CHOCOLATE MINT SANDWICH COOKIES
Steps:
- For the cookies: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
- Beat the butter, granulated sugar, brown sugar and salt in a stand mixer on medium speed until light and fluffy, about 2 minutes. Add the eggs 1 at a time, beating well in between each addition. Add the yolk and vanilla and beat until combined. Reduce the speed to low. Stir together the flour and cocoa powder in a small bowl, then add it to the dough in two batches, mixing well in between each.
- Remove the dough from the bowl and place on a piece of plastic wrap (the dough will feel a bit wet but will come together once chilled). Form the dough into a disc and wrap tightly. Refrigerate until chilled, about 1 hour.
- Place some cocoa powder in a small bowl. Scoop a 2-tablespoon piece of dough and roll into a ball. Dip the bottom of a flat-bottomed jar or glass in the cocoa powder and press the cookie out into a flat 3-inch disc. Place on the prepared baking sheet and repeat with the remaining dough. Bake the cookies until set and just starting to turn darker brown on the bottom, 9 to 11 minutes. Remove from the oven and let sit for 2 minutes, then transfer to a wire rack to cool completely, about 1 hour.
- Meanwhile, make the buttercream: Melt the butter with the mint in a small saucepan over medium-low heat. Reduce the heat to low and continue to cook the butter, gently mashing the mint, until the butter starts to take on the flavor of the mint, about 15 minutes. Strain the butter into a small bowl and immediately place it in the fridge to solidify, about 30 minutes.
- Scrape the butter into the bowl of a stand mixer and beat on medium-high speed until it is light and fluffy, about 5 minutes. Reduce the speed to low and beat in the confectioners' sugar in batches. Beat in the heavy cream, salt and food coloring. Transfer to a piping bag fitted with a round tip.
- Build the cookies: Pipe buttercream on the bottoms of 9 cookies to cover in an even layer. Top each with another cookie, then chill until the buttercream is hardened, about 30 minutes.
- Meanwhile, line a plate with parchment paper. Melt the chocolate and vegetable oil together in a small saucepan over medium heat until smooth. Working with one cookie at a time, gently place in the chocolate and spoon more chocolate over the top until completely coated. Use a slotted spatula or spoon to remove the cookie from the chocolate and place on the lined plate. Repeat with the remaining cookies. Refrigerate until the chocolate is hardened, about 10 minutes.
CHOCOLATE MINT CAKE MIX COOKIES
Cake mix cookies are easy to make and fun to eat, especially when they are sandwiched around a minty buttercream! These cookies are festive and delicious!
Provided by Tanya Schroeder
Categories Cookies
Time 28m
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees. Line baking sheets with parchment paper and set aside.
- In a bowl, stir together the cake mix, vegetable oil, and eggs until completely combined. Roll the dough into 1-inch balls. Place the balls on the prepared baking sheet.
- Bake the cookies for 8 minutes. Allow the cookies to cool for about 5 minutes before removing to a cooling rack.
- To prepare the frosting, beat the butter in the bowl of a stand mixer until creamy. Slowly beat in the powdered sugar one cup at a time. Add extract and milk, stirring until the buttercream has a spreadable consistency. Stir in the food coloring and fold in the chopped Andes Mints.
- Carefully spread frosting on the bottoms of half of the cookies; top with remaining cookies.
Nutrition Facts : Calories 180 calories, Carbohydrate 18 grams carbohydrates, Cholesterol 34 milligrams cholesterol, Fat 12 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 63 grams sodium, Sugar 17 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
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.
PEPPERMINT-CHOCOLATE CAKE MIX SANDWICH COOKIES
Enjoy all the flavors of chocolate-peppermint bark in cookie form! These soft and chewy cookies are made with cake mix, so they come together quick!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 18
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Line 2 cookie sheets with cooking parchment paper; set aside.
- In large bowl, mix cake mix, oil and eggs with electric mixer on low speed until soft dough forms. Scoop dough by level tablespoonfuls onto cookie sheets. Bake 8 to 10 minutes or until edges are set and slightly crispy. Cool 5 minutes on cookie sheets. Remove to cooling racks to cool completely.
- To make frosting, in large bowl, beat marshmallow creme and 1 cup butter with electric mixer on medium speed until smooth. Beat in powdered sugar and vanilla until smooth. Spoon 2 tablespoons frosting onto each of half of the cookies; top with remaining cookies.
- Roll edges of cookies in crushed peppermint candies.
Nutrition Facts : Calories 340, Carbohydrate 49 g, Cholesterol 50 mg, Fat 3, Fiber 0 g, Protein 2 g, SaturatedFat 8 g, ServingSize 1 Sandwich Cookie, Sodium 310 mg, Sugar 23 g, TransFat 0 g
CHOCOLATE MINT SANDWICH COOKIES
I got this recipe from my daughter years ago. I've taken these chewy filled cookies and the treasured recipe to many cookie exchanges.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2-1/2 dozen cookies.
