Mint Chocolate Wafers Recipes

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CONTEST-WINNING CHOCOLATE MINT WAFERS



Contest-Winning Chocolate Mint Wafers image

I created these melt-in-your-mouth treats for a cookie exchange, and everyone raved about them. My family requests them often, and they're my daughter's favorite cookies. To switch up the flavor, try using different extracts instead of peppermint. -Michelle Kester, Cleveland, Ohio

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 2 dozen

Number Of Ingredients 3

4 ounces dark chocolate candy coating
1/8 to 1/4 teaspoon peppermint extract
24 vanilla wafers

Steps:

  • Place candy coating and extract in a microwave-safe bowl. Microwave, uncovered, on high for 30-60 seconds or until smooth, stirring every 15 seconds. , Dip vanilla wafers in coating; allow excess to drip off. Place on waxed paper; let stand until set. Store in an airtight container.

Nutrition Facts :

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.

CHOCOLATE MINT WAFERS



Chocolate Mint Wafers image

These festive cookies remind my family of after dinner mints. With my husband and our two children munching on these chocolaty treats with cool mint filling, a batch never stays around long. -Annette Esau, Durham, Ontario

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 7-1/2 dozen.

Number Of Ingredients 16

2/3 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1/4 cup whole milk
1 large egg
2 cups all-purpose flour
3/4 cup baking cocoa
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
FILLING:
2-3/4 cups confectioners' sugar
1/4 cup half-and-half cream
1/4 teaspoon peppermint extract
1/4 teaspoon salt
Green food coloring

Steps:

  • In a large bowl, cream butter and sugars until light and fluffy. Beat in milk and egg. Combine the flour, cocoa, baking powder, baking soda and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 2 hours or until firm. , On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a 1-1/2-in. cookie cutter and place 1 in. apart on greased baking sheets. Bake at 375° for 5-6 minutes or until edges are lightly browned. Remove to wire racks to cool completely. , Combine filling ingredients; spread on bottoms of half of the cookies and top with remaining cookies.

Nutrition Facts : Calories 99 calories, Fat 3g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 80mg sodium, Carbohydrate 17g carbohydrate (12g sugars, Fiber 0 fiber), Protein 1g protein.

MINT CHOCOLATE WAFERS



Mint Chocolate Wafers image

My grandmother gave me a cookbook stuffed with recipes. This is a slight twist on one of the first-and best-recipes I made from the book. It's best to store these in the refrigerator. -Mary Murphy, Evansville, Indiana

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 10 dozen.

Number Of Ingredients 10

1 large egg
1/3 cup water
3 tablespoons canola oil
1 package chocolate fudge cake mix (regular size)
1/2 cup cake flour
COATING:
4 cups semisweet chocolate chips
1/4 cup shortening
1/2 teaspoon peppermint extract
Sprinkles

Steps:

  • In a large bowl, beat egg, water and oil until blended. Gradually beat in cake mix and flour., Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 2 hours or until firm enough to roll., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 1-1/2-in. round cookie cutter. Place 1 in. apart on greased baking sheets., Bake 8-10 minutes or until firm. Remove from pans to wire racks to cool completely., In top of a double boiler or a metal bowl over hot water, melt chocolate chips and shortening; stir until smooth. Stir in extract. Spread cookies with chocolate mixture. Place on waxed paper-lined baking sheets. Decorate with sprinkles. Refrigerate until set.

Nutrition Facts : Calories 52 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 32mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.

MINT WAFER COOKIES



Mint Wafer Cookies image

These are chewy chocolate mint cookies with a mint wafer on the top. A beautiful design is swirled into the top of the candy while the cookies are hot.

