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.
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.
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 THUMBPRINTS
These are definately going to be on my christmas cookie tray this year! This recipe comes from a brand name baking magazine.
Provided by Courtly
Categories Dessert
Time 39m
Yield 48 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 375. In large bowl, beat sugar, 1 cup butter and the vanilla with electric mixer on medium speed until fluffy. Beat in egg yolk until smooth. Beat in flour and cocoa.
- Shape dough by rounded teaspoonfuls into 1 inch balls. On ungreased cookie sheet, place balls 1 inch apart. With inxes finger or thumb, make indentation in center of each ball.
- Bake 7-9 minutes or until set. Immediately remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
- In small bowl, beat 1/4 cup butter and the powdered sugar on low speed until smooth. Beat in milk, peppermint extract and enough food color for desired color. Spoon about 1/2 t. filling into each cookie.
- Melt the chocolate chips and shortening, and drizzle over the tops of each cookie.
Nutrition Facts : Calories 81.3, Fat 5.3, SaturatedFat 3.3, Cholesterol 16.2, Sodium 42.9, Carbohydrate 8.4, Fiber 0.3, Sugar 5, Protein 0.6
CHOCOLATE MINT SANDWICHES
This is a rich, densely-chocolatey cookie with a hint of mint.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 3 dozen
Number Of Ingredients 10
Steps:
- Make cookies: Whisk together cocoa powder and flour in a bowl. Put butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes. Mix in egg until well blended. Reduce speed to low. Add flour mixture; mix until just combined. Divide dough in half, and shape each half into a disk; wrap in plastic. Refrigerate until firm, about 1 hour (or overnight).
- Preheat oven to 350 degrees. Transfer dough to a work surface lightly dusted with confectioners' sugar. Roll out dough to 1/8 inch thick. Cut out cookies using a 2-inch round cookie cutter; space 1/2 inch apart on baking sheets lined with parchment paper. Repeat with remaining scraps of dough. Bake cookies until firm, rotating sheets halfway through, 10 to 12 minutes. Let cool completely on sheets on wire racks.
- Meanwhile, make ganache: Bring cream to a boil in a small saucepan over medium-high heat. Add chocolate. Cook, stirring constantly until chocolate is smooth. Stir in peppermint extract. Let cool slightly, 10 to 15 minutes.
- Spoon 1 teaspoon ganache onto the bottom of 1 cookie; sandwich with another cookie. Repeat with remaining cookies and ganache. Refrigerate until firm, about 10 minutes.
- Make glaze: Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring constantly. Let cool slightly. Dip one flat side of each sandwich into melted chocolate to coat; gently shake off excess. Place sandwiches, chocolate sides up, on wire racks set over baking sheets. Refrigerate until set, about 15 minutes.
CHOCOLATE MINT CRINKLE COOKIES
These are THE BEST Christmas cookies ever! They taste a lot like Panera's holiday crinkle mint cookies. Recipe is from RecipeGirl.com
Provided by 20XCRunner12
Categories Dessert
Time 3h
Yield 4 dozen cookies
Number Of Ingredients 12
Steps:
- In a small bowl, mix together flour, cocoa, baking powder, and salt.
- In a large bowl, whisk together sugar, oil, eggs, and extracts until well blended.
- Stir dry mixture into wet mixture until just combined. Cover bowl and refrigerate for two hours.
- Heat oven to 350 degrees F. Mix powdered sugar and green sugar. Roll cookie dough into 1 inch balls, roll in sugar mixture, and place 1 1/2 inches apart on parchment-lined cookies sheets.
- Bake for 11-13 minutes. While baking, unwrap Kisses. When cookies are done baking, immediately press a Kiss in each cookie. Place cookie sheet in refridgerator or freezer (Kisses will not hold their shape if allowed to cool at room temperature).
- When Kisses are set, remove from refridgerator and store in an airtight container. ENJOY!
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
MINT-FILLED CHOCOLATE THUMBPRINTS
Cool mint and rich chocolate make a seductive cookie combo. One cookie batch may not be enough.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 48
Number Of Ingredients 13
Steps:
- Heat oven to 375°F (if using dark or nonstick cookie sheet, heat oven to 350°F). In large bowl, beat granulated sugar, 1 cup butter and the vanilla with electric mixer on medium speed until fluffy. Beat in egg yolk until smooth. Beat in flour and cocoa.
- Shape dough by rounded teaspoonfuls into 1-inch balls. On ungreased cookie sheet, place balls 1 inch apart. With index finger or thumb, make indentation in center of each ball.
- Bake 7 to 9 minutes or until set. Immediately remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
- In small bowl, beat 1/4 cup butter and the powdered sugar on low speed until smooth. Beat in milk, peppermint extract and enough food color for desired color. Spoon about 1/2 teaspoon filling into each cookie.
- Place chocolate chips and shortening in small resealable food-storage plastic bag; seal bag. Microwave on High about 1 minute or until softened. Gently squeeze bag until chocolate is smooth; cut off tiny corner of bag. Squeeze bag to drizzle chocolate over cookies. Let stand about 1 hour or until chocolate is set.
Nutrition Facts : Calories 80, Carbohydrate 8 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 30 mg, Sugar 5 g, TransFat 0 g
CHOCOLATE-MINT THUMBPRINTS
Cool mint and rich chocolate make a delicious cookie combo - perfect for a dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h15m
Yield 36
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Line cookie sheets with cooking parchment paper.
- In large bowl, beat 1 cup butter and the powdered sugar with electric mixer on medium speed until light and fluffy. Beat in peppermint extract, egg yolks and food color until blended. On low speed, beat in flour, baking powder and salt.
- Shape dough into 1-inch balls; place 2 inches apart on cookie sheets. Using end of handle of wooden spoon, press a deep well into center of each cookie.
- Bake 10 to 12 minutes or until set. Reshape wells with end of handle of wooden spoon. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
- In medium microwavable bowl, microwave chocolate chips, cream and 3 tablespoons butter on High 1 minute, stirring frequently, until chocolate is melted and mixture is smooth. Fill each well with about 1 teaspoon chocolate mixture; garnish with candy piece. Let stand about 1 hour until chocolate is set.
Nutrition Facts : Calories 130, Carbohydrate 12 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 5 g, ServingSize 1 Cookie, Sodium 70 mg, Sugar 6 g, TransFat 0 g
NESTLE® TOLL HOUSE® MINT FILLED DELIGHTFULLS™ CHOCOLATE CHIP COOKIES
America's favorite chocolate chip cookie recipe gets a burst of refreshment with Mint Filled DelightFulls.
Provided by Nestle Toll House
Categories Trusted Brands: Recipes and Tips Nestle® Toll House®
Time 20m
Yield 48
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F.
- Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in DelightFulls morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
- Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Nutrition Facts : Calories 140.1 calories, Carbohydrate 15.9 g, Cholesterol 17.9 mg, Fat 8 g, Fiber 0.3 g, Protein 1.3 g, SaturatedFat 4.2 g, Sodium 108.5 mg, Sugar 6.6 g
MINT-FILLED COOKIES
I tuck a peppermint patty inside these treats for a fun surprise. The bites will melt in your mouth. —Karen Nielson, St. George, Utah
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 40 cookies.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 208 calories, Fat 8g fat (5g saturated fat), Cholesterol 24mg cholesterol, Sodium 117mg sodium, Carbohydrate 33g carbohydrate (21g sugars, Fiber 1g fiber), Protein 2g protein.
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