CHOCOLATE-MINT MARBLE COOKIES
These are especially fun for kids to make--they'll love squishing the dough balls together to make each marble. Cream cheese gives the cookies richness and chewiness. Just make sure both the butter and cream cheese are at room temperature before you start so that they'll incorporate fully into the dough. The food coloring is optional. Omit it if you like-or add more if you prefer a more vibrant green.
Provided by eatthelove
Time 50m
Yield 18
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone baking mat or parchment paper.
- Put 1 3/4 cups sugar, butter, cream cheese, baking powder, salt, and peppermint and vanilla extracts in a bowl. Cream together with a mixer until well blended, 2 or 3 minutes. Mix in egg until incorporated. Add 2 cups of the flour; mix on low speed until incorporated, 2 to 3 minutes (dough will be very soft).
- Divide dough roughly in half and transfer one half to another bowl. Mix in food coloring, if using, and remaining 1/2 cup flour into one half of dough. Mix cocoa powder into other half. Place 1/2 cup sugar in a small bowl.
- Pinch off about 1 teaspoon of green dough and roll into a small ball; repeat with remaining green dough. Do the same with chocolate dough. To make each cookie, line up 4 small balls of dough in a row, alternating colors: green, chocolate, green, chocolate. Squish the 4 small dough balls together and roll lightly into 1 big ball. Roll in sugar; set on prepared baking sheet, leaving 2 inches between cookies. Repeat with remaining dough.
- Bake until cookie edges start to turn golden brown, 13 to 15 minutes. Cool on baking sheet 10 minutes. Transfer to a wire rack to cool completely.
Nutrition Facts : Calories 262.4 calories, Carbohydrate 40.3 g, Cholesterol 37.6 mg, Fat 10.8 g, Fiber 1.5 g, Protein 3.3 g, SaturatedFat 6.6 g, Sodium 158.4 mg, Sugar 25.2 g
MINT CHOCOLATE CHIP COOKIES
I am not the greatest mint lover but even I have to admit that the fusion of mint and chocolate will silence the toughest critic. This recipe from "Hershey's Kitchen" will satisfy the strongest chocolate craving while leaving a refreshing aftertaste. (This cookie can be made with any flavour chips and all by itself).
Provided by Sparkle 1874
Categories Drop Cookies
Time 18m
Yield 60 cookies
Number Of Ingredients 10
Steps:
- Heat over to 375 degrees F.
- Beat butter, granulated sugar, brown sugar, vanilla and salt in a large bowl until creamy.
- Add eggs; beat well.
- Stir together flour, cocoa and baking soda.
- Gradually add flour mixture to butter mixture beating until well blended.
- Add chocolate chips to batter.
- Drop by rounded teaspoons onto an ungreased cookie sheet.
- Bake 8 to 10 minutes or until set. Cool slightly; remove from cookie sheet to wire rack.
- Cool completely.
CHOCOLATE MARBLE COOKIES
Looking for chocolate dessert using Betty Crocker® sugar cookie mix? Then check out these delicious cookies.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h40m
Yield 36
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Lightly spray 2 large cookie sheets with cooking spray.
- In large bowl stir cookie mix, butter, egg, water and vanilla until soft dough forms. Cover, and refrigerate until firm; about 30 minutes.
- Divide dough in half. Stir melted chocolate into 1 half of dough. Shape about 1/2 teaspoon each of chocolate and white dough into 1-inch ball of marbled dough. Place about 1 inch apart on prepared cookie sheet. Press bottom of glass into dough to grease, then dip into granulated sugar; press on shaped dough until about 1/4 inch thick.
- Bake 8 to 11 minutes or until set and edges just begin to brown. Cool 1 minute; remove from cookie sheets to wire rack.
Nutrition Facts : Calories 90, Carbohydrate 12 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 60 mg, Sugar 7 g, TransFat 1/2 g
MARBLED MINT-CHOCOLATE PUDDING
Provided by Alison Roman
Yield 6 Servings
Number Of Ingredients 12
Steps:
- Place white chocolate and mint extract in a small bowl. Bring cream to a simmer in a small saucepan over medium heat.