Number Of Ingredients 16
Steps:
- In a small saucepan, combine the butter, brown sugar, water and chocolate chips. Cook and stir over low heat until chips are melted. Cool. Beat in eggs and vanilla. Combine the flour, baking soda and salt; gradually add to chocolate mixture. , Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° until firm, 10-12 minutes. Remove to wire racks to cool. , In a large bowl, combine confectioners' sugar, butter, milk, extract, salt and, if desired, food coloring until smooth. Spread on the bottoms of half of the cookies; top with remaining cookies.
Nutrition Facts : Calories 213 calories, Fat 8g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 187mg sodium, Carbohydrate 36g carbohydrate (27g sugars, Fiber 1g fiber), Protein 2g protein.
CAKE MIX CHOCOLATE-MINT COOKIES
Enjoy these mint-chocolate chip cookies made using Betty Crocker™ Super Moist™ cake mix - a perfect dessert for your guests.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 40m
Yield 30
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. In large bowl, beat cake mix, brown sugar, eggs, oil, water and peppermint extract with electric mixer on medium speed until smooth. Stir in baking chips and chocolate chips.
- Onto ungreased cookie sheets, drop dough by tablespoonfuls 2 inches apart.
- Bake 10 to 12 minutes or until centers are set. Cool 2 minutes; remove from cookie sheets to cooling racks.
Nutrition Facts : Calories 120, Carbohydrate 16 g, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 130 mg
CHOCOLATE MINT CAKE MIX COOKIES
This is the easiest cookie recipe ever! You can play around with the ingredients. I make these for Christmas and they are devoured before we eat dinner! Nobody will believe you when you tell them they're made from cake mix!
Provided by Rebecca Kovacs
Categories Desserts Cookies Cake Mix Cookie Recipes
Time 40m
Yield 36
Number Of Ingredients 5
Steps:
- Combine cake mix, oil, and eggs in a mixing bowl or the bowl of an electric stand mixer and mix well. Stir in creme de menthe baking chips and white chocolate chips.
- Chill dough for 20 to 30 minutes.
- Form dough into 1- to 2-inch balls and place 2 inches apart on cookie sheets.
- Bake in the preheated oven until edges are set, 8 to 9 minutes.
Nutrition Facts : Calories 123.8 calories, Carbohydrate 13.5 g, Cholesterol 11.2 mg, Fat 7.7 g, Fiber 0.5 g, Protein 1.6 g, SaturatedFat 2.5 g, Sodium 107.1 mg, Sugar 9.1 g
MINT-CHOCOLATE SANDWICH COOKIES
Chocolate and mint are a classic pairing, but try swapping pure almond extract for the peppermint.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h
Yield Makes 27
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees, with racks in upper and lower thirds. In a small bowl, whisk together flour and salt. In a medium bowl, using an electric mixer, beat butter and granulated sugar on high, scraping down bowl as needed, until light and fluffy, 4 minutes. Add vanilla and beat to combine. Add egg and beat to combine. With mixer on low, gradually add flour mixture and beat just until combined. Transfer dough to a quart-size zip-top bag; with scissors, snip a 3/4-inch hole in one corner (or use a pastry bag with a plain tip). Pipe 54 cookies (3/4 by 2 inches), 1/2 inch apart, onto two parchment-lined baking sheets. Chill until firm, 20 minutes.
- Bake until cookies are light golden at edges, about 15 minutes, rotating sheets halfway through. Transfer immediately to wire racks and let cool.
- Place chocolate in a medium heatproof bowl set over (not in) a saucepan of simmering water. Stir until melted, 2 minutes. Remove bowl from pan. (Alternatively, melt chocolate in microwave.) In another medium bowl, whisk together confectioners' sugar, peppermint extract, and 4 teaspoons water. With a small offset spatula or table knife, spread chocolate on flat side of half the cookies and mint glaze on the other half. Sandwich cookie halves together.
Nutrition Facts : Calories 321 g, Fat 14 g, Fiber 1 g, Protein 3 g
CHOCOLATE SANDWICH COOKIES
These are my family's very favorite cookies. They're soft, chewy and totally delicious. -Karen Bourne, Magrath, Alberta
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 4 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a large bowl, beat cake mixes, eggs and oil until blended. Shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets and flatten slightly., Bake 8-10 minutes or until a slight indentation remains when lightly touched. Cool on pans 2 minutes. Remove to wire racks to cool completely., For filling, in a large bowl, beat cream cheese, butter and vanilla until blended. Beat in enough confectioners' sugar to reach desired consistency. If desired, tint with food coloring., Spread filling on bottom of half of the cookies. Cover with remaining cookies.
Nutrition Facts :
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