CHOCOLATE-MINT COOKIE CUPS
When chocolate and mint get together with a hint of peppermint, mmm...magic happens. If you don't have mini muffin pans to make these cookies, use disposable foil baking cups.-Pam Correll, Brockport, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 3 dozen.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extract. Combine flour, cocoa, baking soda, baking powder and salt; gradually add to creamed mixture and mix well., Shape into 1-in. balls; place in paper-lined miniature muffin cups. Bake until set, 8-10 minutes. Remove to wire racks. Cool completely., Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool to room temperature, stirring occasionally. Refrigerate until ganache reaches a piping consistency, about 20 minutes. Pipe over cookies. , In a microwave-safe bowl, melt white baking chips at 50% power 1 minute; stir until smooth. If desired, tint with green food coloring. Pipe over tops.
Nutrition Facts : Calories 115 calories, Fat 6g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 57mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 1g fiber), Protein 1g protein.
MINT COOKIE COOKIES
Steps:
- In a large mixing bowl, cream the butter, white and dark sugars. Beat in the egg, water and vanilla. In a separate bowl, sift together the flour, baking soda, and salt. Blend flour mixture into the butter mixture, and stir well. Wrap dough in waxed paper and chill at least 2 hours.
- Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets. Cover each thin mint with 1 tablespoon of dough. Place on cookie sheet and top with a pecan.
- Bake at 375 for 10 to 12 minutes. Let cool slightly on cookie sheet before removing to racks.
Nutrition Facts : Calories 131.6 calories, Carbohydrate 16.1 g, Cholesterol 17.9 mg, Fat 7 g, Fiber 0.5 g, Protein 1.5 g, SaturatedFat 3.8 g, Sodium 125 mg, Sugar 8 g
MINT CHOCOLATE COOKIE CUPS
Chocolate cookie cups filled with an easy mint frosting and topped with an andes mint. These Mint Chocolate Cookie Cups are a perfect treat for St. Patrick's Day or mint chocolate lovers!
Provided by Danielle
Categories Dessert
Time 46m
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F. Spray a 24-count mini muffin pan well with non stick cooking spray and set aside.
- In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, cream together the butter, brown sugar, and granulated sugar for 1-2 minutes. Then, mix in the egg and vanilla extract one at a time until well combined.
- Slowly add the dry ingredients to the wet ingredients and mix until just combined, scraping down the sides of the bowl as needed.
- Evenly distribute the cookie dough between all 24 cavities of the mini muffin pan (a little over 1 tablespoon for each one). Bake at 350°F for 11-13 minutes or until the tops of the cookie cups are set.
- Remove from the oven and use the back of a measuring teaspoon to gently press in the center of each cookie cup. Allow to cool in the pan for five minutes, then remove from the pan and transfer to a wire rack to finish cooling.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the butter until smooth. Add in the powdered sugar and heavy cream and mix until well combined. Add in peppermint extract and food coloring and mix until fully combined. Taste and add more extract if desired.
- Pipe the frosting into the cooled cookie cups and top each one with half of an andes mint. Serve and enjoy!
MINT CAPPED BROWNIE COOKIE CUPS
Make and share this Mint Capped Brownie Cookie Cups recipe from Food.com.
Provided by lolablitz
Categories Dessert
Time 43m
Yield 4 dozen, 48 serving(s)
Number Of Ingredients 11
Steps:
- Pop kisses into the freezer while prepping the dough.
- Heat oven to 350.
- Line 48 small muffin cups (1 3/4" in diameter) with paper or foil cups.
- Beat butter, sugar, water and vanilla in large bowl with a mixer at medium speed until well blended.
- Add eggs, beat well.
- Stir together flour, cocoa, salt and baking soda. Gradually add to sugar mixture, beating on low speed just until blended.
- If necessary, refrigerate dough until firm enough to handle.
- Shape dough into 1 inch balls and pop into prepared muffin cups.
- Bake 11-13 minutes or until cookie surface is set. Cookies will appear soft and moist, do not overbake.