- Meanwhile, whisk salt into egg yolks in a medium bowl. Gradually whisk hot cream into egg mixture until incorporated. Return to saucepan; cook over medium heat, stirring constantly, until custard is thick enough to coat spoon, about 4 minutes. (Scrape bottom of saucepan while you stir to keep eggs from curdling.) Pour custard over white chocolate; let sit a minute or two. Stir until chocolate is melted and mixture is smooth.
- Place chocolate in a small bowl. Bring cream and milk to a simmer in a small saucepan over medium heat.
- Meanwhile, whisk sugar and salt into egg yolks in a medium bowl. Gradually whisk hot cream mixture into egg mixture until incorporated. Return to saucepan; cook over medium heat, stirring constantly, until custard is thick enough to coat spoon, about 4 minutes. (Scrape bottom of saucepan while you stir to keep eggs from curdling.) Pour custard over chocolate; let sit a minute or two. Stir until chocolate is melted and mixture is smooth.
- Spoon a little chocolate custard into small glasses, then top with a little mint custard. Repeat layering until custard is evenly divided among glasses. Swirl with a skewer or the tip of a thin knife to marble, making sure to extend all the way to the sides of the glass. Let chill until cold, at least 2 hours.
- Serve pudding topped with cookies.
- Do ahead: Pudding can be made 3 days ahead. Cover and keep chilled.
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).
NANA'S CHOCOLATE MINT MARBLE CAKE
Chocolate and peppermint flavours are added and then swirled together to give a marbled effect. This was my grandmother's recipe so it is ancient!
Provided by Ninna
Categories Dessert
Time 1h10m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Grease and flour an 8" cake tin, set oven at 200degC (400degF).
- Sift flour and salt, divide into halves.
- Cream butter and sugar until light; add eggs separately, beating well, divide.
- To one bowl add flour, cocoa mixture and fold gently.
- Fold remaining flour and peppermint essence into other bowl.
- Spoon half white mixture into prepared tin, top with chocolate mixture and then remaining white, smooth top and run knife through in a figure eight.
- Bake 50 minutes.
- Icing; Melt chopped chocolate over pan of hot water(or very low in microwave), add cold water, butter and icing sugar and stir until smooth and glossy - use immediately.
Nutrition Facts : Calories 414.3, Fat 19.3, SaturatedFat 11.5, Cholesterol 103.1, Sodium 144.2, Carbohydrate 58.3, Fiber 1.2, Sugar 42.4, Protein 4.5
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CHOCOLATE MINT MARBLE COOKIES - NATURE'S YOKE
From naturesyoke.com
Servings 36Total Time 15 minsEstimated Reading Time 1 min
- Cream 1 3/4 cups sugar, butter, cream cheese, baking powder, salt and extracts together until well blended. Mix in egg. Add 2 cups flour, then mix on low speed until incorporated.
- Divide dough roughly in half and transfer one half to another bowl. Mix food coloring, if using, and 1/2 cup flour into half of the dough. Mix cocoa powder into other half of dough.
- Put remaining 1/2 cup sugar in a small bowl. Pinch off about 1 teaspoon of green dough and roll into a small ball; repeat with remaining green dough. Do the same with the chocolate dough.
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From wholefully.com
Cuisine AmericanTotal Time 1 hr 13 minsCategory DessertsCalories 152 per serving
- In the bowl of a mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy, scraping the sides as necessary. Add in the eggs, vanilla extract, and peppermint extract.
- Divide the dough in half. Place half of the dough back in the mixer, and add the remaining flour and mix to combine. Add in the green food coloring and mix until evenly distributed. Remove green dough from mixer.
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From today.com
3.4/5 (42)Total Time 30 minsCategory Desserts
- 2. Using a stand mixer fitted with the paddle attachment, cream the butter and sugars until fully combined, about 2 minutes. Add the vanilla, mint extract, green food dye and kosher salt to combine.
- 3. Add the flour and mix on low speed until combined, scraping down the sides of bowl as necessary.
