30 seconds; remove from cookie sheet to wire rack.
Nutrition Facts : Calories 80, Carbohydrate 12 g, Cholesterol 10 mg, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 65 mg
DEVIL'S FOOD COOKIES
Most people don't realize that these cookies are low in fat. You actually get more than 2 dozen of the treats from a cake mix and just four other common ingredients. -Melanie Van Den Brink of Rock Rapids, Iowa
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 28 cookies.
Number Of Ingredients 5
Steps:
- Preheat oven to 350°. In a large bowl, combine cake mix, eggs, butter and water (batter will be thick). Fold in chocolate chips. , Drop by tablespoonfuls 2 in. apart onto baking sheets coated with cooking spray. Bake 10-13 minutes or until set and edges are lightly browned. Cool 2 minutes before removing to wire racks.
Nutrition Facts : Calories 105 calories, Fat 4g fat (2g saturated fat), Cholesterol 17mg cholesterol, Sodium 155mg sodium, Carbohydrate 16g carbohydrate (9g sugars, Fiber 1g fiber), Protein 1g protein.
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