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
CRISPY CHOCOLATE-MINT COOKIES
Provided by Valerie Bertinelli
Categories dessert
Time 1h45m
Yield about 45 cookies
Number Of Ingredients 9
Steps:
- Position oven racks in the upper and lower thirds of the oven; preheat the oven to 350 degrees F. Line two rimmed baking sheets with parchment paper.
- Whisk the flour, cocoa powder, baking soda and salt together in a medium bowl.
- Beat the butter and sugar together in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the egg, vanilla and peppermint extract if using, and beat until just combined. Add the flour mixture and beat on low speed until combined. Turn the dough out onto a work surface and knead several times with your hands to bring the dough together. Divide the dough in half and wrap each half in plastic wrap. Refrigerate to chill slightly, about 10 minutes (or refrigerate half the dough and freeze the other half for later use).
- Generously dust a work surface with flour. Place one half of the dough on top and dust with more flour. Roll out into a round slightly less than 1/4-inch thick and about 14 inches in diameter, adding a little more flour as necessary to prevent sticking. If the dough cracks, press it back together with your fingers and smooth with the rolling pin. Use a 2 1/2- to 3-inch round cookie cutter to cut out cookies. Transfer the cookies one of the prepared baking sheets, leaving about 1/2 inch between each cookie. Gather the scraps and refrigerate. Repeat with the second half of the dough.
- Bake, rotating the position of the baking sheets halfway through, until slightly puffed and a shade darker on the underside, about 10 minutes. Let cool on the baking sheets for 5 minutes, then transfer to a rack to cool completely (the cookies will crisp as they cool).
- Gather all of the dough scraps together and roll out in the same manner. Cut out cookies and bake. Discard any remaining scraps.
DOUBLE CHOCOLATE AND MINT COOKIES
Provided by Giada De Laurentiis
Categories dessert
Time 55m
Yield 12 cookies
Number Of Ingredients 10
Steps:
- Position one rack in the center of the oven and one rack in the bottom third of the oven and preheat to 300 degrees F. Line 2 large rimmed baking sheets with parchment paper.
- Combine the chocolate and butter in a small bowl and place over a saucepan of barely simmering water. Stir occasionally until the chocolate has melted and the mixture is smooth. Cool for 10 minutes.
- Whisk together the flour, cocoa, baking powder and salt in a medium bowl. Whisk the sugar, eggs, 2 tablespoons water and vanilla to blend in a separate large bowl. Stir in the dry ingredients and fold in the cooled chocolate using a rubber spatula. Fold in chocolate mint pieces. Chill dough to firm slightly, 10 minutes.
- Using a 1/4 cup to measure, drop 6 mounds of batter onto each baking sheet, spacing apart. Put one sheet on the center rack in the oven, and one on the bottom rack.
- Bake cookies 9 minutes. Switch the baking sheets (top to bottom) and bake the cookies until slightly puffed and dry looking with some small cracks on top, 9 to 10 minutes longer. Cool completely on the baking sheets (cookies may deflate slightly as they cool).
CONTEST-WINNING CHOCOLATE MINT COOKIES
My dad sandwiches mint patties between two tender chocolate cookies to create these chewy treats. The blend of chocolate and mint is a big hit at our house. Best of all, these cookies are easy and fun to make. -Christina Burbage, Spartanburg, South Carolina
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 32 sandwich cookies.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to the creamed mixture, beating until well combined. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 8-9 minutes or until puffy and tops are cracked. Invert half of the cookies onto wire racks. Immediately place a mint patty on each, then top with remaining cookies. Press lightly to seal. Cool completely.
Nutrition Facts : Calories 179 calories, Fat 8g fat (5g saturated fat), Cholesterol 32mg cholesterol, Sodium 154mg sodium, Carbohydrate 25g carbohydrate (18g sugars, Fiber 1g fiber), Protein 2g protein.
CHOCOLATE MINT COOKIES I
This is a melt in your mouth chocolate cookie that has a chocolate mint frosting. It's delicious and it's easy!
Provided by Susan Black
Categories Desserts Cookies Chocolate Cookie Recipes
Yield 18
Number Of Ingredients 9
Steps:
- In a large pan over low heat, cook butter, sugar and water until butter is melted. Add chocolate chips and stir until partially melted. Remove from heat and continue to stir until chocolate is completely melted. Pour into a large bowl and let stand 10 minutes to cool off slightly.
- At high speed, beat in eggs, one at a time into chocolate mixture. Reduce speed to low and add dry ingredients, beating until blended. Chill dough about 1 hour.
- Preheat oven to 350 degrees F (175 degrees C).
- Roll dough into balls and place on ungreased cookie sheet about 2 inches apart. Bake 8-10 minutes. While cookies are baking unwrap mints and divide each in half. When cookies are brought out of the oven, put 1/2 mint on top of each cookie. Let the mint sit for up to 5 minutes until melted, then spread the mint on top of the cookie. Eat and enjoy!
Nutrition Facts : Calories 364.3 calories, Carbohydrate 55.6 g, Cholesterol 41 mg, Fat 15.9 g, Fiber 2 g, Protein 3.7 g, SaturatedFat 9.7 g, Sodium 222 mg, Sugar 39 g
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 RECIPE BY TASTY
Here's what you need: cookie dough, cocoa powder, chocolate mint thin
Provided by Alvin Zhou
Categories Desserts
Time 30m
Yield 8 cookies
Number Of Ingredients 3
Steps:
- Preheat oven to 325°F (160°C).