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4.9/5 (34)Calories 235 per servingCategory Dessert
- In a large bowl cream together butter and sugar until smooth and pale colored. Add eggs and vanilla and beat until mix until incorporated.
- Stir together flour, cocoa powder, baking soda, and salt; add to butter mixture. Stir in mint chocolate pieces, reserving about 1/4 cup for pressing into the tops of the rolled cookie dough.
- Spoon and roll cookie dough into desired size (I like mine bigger--about 2-3 tablespoons) Place spread apart on a baking sheet lined with parchment paper or silpat liner. Bake for 10-12 minutes or just until set. (Cookies wont be shiny on top, but may appear slightly soft and will set up after removing them from the oven to cool for a few minutes.)
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From abakingjourney.com
5/5 (12)Total Time 35 minsCategory DessertCalories 112 per serving
- In a large mixing bowl, stir together the Flour, Almond Meal, Cacao Powder, Confectioner's Sugar and Salt. Add the cold Butter cut into small cubes and rub it with the dry ingredients between your fingers until you get a fine crumb consistency (see note 1).
- In a large mixing bowl, stir together the Flour, Almond Meal, Confectioner's Sugar and Salt. Add the cold Butter cut into small cubes and rub it with the dry ingredients between your fingers until you get a fine crumb consistency (see note 1).
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From foodess.com
4/5 (1)Category DessertCuisine AmericanTotal Time 24 mins
- Using an electric mixer, beat butter and sugar in large bowl until well blended. Beat in eggs and peppermint extract. Gradually add flour, cocoa powder, baking soda, baking powder and salt and beat until well blended. Stir in chocolate chips. Form dough into 1-inch balls. Place 2 inches apart on prepared baking sheets. Flatten balls slightly.
- Bake cookies until edges begin to firm but center still appears soft, about 9 minutes. Cool on baking sheets 5 minutes. Transfer cookies to racks and cool completely.
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From sallysbakingaddiction.com
Servings 1Estimated Reading Time 4 minsCategory CandyTotal Time 1 hr 30 mins
- Melt the white chocolate and green candy melts together. Use a double boiler or microwave. If using microwave, stir the chocolate every 20 seconds to help avoid seizing. Once melted and smooth, stir in oil and peppermint extract. Set aside.
- Melt the semi-sweet chocolate in the same manner you melted the chocolate in step 2. Pour onto prepared baking sheet and spread out into a large rectangle. Drizzle the white chocolate mixture on top in lines. See photo above for a visual. Use a toothpick or knife to swirl the layers together. Sprinkle the top of the bark with Andes mints, if using.
- Allow the chocolate to set at room temperature in a cool, dry environment. My swirled barks usually take around 45 minutes. If needed, you can stick it in the refrigerator to help speed things up. Once hardened, break into pieces as large or as small as you want.
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From bakeatmidnite.com
Cuisine AmericanTotal Time 45 minsCategory Cakes, CookiesCalories 401 per serving
- Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition; add milk and beat until incorporated.
- Mix flour and baking powder and stir into butter/egg mixture. Remove half of the batter to a separate bowl. Stir cocoa into one half of the batter. Add mint extract and food coloring to other half of the batter.
- Drop batters by heaping tablespoonfulls alternating chocolate and green batters in marble cake fashion. Lightly swirl batter in pan.
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From biteitquick.com
Servings 24Estimated Reading Time 5 minsCategory DessertTotal Time 40 mins
- Preheat the oven to 180 C (375 F). Line the baking sheet with a silicone mat or parchment paper.
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5/5 (1)Total Time 32 minsEstimated Reading Time 6 mins
- In a medium bowl, whisk together flour, baking soda, and salt. In a liquid measuring cup, whisk together buttermilk and vanilla extract. Set both aside.
- In a medium bowl, beat together butter and sugar with an electric mixer until pale and fluffy, about 3 minutes, then add eggs, beating until combined thoroughly. Mix in flour mixture and buttermilk mixture alternately in batches at low speed (scraping down side of bowl occasionally), beginning and ending with flour mixture. Mix until smooth.
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