- Cool 5 minutes on wire rack.
- Press chocolate into center of each cookie and cool completely.
- Sprinkle each cookie with powdered sugar.
Nutrition Facts : Calories 63.6, Fat 2.9, SaturatedFat 1.7, Cholesterol 14.5, Sodium 56.4, Carbohydrate 8.7, Fiber 0.3, Sugar 5.2, Protein 0.9
CHOC MINT COOKIES
Provided by Ree Drummond : Food Network
Categories dessert
Time 2h
Yield 14 cookies
Number Of Ingredients 14
Steps:
- For the cookies: Combine the flour, cocoa powder, baking powder and salt in a bowl. Whisk together and set aside.
- In the bowl of an electric mixer, cream the butter and brown sugar until fluffy. Add the peppermint extract and egg and beat until combined. Add the flour/cocoa mixture in 2 or 3 batches, mixing well after each addition. Stir in the chopped mints. Place the dough into a large ziptop bag and flatten slightly with your hand. Seal the bag and refrigerate for 30 minutes.
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
- Remove the dough from the refrigerator and let it rest in the bag at room temperature for 5 to 10 minutes.
- For rolling: Mix the flour and cocoa powder in a bowl, then tip it out onto the counter. Remove the dough from the bag and put it on the flour/cocoa mixture. Roll out the dough to a thickness of 1/3 inch. Cut with fun-shaped cookie cutters and transfer to the prepared baking sheet. You'll need to consolidate and re-roll the dough as you go.
- Bake until set, about 12 minutes. Allow to cool completely on a wire rack set over a baking sheet.
- For the royal icing: Beat the powdered sugar, milk and egg white with a mixer in a large bowl until thick and glossy. Add more powdered sugar if the icing seems too thin (the size of the egg can affect consistency). Just play with it until it's right. The icing should be stiff enough to "stand still" when piped and not run.
- To decorate: Transfer the royal icing to a piping bag and swirl the icing onto the cookies to decorate them. Let set for 10 to 15 minutes.
PEPPERMINT MUFFIN-TIN COOKIES
Thanks to the help of a muffin tin, these peppermint-spiked sugar cookies are perfectly round every single time. They're also easy enough for everyone in the family to pitch in to help. Frozen peppermint patties are stuffed in the middle to ramp up the flavor and provide a hidden surprise with the first bite. No need to decorate after baking -- the sprinkles go right on top before going into the oven so that once they are cool, they are ready to go.
Provided by Food Network Kitchen
Categories dessert
Time 2h20m
Yield 12 cookies
Number Of Ingredients 11
Steps:
- Whisk together the flour, baking powder and salt in a small bowl. Beat the sugar and butter in a large bowl with an electric mixer, or in a stand mixer fitted with the paddle attachment, on medium speed until light and fluffy, about 5 minutes. Beat in the vanilla and peppermint extracts and the egg. Turn the mixer to low speed, add the flour mixture and mix until completely incorporated, 1 to 2 minutes.
- Remove half of the dough and set aside. Add 5 to 6 drops of the red food coloring to the remaining dough in the mixer bowl and mix on low speed until completely incorporated.
- Alternating between the red and white doughs, spoon 8 heaping 1/4 teaspoon-sized pieces of dough (4 red and 4 white) into the bottom of each of the 12 cups of a standard muffin tin. Press to flatten the dough so the red and white pieces intermingle and form a slight tie-dye look. Place 1 frozen peppermint patty on top of and in the middle of each dough round, pressing very gently into the dough but making sure it does not break through and touch the bottom of the pan. Spoon 8 more heaping 1/4 teaspoon-sized pieces of dough (4 red and 4 white), alternating the colors, on top of each peppermint patty and press to flatten and completely cover the peppermint patties.
- Sprinkle 1 teaspoon of the red and white sprinkles on top of the dough in each muffin cup to completely cover it. Refrigerate until the dough is firm, about 1 hour (or freeze until firm, about 20 minutes).
