Contest Winning Chocolate Mint Wafers Recipes

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CONTEST-WINNING CHOCOLATE MINT COOKIES



Contest-Winning Chocolate Mint Cookies image

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

1-1/4 cups butter, softened
2 cups sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
2 cups all-purpose flour
3/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
32 chocolate-covered thin mints

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.

MINT WAFERS



Mint Wafers image

Provided by Sandra Lee

Categories     dessert

Time 17m

Yield 2 dozen cookies

Number Of Ingredients 4

2 (12-ounce) bags semi-sweet chocolate chips
2 tablespoons butter or shortening
2 teaspoons peppermint extract
24 vanilla wafer cookies

Steps:

  • Melt chocolate chips and butter in a small bowl in the microwave on 50% power in 2 or 3 (30-second) intervals, whisking after each. Add extract to chocolate. Place vanilla wafers on aluminum foil and pour melted chocolate over each, covering completely. Let sit for 10 minutes or until set.

MINT SURPRISE COOKIES



Mint Surprise Cookies image

This cookie is a Christmas tradition started by my grandmother. She used to always mail them along with her "Minnesota Bars" (#162331). I have a note on the recipe card that it was originally a winner in Pillsbury's 1st Grand National by Miss Laura Rott of Naperville, Illinois. (One bite and you'll know why it won.) The original recipe called for one package of Rockwood Chocolate Mint Wafers. I've never been able to find them in the store so I use Andes Mint Baking Pieces. I'm sure you could also melt regular chocolate chips and add a little mint flavoring as well. I posted the "refrigerator cookie" method because I think it's easier. You can also chill dough for just two hours, then enclose chocolate in 1 tbsp. of dough. Bake according to directions. COOKING TIME INCLUDES FOUR HOURS OF CHILLING.

Provided by Julie

Categories     Dessert

Time 4h25m

Yield 24 Cookies, 12 serving(s)

Number Of Ingredients 11

3 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter (1/2 shortening okay)
1 cup sugar
1/2 cup brown sugar
2 eggs
1 tablespoon water
1 teaspoon vanilla
1 (10 ounce) package andes mint chocolate chips
walnut halves

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.

CHOCOLATE MINT WAFERS WITH SPRINKLES



Chocolate Mint Wafers with Sprinkles image

You can't scout out a better childhood treat than these cookies featuring an indulgent dip in minty melted chocolate.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 35m

Yield Makes 44

Number Of Ingredients 11

1 cup all-purpose flour, (spooned and leveled)
1/2 cup unsweetened cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon plus 1/8 teaspoon salt
6 tablespoons (3/4 stick) unsalted butter, room temperature
1/2 cup sugar
1 large egg
1/2 teaspoon pure vanilla extract
12 ounces semisweet or bittersweet chocolate, chopped
1/4 teaspoon pure peppermint extract
Sprinkles (optional), for decorating

Steps:

  • Preheat oven to 350 degrees. In a medium bowl, whisk together flour, cocoa, baking powder, and 1/4 teaspoon salt. Set aside.
  • Using an electric mixer, beat butter and sugar until light and fluffy. Beat in egg and vanilla. With mixer on low, gradually add flour mixture; mix just until combined.
  • Form balls of dough (each equal to 1 teaspoon), and place on 2 baking sheets, about 2 inches apart. Dip the bottom of a glass in water, and flatten balls into 1 1/2-inch rounds (about 1/4 inch thick). Bake until slightly firm to the touch, 8 to 10 minutes, rotating sheets halfway through. Immediately transfer cookies to a wire rack to cool completely.
  • Make chocolate coating: Place chocolate, peppermint extract, and remaining 1/8 teaspoon salt in a large heatproof bowl set over (not in) a saucepan of simmering water. Heat, stirring occasionally, until smooth, 2 to 3 minutes; remove from heat.
  • Line a baking sheet with parchment or waxed paper. Set each cookie across the tines of a fork, dunk in chocolate, then tap underside of fork on side of the bowl to allow excess chocolate to drip off. Place cookies on prepared baking sheet, and decorate with sprinkles, if desired. Refrigerate until chocolate has hardened, about 30 minutes, and keep chilled until ready to serve.

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

STARLIGHT MINT SURPRISE COOKIES



Starlight Mint Surprise Cookies image

These cookies won $10,000 for Miss Laura Rott from Naperville, Illinois in a long ago Pillsbury Baking Contest. I can remember my mother making them for us and how good they were. I still have the original recipe that my mother used and since the paper is becoming a little brittle, I'm going to copy it here so I won't damage the original.

Provided by Irish Rose

Categories     Dessert

Time 25m

Yield 4 1/2 dozen, 12 serving(s)

Number Of Ingredients 12

3 1/4 cups sifted pillsbury's best enriched flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter
1/2 cup Crisco
1 cup sugar
1/2 cup firmly packed brown sugar
2 eggs
2 tablespoons water
1 teaspoon vanilla
1 (9 1/2 ounce) package Andes mints candies
walnut halves

Steps:

  • Sift together the flour, baking soda and salt and set aside.
  • Cream together the butter and Crisco.
  • Add sugars and mix well. Add unbeaten eggs, water and vanilla and mix well.
  • Blend in the dry ingredients and mix well.
  • Chill dough.
  • Open and unwrap the chocolate mint wafers (Eight O'Clock or Andres)
  • Enclose each wafer in about 1 Tablespoon of dough and top each cookie with a walnut half.
  • Place on ungreased baking sheet about 2 inches apart.
  • Bake in moderate oven (recipe says 375°)for 10-12 minutes. You might consider a moderate oven to be 350°.

CONTEST-WINNING CHOCOLATE TRUFFLE COOKIES



Contest-Winning Chocolate Truffle Cookies image

Here's a snack for serious chocolate lovers. These enticing cookies are crisp on the outside and soft on the inside, somewhat bittersweet and very chocolaty. I usually make them to share at get-togethers. Otherwise, I'd eat them all myself! I'm always asked for the recipe. -Delaine Fortenberry, McComb, Mississippi

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 4 dozen.

Number Of Ingredients 11

2 cups semisweet chocolate chips, divided
4 ounces unsweetened chocolate, chopped
1/3 cup butter, cubed
1 cup sugar
3 large eggs
1-1/2 teaspoons vanilla extract
1/2 cup all-purpose flour
2 tablespoons baking cocoa
1/4 teaspoon baking powder
1/4 teaspoon salt
Confectioners' sugar

Steps:

  • In a microwave, melt 1 cup chocolate chips, unsweetened chocolate and butter; stir until smooth. Cool 10 minutes., In a large bowl, beat sugar and eggs 2 minutes. Beat in chocolate mixture and vanilla. In another bowl, whisk flour, cocoa, baking powder and salt; gradually beat into chocolate mixture. Stir in remaining chocolate chips. Refrigerate, covered, until firm enough to handle, at least 3 hours., Preheat oven to 350°. With lightly floured hands, shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake until lightly puffed and set, 10-12 minutes. Cool on pans 3 minutes. Remove to wire racks to cool. Dust with confectioners' sugar.

Nutrition Facts : Calories 148 calories, Fat 8g fat (5g saturated fat), Cholesterol 33mg cholesterol, Sodium 64mg sodium, Carbohydrate 20g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.

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