Snow Topped Chocolate Mint Cookies 13 Food

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.

SNOW-TOPPED CHOCOLATE MINT COOKIES

Steps:

• In a microwave, melt 1 cup chocolate chips; stir until smooth and set aside to cool. , In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the melted chocolate chips and vanilla. Combine flour, baking powder and salt; gradually add to the creamed mixture and mix well. Stir in the remaining chocolate chips. Cover and refrigerate for 2 hours or until easy to handle. , Roll into 1-in. balls, then roll in confectioners' sugar. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until edges are set and centers are almost set. Cool for 10 minutes before removing to wire racks.

CHOCOLATE MINT SNOW TOP COOKIES

Steps:

• Combine flour, baking powder, and 1/4 tsp salt, set aside.
• In a saucepan heat 1 cup of chocolate pieces over low heat until melted, stirring constantly.
• Beat butter with a mixer on medium speed for 30 seconds. Beat in granulated sugar until combined. Add in melted chocolate, eggs, vanilla, and mint flavoring. Mix until combined.
• Stir in flour mixture and remaining chocolate pieces.
• Wrap dough in plastic wrap.
• Freeze 30 minutes or until firm enough to shape.
• Preheat oven to 350°F
• Shape dough into 1" balls; roll balls in powdered sugar. Place balls about 2" apart on ungreased cookie sheet. Bake in preheated oven for 10 to 12 minutes or until tops are crackled.
• Cool 2 minutes on cookie sheet.
• Transfer to wire racks; cool.

SNOW TOP COOKIES

Steps:

• Mix butter and sugar together. Add cocoa, baking powder, milk, vanilla, salt, and eggs. Last add flour slowly. Refrigerate for 1 hour or until mixture can be rolled into balls. Roll into small balls and coat with powdered sugar. Bake at 350 for 8 to 10 minutes.

SNOW-TOPPED CHOCOLATE MINT COOKIES [13]

Steps:

• In a microwave, melt 1 cup chocolate chips; set aside to cool. In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in the melted chocolate chips and vanilla. Combine flour, baking powder and salt; gradually add to the creamed mixture. Stir in the remaining chocolate chips. Cover and refrigerate for 2 hours or until easy to handle. Roll into 1-in. balls, then roll in confectioners' sugar. Place 2 in. apart on ungreased baking sheets. Bake at 350 degrees F for 10-12 minutes or until edges are set and centers are almost set. Cool for 10 minutes before removing to wire racks.

MINT CHOCOLATE-COVERED COOKIES

Steps:

• In a large bowl, combine chocolate wafer crumbs and cream cheese. Shape into 1-in. balls. Coat bottom of a glass with cooking spray, then dip in sugar; flatten balls to 1/4-in. thickness. (Re-dip glass in sugar as needed.) Freeze 30 minutes or until firm., In a microwave, melt candy coating disks and shortening; stir until smooth. Dip cookies in coating mixture; allow excess to drip off. Place on waxed paper; if desired, decorate immediately with sprinkles. Store between layers of waxed paper in an airtight container in the refrigerator.

CHOCOLATE MINT SNOWCAPS

Steps:

• Heat oven to 350 degrees.
• With a spoon, mix dry cake mix, oil and eggs in a large bowl until dough forms. Work out any clumps of mix with spoon.
• Stir in mint chocolate chips.
• Using a tablespoon, scoop dough and shape into 1 inch balls. Roll in confectioner's sugar.
• Place cookies about 2 inches apart on an ungreased cookie sheet.
• Bake 8 to 10 minutes until set. Tops will appear cracked.
• After one minute, remove cookies from baking sheet and place on a wire rack to cool.

SNOW-TOPPED CHOCOLATE MINT COOKIES

Steps:

• In a microwave, melt 1 cup chocolate chips; set aside to cool. In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in the melted chocolate chips and vanilla. Combine flour, baking powder and salt; gradually add to the creamed mixture. Stir in the remaining chocolate chips. Cover and refrigerate for 2 hours or until easy to handle.
• Roll into 1-in. balls, then roll in confectioners' sugar. Place 2 in. apart on ungreased baking sheets. Bake at 350 degrees F for 10-12 minutes or until edges are set and centers are almost set. Cool for 10 minutes before removing to wire racks.

SNOW-TOPPED CHOCOLATE MINT COOKIES

Steps:

• In a microwave, melt 1 cup chocolate chips; set aside to cool. In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in the melted chocolate chips and vanilla. Combine flour, baking powder and salt; gradually add to the creamed mixture. Stir in the remaining chocolate chips. Cover and refrigerate for 2 hours or until easy to handle.
• Roll into 1-in. balls, then roll in confectioners' sugar. Place 2 in. apart on ungreased baking sheets. Bake at 350 degrees F for 10-12 minutes or until edges are set and centers are almost set. Cool for 10 minutes before removing to wire racks.

SNOW-TOPPED CHOCOLATE MINT COOKIES

Steps:

• In a microwave, melt 1 cup chocolate chips; set aside to cool. In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in the melted chocolate chips and vanilla. Combine flour, baking powder and salt; gradually add to the creamed mixture. Stir in the remaining chocolate chips. Cover and refrigerate for 2 hours or until easy to handle.
• Roll into 1-in. balls, then roll in confectioners' sugar. Place 2 in. apart on ungreased baking sheets. Bake at 350 degrees F for 10-12 minutes or until edges are set and centers are almost set. Cool for 10 minutes before removing to wire racks.