Provided by Denise Fitzsimmons

Categories     Desserts     Cookies

Yield 18

Number Of Ingredients 9

¾ cup butter
1 ½ cups packed light brown sugar
2 teaspoons water
1 ¾ cups mint chocolate chips
2 eggs
2 ½ cups all-purpose flour
1 ¼ teaspoons baking soda
½ teaspoon salt
20 chocolate covered thin mints

Steps:

  • In a small saucepan, combine the butter, brown sugar, water and mint chocolate chips. Cook over low heat, stirring occasionally until melted. Transfer to a medium bowl and set aside to cool for about 10 minutes.
  • Beat the eggs into the chocolate mixture one at a time. Combine the flour, baking soda and salt, stir into the chocolate mixture. Cover dough, and chill for 1 hour.
  • Preheat oven to 350 degrees F (175 degrees C). Roll dough into 1 inch balls and place 1 1/2 inches apart onto an unprepared cookie sheet.
  • Bake for 12 to 13 minutes in the preheated oven. As soon as the cookies are out of the oven, place 1/2 of a mint candy on top of each one. Let sit for 30 seconds, then swirl with a toothpick. Cool on wire racks.

Nutrition Facts : Calories 326.1 calories, Carbohydrate 48.6 g, Cholesterol 41 mg, Fat 14.1 g, Fiber 1.6 g, Protein 3.9 g, SaturatedFat 8.7 g, Sodium 219.8 mg, Sugar 33.2 g

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.

CHOCOLATE MINT WAFERS



Chocolate Mint Wafers image

If you adore the combination of chocolate and mint, prepare to meet your new favorite cookie.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 3 dozen

Number Of Ingredients 9

8 tablespoons (1 stick) unsalted butter, room temperature
1/2 cup granulated sugar
1 large egg, room temperature
1 cup unsweetened cocoa powder
1/2 cup plus 2 tablespoons all-purpose flour
Confectioners' sugar, for dusting
1/4 cup heavy cream
12 ounces semisweet chocolate, finely chopped
2 to 3 drops peppermint oil (or 1/2 teaspoon peppermint extract)

Steps:

  • In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until completely smooth, about 3 minutes. Add egg, and continue mixing until well combined.
  • In a medium bowl, whisk together cocoa powder and flour.
  • Add flour mixture to butter mixture; mix on low speed until combined, scraping down sides of bowl once. Divide dough in half; wrap each half in plastic. Flatten each half into a disk; chill until firm, at least 1 hour.
  • Preheat oven to 350 degrees. Line two baking sheets with Silpat baking mats or parchment paper. Set prepared pans aside.
  • Lightly sprinkle a clean work surface with confectionersâ?? sugar. Roll out dough to an 1/8-inch thickness. Using a 2-inch cookie cutter, cut out cookies, and transfer to prepared baking sheets, spacing cookies 1/2 inch apart. Chill any trimmings, and roll out again.
  • Bake the cookies until you can smell chocolate, about 12 minutes. Transfer the baking sheets to a wire rack to cool.
  • Bring cream to a boil in a small saucepan set over medium-high heat. Add chocolate to hot cream. Stir with a rubber spatula until chocolate has melted and mixture is smooth. Add peppermint oil. Remove from heat; let ganache cool slightly, about 20 minutes.
  • Transfer chocolate to a resealable plastic bag; seal, and cut off one corner at an angle. Pipe about 1 teaspoon onto the center of half of the wafers. Top with the remaining wafers. Chill the assembled cookies until firm, about 10 minutes. Store in an airtight container up to 2 days.

CHOCOLATE MINT WAFERS



Chocolate Mint Wafers image

Make and share this Chocolate Mint Wafers recipe from Food.com.

Provided by Dine Dish

Categories     Dessert

Time 20m

Yield 1 1/2 dozen

Number Of Ingredients 3

4 ounces dark chocolate confectionary coating
1/4 teaspoon peppermint extract
18 -24 vanilla wafers

Steps:

  • Place candy coating in a microwave safe bowl.
  • Microwave, uncovered, on high for 30-60 seconds or until smooth, stirring every 15 seconds.
  • Stir in extract.
  • Dip vanilla wafers in coating; place on waxed paper until set.
  • Store in an airtight container.

Nutrition Facts : Calories 744, Fat 38.5, SaturatedFat 18.1, Cholesterol 3.8, Sodium 224.9, Carbohydrate 96.2, Fiber 6.3, Sugar 36, Protein 7.3

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