Chocolate Mint Cut Out Cookies Recipes

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CHOCOLATE MINT CUT OUT COOKIES



Chocolate Mint Cut out Cookies image

One of my husband's favorite cookies. They come out soft and chewy if you cook them just right. Frost them if you want; sometimes I don't.

Provided by Kaarin

Categories     Dessert

Time 1h25m

Yield 36 cookies

Number Of Ingredients 13

1 cup butter, softened
1 cup sugar
1 egg
1 teaspoon vanilla
1/2 teaspoon peppermint extract
2 cups flour
1/2 cup unsweetened cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups powdered sugar
1/4 cup butter, softened
1/2 teaspoon peppermint extract
1 -2 tablespoon milk

Steps:

  • Cream the butter and sugar. Add the egg and extracts beating until fluffy. Stir in all the remaining dry ingredients on low speed until well mixed.
  • Divide the dough in half; wrap in plastic wrap and refrigerate 1 hour.
  • Roll dough on a lightly floured board to 1/8th inch thickness. Cut into shapes and place on ungreased cookie sheets.
  • Bake at 400 degrees F for 6-8 minutes or until set. Cool.
  • For frosting: combine the butter, sugar and extract. Gradually add just enough milk for spreading consistency.

Nutrition Facts : Calories 134.9, Fat 6.8, SaturatedFat 4.2, Cholesterol 22.9, Sodium 81.7, Carbohydrate 18.2, Fiber 0.6, Sugar 12.2, Protein 1.2

THE BEST MINT CHOCOLATE COOKIES



The Best Mint Chocolate Cookies image

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

2 cups all-purpose flour
½ cup whole wheat flour
½ cup unsweetened cocoa powder
¼ cup nonfat dry milk powder
1 teaspoon baking soda
1 teaspoon salt
1 cup unsalted butter, softened
1 cup vegetable oil
1 cup light brown sugar
1 cup white sugar
1 egg
1 teaspoon vanilla extract
2 ¼ teaspoons peppermint extract
2 cups milk chocolate chips

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

MINT SLICE COOKIES



Mint Slice Cookies image

A bracing mint filling is sandwiched between crisp chocolate cookies and coated with a thin layer of dark chocolate in this homemade version of beloved Australian treat.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 12

Number Of Ingredients 12

1 cup Dutch-process unsweetened cocoa powder
1/2 cup plus 2 tablespoons unbleached all-purpose flour
1/2 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, room temperature
1 cup granulated sugar
1 large egg, room temperature
1 tablespoon pure vanilla extract
2 cups confectioners' sugar
3 tablespoons light corn syrup
2 tablespoons unsalted butter, room temperature
1/2 teaspoon pure peppermint extract
12 ounces finely chopped semisweet couverture chocolate, such as Valrhona or Callebaut

Steps:

  • Cookies:Line two baking sheets with parchment. In a medium bowl, whisk together cocoa powder, flour, and salt; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and granulated sugar on medium speed until light and fluffy, about 3 minutes. Add egg and vanilla; beat until well incorporated, scraping down sides as necessary. Reduce speed to low, add flour mixture, and mix until just combined; do not overmix. Transfer dough to a piece of plastic wrap, shape into a disk, and wrap tightly. Refrigerate at least 1 hour.
  • Filling:In the bowl of an electric mixer fitted with the paddle attachment, beat together confectioners' sugar, corn syrup, butter, and peppermint until well incorporated. Transfer filling to a piece of plastic wrap, shape into a disk, and wrap tightly. Refrigerate at least 1 hour.
  • Preheat oven to 350 degrees. Roll out dough between two sheets of parchment to a 1/8-inch thickness. Using a 3-inch oval cookie cutter, cut out ovals and place 1 inch apart on prepared baking sheets. Bake until dry, 10 to 12 minutes. Let cool on sheets 5 minutes, then transfer to wire racks to cool completely.
  • Roll out filling between two sheets of parchment to a scant 1/4-inch thickness. Using the same cutter, cut out ovals and sandwich between two cookies.
  • Chocolate Coating:Place 8 ounces chocolate in a metal (or other heatproof) bowl. Set bowl of chocolate over a saucepan containing 2 inches of water (don't let bottom touch the water). Heat over medium and bring to just below a simmer. Let melt, stirring gently until chocolate registers 115 degrees on thermometer. Remove bowl; add remaining 4 ounces chocolate to bowl, stirring constantly until chocolate registers 85 degrees. Return bowl to saucepan off the heat and stir constantly until chocolate registers 89 degrees. Use immediately, stirring frequently while using to maintain temper and prevent streaking once chocolate hardens. If tempered chocolate thickens too much during use, place over simmering water again, stirring, 2 to 3 seconds.
  • Working with one at a time, place each sandwich in tempered chocolate and turn to coat completely. Transfer to a fresh parchment-lined baking sheet. Working quickly with the back of the tines of a fork, gently tap top of each sandwich to create a design, then slide to another location on parchment to prevent a border from forming. Let stand until set, at least 30 minutes.

CRISPY CHOCOLATE-MINT COOKIES



Crispy Chocolate-Mint Cookies image

Provided by Valerie Bertinelli

Categories     dessert

Time 1h45m

Yield about 45 cookies

Number Of Ingredients 9

2 1/4 cups all-purpose flour, plus more for dusting
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 sticks (1 cup) unsalted butter, softened
1 1/4 cups sugar
1 large egg
1 teaspoon vanilla
1 teaspoon peppermint extract, optional

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.

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