- Combine the cookie dough, cocoa powder, and mint chocolate chunks until evenly distributed.
- Using an ice cream scoop, place 6 scoops of dough on a parchment paper-lined baking sheet.
- Bake for 14 minutes.
- Enjoy!
Nutrition Facts : Calories 356 calories, Carbohydrate 46 grams, Fat 17 grams, Fiber 1 gram, Protein 4 grams, Sugar 30 grams
15 OUTSTANDING CHOCOLATE MINT COOKIE RECIPES
Chocolate combined with mint can make for some outstanding cookie recipes, and we've scoured through the best out there for you to try for yourself!
Provided by Jess Smith
Categories Dessert
Number Of Ingredients 15
Steps:
- Pick a recipe from the list above
- Click the recipe name and visit the website
- Collect the ingredients and cook the food
- Enjoy - don't forget to leave a review
Nutrition Facts :
CHOCOLATE MINT BROWNIE COOKIES
I LOVE these minty cookies! They are soooo good, are deliciously moist and melt in your mouth. The recipe is originally from Toll House's "Best Loved Cookies" recipe book. **NOTE**: It is easy to make regular chocolate chips minty (if you have trouble finding mint-morsels) by placing them in a jar and taping a mint-extract soaked cottonball to the lid. After sealing and waiting a day or two, chips will absorb the scent and taste minty. OR just use chocolate chips and add about 1/4 tsp (or more depeding on how much you like mint!) mint extract to the dough along with the vanilla.
Provided by Jo2678
Categories Bar Cookie
Time 35m
Yield 36 cookies
Number Of Ingredients 10
Steps:
- Melt 3/4 cup morsels in small saucepan over lowest possible heat.
- When morsels begin to melt, remove from heat; stir Return to heat for a few seconds at a time, stirring until smooth.
- Cool to room temperature.
- Combine flour, baking soda and salt in small bowl.
- Beat butter, granulated sugar, brown sugar, and vanilla in large mixer bowl until creamy.
- Add eggs, one at a time, beating well after each addition.
- Beat in melted chocolate.
- Gradually beat in flour mixture.
- Stir in remaining morsels and if desired, nuts.
- Drop dough by rounded tablespoons on to ungreased baking sheets.
- Bake in preheated 350 degrees F oven for 8 to 12 mintues or until sides are set but centers are still soft.
- Let stand for 2 minutes; remove from pans and cool completely.
CHOCOLATE MINT SNOW TOP COOKIES
Make and share this Chocolate Mint Snow Top Cookies recipe from Food.com.
Provided by Az B8990
Categories Dessert
Time 1h15m
Yield 48 cookies, 14 serving(s)
Number Of Ingredients 10
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.
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.
FRESH MINT CHOCOLATE CHIP COOKIES
Found this recipe in an old cook book some time ago. This is the perfect cookie for late summer - the fresh mint has a wonderful cooling effect. I finally found the mint chocolate chips at Trader Joe's. The fruit pectin is optional, but really helps to give the cookies extra chewiness and extends their shelf life by several days.
Provided by amy laree
Categories Drop Cookies
Time 25m
Yield 14 cookies
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees.
- Combine dry ingredients. Set aside.
- With an electric mixer, combine sugar and butter until well blended.
- Mix in egg and fresh mint until well combined.
- Slowly combine the dry ingredients until well mixed.
- Fold in the mint chocolate chips.
- Refrigerate for 20 minutes.
- Scoop onto cookie tray. Bake 14 - 15 minutes.
- Let cool for a few minutes, then transfer to cooling racks.
- This dough also freezes well. Scoop into individual cookie servings then place in freezer. Bake at 350 for 17-18 minutes if frozen.
Nutrition Facts : Calories 274.3, Fat 13.1, SaturatedFat 8, Cholesterol 41.2, Sodium 249.4, Carbohydrate 38.4, Fiber 1, Sugar 24, Protein 2.8
MINTY CHOCOLATE CHIP COOKIES
These taste like a hybrid of a chocolate chip cookie and a Girl Scouts Thin Mint®. I like to make these the week leading up to Christmas as a change from traditional holiday cookies.
Provided by tehooper
Categories Desserts Cookies Drop Cookie Recipes
Time 50m
Yield 35
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Beat butter, white sugar, brown sugar, peppermint extract, vanilla extract, and salt together in a bowl using an electric mixer until smooth and creamy. Beat eggs into butter mixture until well incorporated.
- Whisk flour, cocoa powder, and baking soda together in a bowl; gradually add to creamed butter mixture, beating until dough is well blended. Fold chocolate chips into dough. Drop dough by rounded teaspoons onto a baking sheet.
- Bake in the preheated oven until cookies are set in the middle, 8 to 10 minutes. Cool cookies on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 160.5 calories, Carbohydrate 21.6 g, Cholesterol 24.6 mg, Fat 8 g, Fiber 1 g, Protein 2 g, SaturatedFat 4.9 g, Sodium 112.3 mg, Sugar 14.9 g
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- Preheat the oven to 350 degrees F. Line one or more baking sheets with parchment paper or a silpat.In a large bowl or stand mixer, beat the butter and sugar together.
- Scrape the sides and bottom of the bowl, then beat on medium for about 2 minutes, or until light and fluffy.Add the eggs + yolk, peppermint extract, and food coloring.In a separate bowl, combine flour, baking powder, baking soda, cream of tartar, and salt.
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