- Preheat the oven to 350 degrees F. Bake until the edges are just starting to turn golden, 13 to 15 minutes. Let cool in the pan for 5 minutes, then use an offset spatula to remove the cookies from the pan to a wire rack to cool completely, about 30 minutes.
MINT CHOCOLATE COOKIES
Categories Cookies Dessert Bake Christmas Kid-Friendly Winter Family Reunion Poker/Game Night Potluck Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 48
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Using electric mixer, beat butter and sugar in large bowl until well blended. Beat in eggs and peppermint extract. Add flour, cocoa powder, baking soda, baking powder and salt and beat until well blended. Form dough into 1-inch balls. Place 2 inches apart on prepared baking sheets. Flatten balls slightly to 1 1/2-inch rounds.
- Bake cookies until edges begin to firm but center still appears soft, about 13 minutes. Cool on baking sheets 5 minutes. Transfer cookies to racks and cool completely. (Cookies can be prepared up to 5 days ahead. Store in airtight container at room temperature.)
MINT TRUFFLE COOKIE CUPS
You can't get much more perfect than these velvety morsels, with intense chocolate and mint flavors cradled in a chocolate mini-crust.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h40m
Yield 24
Number Of Ingredients 9
Steps:
- In medium bowl, combine powdered sugar and butter; beat until light and fluffy. Add egg; blend well. Add flour and cocoa; mix well. Cover with plastic wrap; refrigerate 1 to 2 hours for easier handling.
- Heat oven to 325°F. Divide dough into 24 equal pieces. Place 1 piece in each of 24 ungreased miniature muffin cups; press in bottom and up sides of each cup, level with tops of cups.
- Bake at 325°F. for 13 to 16 minutes or until set. Cool in pans on wire racks for 20 minutes. Remove from pans.
- Meanwhile, in medium saucepan, combine all filling ingredients. Heat over low heat until chocolate is melted and smooth, stirring constantly. Remove from heat. Cool 20 minutes or until filling thickens slightly.
- Spoon about 2 teaspoons filling into each baked chocolate cup. Refrigerate at least 30 minutes or until filling is set. Sprinkle chopped mints on top of each cookie; press in lightly. Store in refrigerator. Remove from refrigerator about 30 minutes before serving.
Nutrition Facts : Calories 120, Carbohydrate 11 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 5 g, ServingSize 1 Cookie, Sodium 35 mg, Sugar 6 g
HOLIDAY MINI MINT COOKIE CUPS
Get into the holiday spirit with our Holiday Mini Mint Cookie Cups made with Betty Crocker chocolate chunk cookie mix and peppermint extract.
Provided by Brooke Lark
Categories Dessert
Time 45m
Yield 24
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Generously grease 24 mini muffin cups with shortening or cooking spray. Generously sprinkle with unsweetened cocoa powder or flour; tap off any excess.
- In medium bowl, stir together cookie mix, 1/2 cup of the butter and the egg until dough forms. Roll dough into 1-inch balls; place each ball in mini muffin cup.
- Bake 11 to 13 minutes or until set.
- Remove muffin pan from oven. With rounded handle of wooden rolling pin, press small indentation into each cookie to form cup. Cool completely before removing from muffin cups.
- Meanwhile, in large bowl, beat powdered sugar, remaining 1 cup butter and the peppermint extract with electric mixer on medium-high speed until well combined.
- Place half of frosting in each of 2 separate bowls; tint 1 red and other green with food color. Spoon each frosting into separate disposable plastic decorating bag. Pinch tip of each bag together; snip about 1 inch up. Slide both bags into third decorating bag fitted with large star tip.
- Pipe frosting into each cookie cup. Garnish each with peppermint candy.
Nutrition Facts : ServingSize 1 Serving
THE BEST MINT CHOCOLATE COOKIES
Tender cookies with milk chocolate chips and peppermint extract.
Provided by MIZBRAND
Categories Desserts Cookies Drop Cookie Recipes
Time 27m
Yield 72
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Stir together the all-purpose flour, whole wheat flour, cocoa powder, dry milk, baking soda and salt; set aside.
