CHOCOLATE MINT CANDIES COOKIES
I received this recipe through a cookie exchange years ago, and it has become a favorite of family and friends.
Provided by Jackie Schmidt
Categories Desserts Cookies Drop Cookie Recipes
Time 1h20m
Yield 40
Number Of Ingredients 9
Steps:
- In a saucepan over medium heat, cook the sugar, butter and water, stirring occasionally until melted. Remove from heat, stir in the chocolate chips until melted and set aside to cool for 10 minutes.
- Pour the chocolate mixture into a large bowl, and beat in the eggs, one at a time. Combine the flour, baking soda and salt, stir into the chocolate mixture. Cover and refrigerate dough for at least 1 hour.
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Roll cookie dough into walnut sized balls and place 2 inches apart onto the prepared cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven, be careful not to overbake. When cookies come out of the oven, Press one mint wafer into the top of each cookie and let sit for 1 minute. When the mint is softened, swirl with the back of a spoon or toothpick to make a pattern with the green filling of the mint wafer. For smaller cookies, break mints in half.
Nutrition Facts : Calories 161.6 calories, Carbohydrate 23.8 g, Cholesterol 18.5 mg, Fat 7.4 g, Fiber 0.9 g, Protein 1.7 g, SaturatedFat 4.6 g, Sodium 99.1 mg, Sugar 16.2 g
DOUBLE CHOCOLATE AND MINT COOKIES
Provided by Giada De Laurentiis
Time 45m
Yield 12 cookies
Number Of Ingredients 10
Steps:
- Place 1 oven rack in the center of the oven and 1 oven rack in the bottom third and preheat the oven to 300 degrees F. Line 2 large rimmed baking sheets with parchment paper. Set aside.
- In a small bowl, combine the bittersweet chocolate and butter. Place the bowl over a pan of barely simmering water and stir occasionally until the chocolate has melted and the mixture is smooth.
- In a medium bowl, sift the flour, cocoa, baking powder and salt. In a large bowl, whisk together the sugar, eggs, 2 tablespoons water and vanilla extract. Gradually add the dry ingredients. Fold in the cooled chocolate. Stir in the chocolate mint pieces. Chill the dough 10 minutes to firm slightly. Using 1/4 cup measuring cup, drop 6 mounds of batter onto each prepared sheet, spacing evenly apart.
- Bake the cookies 9 minutes. Reverse the baking sheets (top to bottom) and continue baking until the cookies are slightly puffed and dry looking with some small cracks on top, 9 to 10 minutes longer. Cool the cookies completely on sheets (they may deflate slightly as they cool).
CHOCOLATE MINT BISCOTTI
This divine biscotti is full of chocolate flavor and has just enough of the refreshing mint flavor to give them a holiday flair. I love that the actual biscotti dough has chocolate/mint flavor and there are the chocolate chips and Andes candies to give an extra punch of flavor. I did drizzle them with chocolate and added extra...
Provided by Annamaria Settanni McDonald
Categories Other Snacks
Time 1h40m
Number Of Ingredients 15
Steps:
- 1. Preheat oven to 325° F. In medium bowl, mix flour, sugar, cocoa, baking powder, and salt.
- 2. In large bowl, with mixer at medium speed, beat butter, eggs, vanilla and peppermint extract until mixed.
- 3. Reduce speed to low; gradually add flour mixture and beat just until blended.
- 4. Roughly chop Andes mints.
- 5. Incorporate semi-sweet chocolate chips and roughly chopped Andes mints until combined.
- 6. Divide dough in half. On parchment paper lined large cookie sheet, shape each half into 12" by 3" log, about 3 inches apart.
- 7. Bake logs 30 minutes.
- 8. Cool logs on cookie sheet on wire rack 15 minutes.
- 9. Place logs on cutting board. With serrated knife, cut each log crosswise into 1/2-inch-thick diagonal slices. With long metal spatula, place slices, top side up, 1/4 inch apart, on same cookie sheet. Bake slices 20 minutes more to allow biscotti to dry out. Cool biscotti completely on cookie sheet on wire rack. (Biscotti will harden as they cool.) Store biscotti in tightly covered container at room temperature up to 2 weeks, or in freezer up to 6 months.
- 10. The additional 20 minute baking time is optional but do lay cookies to dry. Drizzle with chocolate of choice. Add crushed mint chocolate candies or crushed peppermint candies or shake some powdered sugar atop.
CHEWY DOUBLE CHOCOLATE PEPPERMINT COOKIES
A chewy, double chocolate cookie with mint in the batter and on top with a sprinkling of crushed candy cane. Perfect for cookie exchanges, holiday gatherings, or alongside a cup of hot cocoa on a cold winter's night.
Provided by Minimalist Baker
Categories Dessert
Time 30m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (176 C).
- In a large bowl, cream the butter and sugar together for about 1-2 minutes. Add egg, peppermint extract and beat until light and fluffy, scraping down the sides as you go to ensure even mixing.
- Add flour, salt, cocoa powder, baking soda and powder to a sifter and sift gradually over the wet ingredients mixing as you go. Mix until well combined.
- Add chocolate chips and stir in with a mixing spoon and then chill in the freezer for 10 minutes while the oven finishes heating.
- Form the dough into small balls (heaping 1 Tbsp) and place 1.5 inches apart on an ungreased or parchment-lined baking sheet. Press the tops down and then top with a few more chocolate chips (to indicate what's inside).
- Bake for 10-12 minutes - the edges should start to dry but the tops will still be slightly soft looking. Let set on the cookie sheet for a few minutes more but sprinkle crushed candy cane on immediately.
