MINT CHOCOLATE PUDDING COOKIES
Steps:
- Start by preheating the oven to 375 degrees F.
- Then, line a baking sheet with parchment paper or spray with non-stick cooking spray, set aside.
- Begin by creaming together the sugar and butter, in a large bowl, until nice and fluffy.
- Then, add in the egg, sour cream and dry pudding mix, stir well to combine.
- Next, in a separate small bowl, combine the flour, salt and baking soda.
- After that, incorporate the flour mixture into the butter and pudding mixture and stir until well combined.
- Now, add the mint extract and food coloring until desired color is achieved.
- Lastly, add in the chocolate chips. I used 3/4 cup chocolate chunks, 3/4 cup regular chocolate chips and 1/2 cup Andes baking bits. Any combination is wonderful, but note that while the Andes mint baking pieces add an incredible flavor, they kind of disappear in the cookies. So add them in addition to the 11/2 cups chocolate chips, if you opt to put them in!
- Start dropping the cookie dough by the rounded tablespoonfuls onto the prepared baking sheet.
- Then, bake for 10 minutes.
- When done baking, transfer to a cooling rack.
- Serve fresh and warm, enjoy!
Nutrition Facts : Calories 126 kcal, Carbohydrate 19 g, Protein 1 g, Fat 5 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 14 mg, Sodium 93 mg, Fiber 1 g, Sugar 13 g, UnsaturatedFat 2 g, ServingSize 1 serving
SIMPLY DELICIOUS MINTY COOKIES
Everyone who knows me, knows that I don't bake. So when I do, it is a very simple/easy recipe! I have been making these for over 25 years. It is a very rich/decadent cookie and taste like you've put a lot of work into it! *My picture...just finished baking these for my family's dessert tonight.
Provided by Shelley Simpson @Shellasim
Categories Cookies
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees.
- Mix Butter flavored Crisco, cream cheese, sugars and vanilla in a large mixing bowl.
- Beat at medium speed until well blended.
- Mix flour into creamed mixture at a low speed until blended.
- Fold in mint chocolate chips and chopped walnuts.
- Drop by rounded teaspoonfuls of dough 2 inches apart onto un-greased baking sheet. Or onto a baking sheet lined with parchment paper.
- Bake 8-10 minutes or until lightly browned. (Depending on your oven)Cool 2-5 minutes on baking sheet before removing to a cooling rack.
- **Because this is a dense dough made with cream cheese instead of eggs, it does not spread out flat.
- ***NOTE: I store them in an air tight container in the fridge after they have cooled. Tastes even better the next day. And they freeze well if you choose to freeze them.
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.
SIMPLY DELICIOUS COOKIES
These are sooooo good! Recipe makes a lot, but they go quickly. The cookies freeze well, but do not travel well. I got the recipe from a community cookbook and have enjoyed making them for years, especially around the holidays. Recipe makes about 10 dozen cookies, so they are great for a cookie swap party.
Provided by Wineaux
Categories Dessert
Time 48m
Yield 60 serving(s)
Number Of Ingredients 13
Steps:
- Mix dry ingredients lightly, but well. Stir in liquid ingredients, stirring to blend well.
- Form into balls about the size of a small walnut. Place balls on an ungreased cookie sheet and flatten with a fork.
- Bake at 325° for about 8 minutes.
Nutrition Facts : Calories 137.1, Fat 8.2, SaturatedFat 1.7, Cholesterol 3.5, Sodium 70.6, Carbohydrate 14.8, Fiber 0.8, Sugar 7.2, Protein 1.6
COPYCAT THIN MINT COOKIES
These mock Thin Mint(R) Girl Scout cookies made with only four ingredients are super delicious.
Provided by Yoly
Categories Chocolate Cookies
Time 35m
Yield 36
Number Of Ingredients 5
Steps:
- Line baking sheets with parchment paper.
- Combine dark chocolate chips, semisweet chocolate chips, and coconut oil in a large microwave-safe bowl. Heat in a microwave oven for 1 minute and stir. Continue heating 30 seconds at a time, stirring after each heating, until chips are melted and smooth. Add peppermint extract and stir.
- Drop 1 cracker into melted chocolate. Use a spoon to push cracker into chocolate mixture until evenly coated. Transfer coated cracker to a prepared baking sheet. Repeat with remaining crackers and chocolate mixture, reheating mixture in 20-second intervals if it becomes too thick.
- Refrigerate cookies until chocolate hardens, about 10 minutes. Store cookies covered in the refrigerator.
Nutrition Facts : Calories 95.4 calories, Carbohydrate 11.8 g, Fat 5.7 g, Fiber 0.7 g, Protein 1.2 g, SaturatedFat 3 g, Sodium 27.2 mg, Sugar 4.1 g
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