- In a large bowl, cream together the butter, vegetable oil, brown sugar and white sugar until smooth. Beat in the eggs one at a time then stir in the vanilla and peppermint extracts. Gradually stir in the dry ingredients using a wooden spoon. Finally, fold in the milk chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 112.5 calories, Carbohydrate 11.4 g, Cholesterol 11 mg, Fat 7.3 g, Fiber 0.4 g, Protein 1.2 g, SaturatedFat 3.1 g, Sodium 61.9 mg, Sugar 7.5 g
COOKIES AND MINT CUPS
An easy and pretty recipe that is a crowd pleaser! Great for a party. Kids love it too! From the Reynolds folks!
Provided by Sharon123
Categories Dessert
Time 15m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Place foil baking cups in a muffin pan; set aside.
- Crush 15 cookies (with filling) using a food processor or blender; reserve remaining 6 cookies for topping. Combine cookie crumbs with melted margarine. Press one rounded tablespoon crumb mixture into bottom of each foil baking cup.
- Combine marshmallow creme, peppermint extract, milk and food coloring in a large bowl. Gently stir in whipped topping. Spoon about 1/4 cup mixture evenly into each baking cup. Freeze until serving time. For freezer storage, cover with foil.
- Cut or break each remaining cookie in half and place one cookie half into each dessert to decorate.
Nutrition Facts : Calories 255.1, Fat 13.5, SaturatedFat 8.7, Cholesterol 7.7, Sodium 126.4, Carbohydrate 33, Fiber 0.5, Sugar 21.9, Protein 1.5
HOLIDAY BUTTER MINT COOKIES
My mom gave me this recipe in a special recipe collection when I got married. I make goodie boxes of them for holiday gifts for friends and neighbors-and everyone loves them! -Sherry Flaquel, Cutler Bay, Florida
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 4-1/2 dozen.
Number Of Ingredients 6
Steps:
- Preheat oven to 325°. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in water and extract. Gradually beat flour into creamed mixture. Stir in 1/4 cup crushed mints., Shape into 1-in. balls. Place 2 in. apart on ungreased baking sheets; flatten slightly. Bake until bottoms are lightly browned, 12-15 minutes., Coat warm cookies with remaining crushed mints. Cool on wire racks.
Nutrition Facts : Calories 56 calories, Fat 3g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 30mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.
MINT CHOCOLATE COOKIE DOME CAKE RECIPE BY TASTY
This Mint Chocolate Cookie Dome is quick to assemble and will have everyone talking. The cookies give crunch on the outside, the brownie serves as a soft chewy base, and the mousse inside perfectly balances mint flavor and sweetness. Serve it at a fun dinner party or even a St. Patrick's Day celebration.
Provided by Katie Aubin
Categories Desserts
Time 6h
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350˚F (180˚C).
- Prepare the brownie batter according to the package instructions. Pour the batter into a greased 9-inch (22 cm) round cake pan. Bake according to the package instructions, about 30 minutes, until a knife inserted in the center comes out clean. Let cool completely.
- In a large bowl, beat the cold heavy cream with an electric hand mixer until soft peaks form. Fold in the peppermint extract, sugar, and green food coloring with a rubber spatula until incorporated.
- In a medium bowl, pour the hot heavy cream over the white chocolate chips. Let sit for 1 minute, then stir with a rubber spatula until smooth. Fold the white chocolate mixture into the whipped cream until no streaks remain. Fold in the mini chocolate chips and crushed mint chocolate cookies.
- Line a 10-inch (25 cm) diameter bowl with the whole mint chocolate cookies. Carefully pour the whipped cream mixture over the cookies and spread evenly. Place the brownie upside down on top and lightly press into the cream.
- Cover and freeze until solid, at least 5 hours or overnight.
- Invert the bowl onto a serving plate and let the the ice cream dome to release from the bowl. Slice and serve, garnished with fresh mint.
- Enjoy!
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