Easy Mint Surprise Cookies Recipes

Steps:

• In a large bowl, cream butter, cream cheese and sugars until light and fluffy, 5-7 minutes. Beat in eggs, milk and vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into butter mixture., Divide dough in half; shape each into a disk. Wrap in waxed paper and refrigerate 30 minutes or until firm enough to roll., Preheat oven to 400°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 3-in. round cookie cutter. Place a mint patty in center of each circle; fold dough over patty. Pinch to seal seams. Place on greased baking sheets, seam side down., Bake 8-10 minutes or until cookies are golden brown. Remove from pans to wire racks to cool completely., In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over cookies. Refrigerate until set. Store in an airtight container in the refrigerator., Freeze option: Transfer unrolled disks to a freezer container; freeze. To use, thaw dough in refrigerator until soft enough to roll. Prepare, bake and decorate as directed.

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.

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.

Steps:

• Heat oven to 350 degrees.
• In a large bowl, cream together the butter, margarine, brown sugar, sugar, and dry pudding mix until well blended. Then beat in eggs and vanilla. Add baking soda and flour until combined.
• Roll into 1 inch balls. Split each dough ball in half and flatten slightly. Place each half on the bottom and top of each mint patty and mold the dough around the mint and seal up the edges.
• Place on a cookie sheet lined with parchment paper or baking mat.
• Cook for about 10-12 minutes or until golden brown.

Steps:

• In a small heavy saucepan, combine the butter, brown sugar and water; cook over low heat until butter is melted. Remove from the heat; stir in chips until melted. , Transfer to a large bowl; cool for 10 minutes. Add eggs, one at a time, beating well after each addition. Combine flour, baking soda and salt; gradually add to the chocolate mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle. , Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until surface cracks. Remove to wire racks. Immediately place half of a mint candy on each cookie. Let stand until candy begins to melt; spread with a knife.

Steps:

• Sift together the flour,baking soda and salt.
• Cream the butter, sugars.
• Add the eggs, vanilla- beat well.
• Blend in the dry ingredients.
• Cover and chill at least two hours or overnight.
• Take a tablespoon size amount of dough and enclose/conceal mint in dough.
• Place on ungreased baking sheet.
• Place walnut half on top.
• Bake at 375° for 9-12 minutes.

Steps:

• Sift flour, soda, and salt.
• Cream butter and sugar well.
• Add eggs, water, and vanilla.
• Blend in dry ingredients gradually; mix thoroughly.
• Shape dough into rolls 1 1/2 inches in diameter. Wrap in wax paper. Chill at least four hours.
• Meanwhile, melt chocolate and cut into small, round wafers (the shape isn't so important -- just enough to fill the center of the cookie).
• Cut dough in slices 1/8" thick. Place on cookie sheet. Top one slice of dough with chocolate wafer. Cover with second slice and seal edges.
• Top with walnut half.
• Bake at 375 for 10-12 minutes.

Steps:

• 1. pre heat oven to recommended temperature on cookie dough package.
• 2. Roll cookie dough by the teaspoonful into balls and wrap around each individual mint-(reserve some mints for garnish). Bake 8-10 min or until golden.
• 3. Garnish: melt remaining mints in ten second intervals in microwave until smooth, drizzle onto cooled cookies