Christmas Mint Cookies Recipes

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CHOCOLATE MINT COOKIES I



Chocolate Mint Cookies I image

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

¾ cup butter
1 ½ cups packed brown sugar
2 tablespoons water
2 cups semisweet chocolate chips
2 eggs
2 ½ cups all-purpose flour
1 ¼ teaspoons baking soda
½ teaspoon salt
36 chocolate mint wafer candies

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

THIN MINT COOKIES



Thin Mint Cookies image

If you love chocolate and mint you are sure to love this homemade version of the Girl Scout Cookies.

Provided by Lauren

Categories     Desserts     Cookies     Refrigerator Cookie Recipes

Yield 18

Number Of Ingredients 9

1 ¼ cups all-purpose flour
½ cup unsweetened cocoa powder
¼ teaspoon salt
½ cup butter, softened
1 cup white sugar
1 egg
½ teaspoon mint extract
3 (1 ounce) squares semisweet chocolate, chopped
¼ cup butter

Steps:

  • In a large bowl, beat 1/2 cup butter or margarine until creamy. Add the sugar, and beat until mixed well. Beat in egg and mint extract.
  • Sift flour, cocoa, and salt together into a small bowl. Add flour mixture by halves into creamed mixture, beating well after each addition.
  • Divide dough in half. On lightly floured surface roll dough into two 1 1/2 inch diameter cylinders. Wrap each cylinder in waxed paper, and refrigerate 5 hours.
  • Preheat oven to 350 degrees F (175 degrees C). Thirty minutes prior to baking, place both cylinders in freezer.
  • Remove one cylinder at a time, and slice 1/4 inch thick pieces with very sharp knife. Place on cookie sheets about 1 1/2 inches apart. Bake 10 to 12 minutes.
  • Melt 1/4 cup butter or margarine and the semisweet chocolate in a double boiler or in the microwave. Drizzle over warm cookies. Place on wire racks, and let cool and harden completely.

Nutrition Facts : Calories 175.3 calories, Carbohydrate 21.7 g, Cholesterol 30.7 mg, Fat 9.8 g, Fiber 1.3 g, Protein 2.1 g, SaturatedFat 6 g, Sodium 91.3 mg, Sugar 13.5 g

ANDES® MINT COOKIES



Andes® Mint Cookies image

Andes® mints wrapped in buttery cookie dough. A favorite in our house every Christmas!

Provided by Curlygirl

Categories     Desserts     Cookies

Time 2h30m

Yield 42

Number Of Ingredients 9

1 cup butter
1 cup white sugar
½ cup brown sugar
2 eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
65 chocolate-mint layer candies (such as Andes®), unwrapped, divided

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease 2 baking sheets.
  • Beat butter, white sugar, and brown sugar together in a bowl until smooth and creamy. Add eggs one at a time, beating well after each addition. Beat in vanilla extract.
  • Whisk flour, baking powder, and salt together in a bowl. Gradually add flour mixture to butter mixture until dough is just-combined. Transfer dough to a resealable plastic bag, squeeze out excess air, and seal bag. Refrigerate until dough firms, at least 2 hours.
  • Divide dough into 42 portions and wrap 1 dough portion around 1 mint. Repeat with remaining dough portions. Place dough 2-inches apart on prepared baking sheets.
  • Bake in the preheated oven until edges of cookies are golden, 10 to 12 minutes.
  • Melt remaining chocolate mint candies in a microwave-safe glass or ceramic bowl in 30-second intervals in the microwave, stirring after each melting, for 1 to 3 minutes. Drizzle melted mint chocolate over cookies.

Nutrition Facts : Calories 138.8 calories, Carbohydrate 17.6 g, Cholesterol 20.5 mg, Fat 7 g, Fiber 0.2 g, Protein 1.7 g, SaturatedFat 5 g, Sodium 91.6 mg, Sugar 6.5 g

SWIRLED MINT COOKIES



Swirled Mint Cookies image

No one will believe that these rich and buttery cookies are light, but they are! With their colorful swirls, each one of these minty, sugary bites has its own look. -Lois Hill, Thomasville, North Carolina

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 4 dozen.

Number Of Ingredients 11

1/2 cup butter, softened
1/2 cup reduced-fat butter, softened
3/4 cup plus 1 tablespoon sugar, divided
1 large egg, room temperature
1 teaspoon vanilla extract
1/2 teaspoon peppermint extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
10 to 20 drops red food coloring
10 to 20 drops green food coloring

Steps:

  • In a large bowl, cream butters and 3/4 cup sugar until light and fluffy. Beat in egg and extracts. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. , Divide dough into thirds. Stir red food coloring into 1 portion of dough; stir green food coloring into another portion. Leave remaining dough plain. Cover and refrigerate for at least 1 hour. , Divide each portion of dough into 4 equal pieces. Roll each piece into a 12-in. rope. Place a red, a green and a plain rope next to each other. Cut through all 3 ropes at 1-in. intervals, forming sets of 3 differently colored doughs. Repeat., Roll each set of doughs into a ball; place balls 3 in. apart on ungreased baking sheets. Flatten to 1/8-in. thickness with a glass dipped in remaining sugar. Bake at 375° for 8-10 minutes or until bottoms are lightly browned. Remove to wire racks to cool.

Nutrition Facts : Calories 59 calories, Fat 3g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 49mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic exchanges

CHRISTMAS MINT COOKIES



Christmas Mint Cookies image

I got these from a co worker and she told me they tasted like Girl Scout Cookies so I tryed them. I am do have to say they taste as close to the Girl Scout cookies as you can get. Prep times includes the chilling.

Provided by Kim19068

Categories     Dessert

Time 20m

Yield 1 Sleeve of Ritz Crackers

Number Of Ingredients 3

1/2 lb Melting Chocolate baking chocolate
2 -3 drops peppermint extract
1 package Ritz cracker

Steps:

  • Melt Chocolate over low heat.
  • Add 2 to 3 drops of Peppermint oil.
  • You do not need alot so make sure they are small drops.
  • Mix.
  • Line a cookies sheet with foil.
  • Dip Crackers into Chocolate,Cover and lay on cookie sheet make sure they do not touch.
  • Chill until firm.
  • Enjoy.

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