- Transfer to a cooling rack to rest until completely cooled. Store in an airtight container to keep fresh for up to a few days or freeze for several weeks.
Nutrition Facts : ServingSize 1 cookies, Calories 210 kcal, Carbohydrate 29 g, Protein 2.3 g, Fat 10 g, SaturatedFat 6 g, Fiber 1.4 g, Sugar 17 g
CHOCOLATE MINT COOKIES
Of all my cookie recipes, these are my family's favorites. When they're given a choice between them and store-bought mint cookies, these win hands down.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 9 dozen.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 108 calories, Fat 5g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 82mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 1g fiber), Protein 1g protein.
MINT CHOCOLATE CHIP COOKIES
Enjoy these cookies during the Christmas season, and share with loved ones. They're made with little pieces of peppermint candy canes for an extra-festive flourish
Provided by Liberty Mendez
Categories Afternoon tea, Dessert
Time 29m
Number Of Ingredients 10
Steps:
- Melt the butter in a pan, leave to cool for a few minutes, then pour into a large bowl. Whisk in both sugars and the egg until combined.
- Use a wooden spoon to mix in the flour and baking powder until the mixture comes together into a dough. Beat in the peppermint extract, then fold in the chocolate chips. Wrap well and chill for 1 hr.
- Heat the oven to 180C/160C fan/gas 4. Divide the cookie dough into 16 pieces (about 45g each), and roll each piece into a ball using your hands. Arrange the dough balls on two baking trays lined with baking parchment, well spaced apart, and press them down slightly. Bake for 10 mins, then remove the trays from the oven and tap sharply on a work surface to flatten the cookies. Return to the oven and repeat this after 2 mins, then again after another 2 mins (they should bake for 14 mins in total). Leave to cool completely on the trays.
- Melt the chopped chocolate in a heatproof bowl over a pan of simmering water, or in 15-second bursts in the microwave, stirring between each burst. Line a baking tray with baking parchment. Dip one half of each cookie into the melted chocolate, place on the lined tray and sprinkle with candy cane pieces. Transfer the tray to the fridge and chill for 30 mins to set.
Nutrition Facts : Calories 252 calories, Fat 12 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 19 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium
CHOCOLATE ANDES MINT COOKIES
These are chocolate cookies with just the right amount of mint! These cookies usually pleasantly surprise people when they have never had them before. I can only find the green bags of Andes mint baking chips at Wal Mart, and I usually stock up on them, because this is fast becoming our friends' and is already one of my husband's favorite type of cookies. This recipe also doubles well.
Provided by Greeny4444
Categories Drop Cookies
Time 45m
Yield 36 cookies, 18 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F
- Combine flour, cocoa, baking soda, and salt in a small bowl; set aside.
- Cream butter, shortening, granulated sugar, and brown sugar in a large mixing bowl.
- Add vanilla extract and eggs, beating well.
- Switch from an electric mixer to a sturdy spoon, and gradually mix in the flour mixture.
- Stir in mint chips. The dough will be VERY stiff.
- Drop by well-rounded teaspoons (I use a cookie scoop) onto parchment-lined baking sheets.
- Bake for 10 minutes, until centers are set.
- Remove immediately (be careful, so cookies do not fall apart) to wire racks to cool completely.
Nutrition Facts : Calories 231.5, Fat 11.9, SaturatedFat 5.1, Cholesterol 37.1, Sodium 150.5, Carbohydrate 30, Fiber 1.5, Sugar 16.3, Protein 3
ANDES CHOCOLATE MINT COOKIES
Make and share this Andes Chocolate Mint Cookies recipe from Food.com.
Provided by RecipeNut
Categories Dessert
Time 40m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Over low heat, combine butter, sugar and water.
- Heat until melted and add chocolate chips until partly melted.
- Remove from heat and stir.
- Pour into large mixing bowl.
- Let stand 10 minutes to cool slightly.
- Beat in eggs one at a time on high speed.
- Reduce mixer to low speed and add flour, salt and baking soda.
- Beat until well-blended.
- Chill one hour (dough is almost liquid before chilling but hardens and is easy to shape after chilling).
- Roll into balls, place two inches apart on parchment paper-lined baking sheets.
- Bake for 10 minutes.
- Place an Andes Mint half on top.
- Allow to melt slightly and spread with a spoon.
CHOCOLATE MINT TRUFFLE COOKIES
Mix up the cookie exchange with Chocolate Mint Truffle Cookies. Made with crushed candy canes, Chocolate Mint Truffle Cookies are an unexpected surprise.
Provided by My Food and Family
Categories Recipes
Time 2h27m
Yield 22 servings, 2 cookies each
Number Of Ingredients 7
Steps:
- Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Add sugar; mix well. Beat in eggs, 1 at a time. Add combined flour and baking powder; mix well. (Dough will be very soft.) Refrigerate 2 hours.
- Heat oven to 350°F. Roll heaping teaspoonfuls of dough into 1-inch balls. Place, 2 inches apart, on baking sheets sprayed with cooking spray.
- Bake 10 to 12 min. or until tops are set. (Do not overbake.) Immediately sprinkle with crushed candy. Cool 1 min. on baking sheets. Remove to wire racks; cool completely.
Nutrition Facts : Calories 180, Fat 9 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 35 mg, Sodium 60 mg, Carbohydrate 0 g, Fiber 0.9643 g, Sugar 0 g, Protein 2 g
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.
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- In a large bowl, combine the flour, baking soda and salt. Pass the cocoa powder through a fine sieve into the bowl; whisk the mixture until evenly combined.
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