Chocolate Mint Surprise Christmas Cookies Recipes

CHOCOLATE MINT COOKIES I

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!

STARLIGHT MINT SURPRISE COOKIES

Steps:

• Combine flour, baking soda, salt, white sugar, butter or margarine, brown sugar, eggs and vanilla. Combine and mix at lowest speed until dough forms.
• Drop by scant teaspoons 2 inches apart on greased cookie sheets. Press candy wafer on top of each - mold dough sides up around mint. Cover with scant teaspoons of dough. Top each with walnut half.
• Bake at 375 degrees F (190 degrees C) for 9-12 minutes.

DOUBLE CHOCOLATE AND MINT COOKIES

Steps:

• Place 1 oven rack in the center of the oven and 1 oven rack in the bottom third and preheat the oven to 300 degrees F. Line 2 large rimmed baking sheets with parchment paper. Set aside.
• In a small bowl, combine the bittersweet chocolate and butter. Place the bowl over a pan of barely simmering water and stir occasionally until the chocolate has melted and the mixture is smooth.
• In a medium bowl, sift the flour, cocoa, baking powder and salt. In a large bowl, whisk together the sugar, eggs, 2 tablespoons water and vanilla extract. Gradually add the dry ingredients. Fold in the cooled chocolate. Stir in the chocolate mint pieces. Chill the dough 10 minutes to firm slightly. Using 1/4 cup measuring cup, drop 6 mounds of batter onto each prepared sheet, spacing evenly apart.
• Bake the cookies 9 minutes. Reverse the baking sheets (top to bottom) and continue baking until the cookies are slightly puffed and dry looking with some small cracks on top, 9 to 10 minutes longer. Cool the cookies completely on sheets (they may deflate slightly as they cool).

MINT-FILLED COOKIES

Steps:

• In a large bowl, cream butter, cream cheese and sugars until light and fluffy, 5-7 minutes. Beat in eggs, milk and vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into butter mixture., Divide dough in half; shape each into a disk. Wrap in waxed paper and refrigerate 30 minutes or until firm enough to roll., Preheat oven to 400°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 3-in. round cookie cutter. Place a mint patty in center of each circle; fold dough over patty. Pinch to seal seams. Place on greased baking sheets, seam side down., Bake 8-10 minutes or until cookies are golden brown. Remove from pans to wire racks to cool completely., In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over cookies. Refrigerate until set. Store in an airtight container in the refrigerator., Freeze option: Transfer unrolled disks to a freezer container; freeze. To use, thaw dough in refrigerator until soft enough to roll. Prepare, bake and decorate as directed.

CHOCOLATE MINT SURPRISES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Add melted chocolate. Combine the flour, baking powder and salt; gradually add to chocolate mixture and mix well. Shape into two 10-in. rolls; wrap each in plastic wrap. Refrigerate for 4 hours or until firm., Unwrap dough and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 5-7 minutes or until edges are firm. Remove to wire racks to cool. , For filling, in a small bowl, combine the confectioners' sugar, butter, milk and extracts until smooth. Shape into 1/2-in. balls. Place a ball in the center of each cookie; flatten. Freeze for 30 minutes. , Dip cookies in melted candy coating to completely cover; allow excess to drip off. Place on waxed paper; let stand until set.

MINT SURPRISE COOKIES

Steps:

• Sift flour, soda, and salt.
• Cream butter and sugar well.
• Add eggs, water, and vanilla.
• Blend in dry ingredients gradually; mix thoroughly.
• Shape dough into rolls 1 1/2 inches in diameter. Wrap in wax paper. Chill at least four hours.
• Meanwhile, melt chocolate and cut into small, round wafers (the shape isn't so important -- just enough to fill the center of the cookie).
• Cut dough in slices 1/8" thick. Place on cookie sheet. Top one slice of dough with chocolate wafer. Cover with second slice and seal edges.
• Top with walnut half.
• Bake at 375 for 10-12 minutes.

SURPRISE COOKIES

Steps:

• Preheat oven to 375 degrees. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, about 2 minutes. Add egg, milk, and vanilla, and beat until well combined. Add reserved flour mixture; mix on low speed until combined.
• Using a tablespoon or 1 3/4-inch ice cream scoop, drop dough onto ungreased baking sheets, about 2 inches apart. Bake until cookies begin to spread and become firm, 10 to 12 minutes.
• Remove baking sheets from oven, and place a marshmallow, cut-side down, in the center of each cookie, pressing down slightly. Return to oven, and continue baking until marshmallows begin to melt, 2 to 2 1/2 minutes. Transfer cookies to a wire rack to cool completely before frosting.
• Spread about 1 tablespoon of frosting over each marshmallow, starting in the center and continuing outward until marshmallow is covered.

CHOCOLATE MINT SURPRISE CHRISTMAS COOKIES

Steps:

• Using a medium sized ziploc bag, crush the candy canes in little pieces. Cut the hershey kisses in half. I found that a whole hershey kiss was too much for the cookies, but a half one is perfect!
• Heat your oven to 375.
• Add the butter to a stand or hand-held mixer and mix well until smooth. Add the sugars and mix well. Add the almond and vanilla extract and mix well. Add the flour and mix very well on low speed until well mixed.
• With a wooden spoon mix in the crushed candy canes and the mini chocolate chips well.
• Scoop out a teaspoon of dough and add one half of a hershey kiss. Roll up the dough in a ball to keep the kiss inside! Place the dough balls on a parchment covered cookie pan and bake for 10-12 minutes and golden. Allow them to cool for about 2 minutes before removing from the pan and allow to cool. I have found having a sheet of tin foil on your table or counter works great in cooling cookies!
• In a medium sauce pan, add the white chocolate chips and the 6 tablespoons of shortening. Melt slowly on medium/low heat as not to burn the chocolate.
• Divide the melted chocolate into 3 cups. In the first two cups, add a bit of green and a bit red food coloring seperately to the shades that you like. Using a fork, drizzle the colored chocolate over the cookies to decorate. The kids will love this part! Enjoy!