Chocolate Mint Cookie Tarts Recipes

CHOCOLATE-MINT TART

Steps:

• Lightly coat an 11-inch, removable bottom tart pan and set aside.
• In a medium-size bowl, using a spatula or wooden spoon, mix the powdered sugar, vanilla, egg yolks and sea salt. Add the cooled butter and mix to a smooth consistency then, add the flour and cornstarch and stir until the dough forms a smooth ball.
• Press about 2/3 of the dough up and around the edge of the prepared tart pan. With the remaining dough make a flat disc and place in the center-bottom of the pan. With your hands and your fingers, press the dough over the entire tart bottom, smoothing with the flat bottom of a measuring cup or flat-bottomed glass.
• Prick the bottom and edges of the crust with a fork, place on a baking sheet and transfer to the freezer for 30 minutes.
• Preheat the oven to 350F.
• Remove the crust from the freezer, spray a piece of aluminum foil with non-stick spray and press the sprayed side of foil very tightly up against the bottom and up the sides of the crust. Add pie weights and transfer to the middle rack of the oven.
• Bake for 15 minutes. Remove foil and continue to bake uncovered for another 10 minutes, or until golden brown. Remove from the oven and let cool on a wire rack.
• Reduce the oven temp to 250°F
• Bring cream, espresso powder and salt to a simmer in a saucepan over medium-high heat, stirring to dissolve.
• Meanwhile, place the chocolate in a medium-size bowl and pour the hot cream mixture over the chocolate, cover with a lid or plate and allow to sit for 5 minutes to soften. When it has softened, stir to a smooth constancy with a spatula or spoon. Add the butter, one or two pieces at a time and continue to stir until the butter is well incorporated.
• Pour the beaten eggs through a fine-mesh strainer into the chocolate mixture and mix well. Add the mint in quarter teaspoon increments, tasting to just barely get a mint flavor.
• Pour the chocolate custard into the prepared shortcrust shell, carefully bump the tart pan on the counter several times to remove any air bubbles, and place the tart on a rimmed baking sheet. Transfer to the middle rack of the oven and bake until the outer edge of the filling is set and faint cracks appear on the surface, 30-35 minutes. The filling will be very loose and will appear to be un-cooked, that is just fine, it will firm up as it cools. Remove from the oven, leave the tart on the baking sheet to cool at room temperature. When cool, place in the refrigerator, uncovered until chilled and completely set, 3-4 hours, preferably overnight.
• Remove the tart from the refrigerator and let it sit for 30 minutes at room temperature.
• In a small saucepan over medium heat, add the cream and corn syrup and bring to a simmer, stirring to combine. Remove from the heat and add the chocolate, cover and let stand for 5 minutes to soften. Stir the mixture until it is smooth, then stir in the hot water until the glaze is shiny and pourable.
• Pour the glaze in the center of the tart, quickly and carefully pick up the tart pan and tilt it to allow the glaze to run to the edge. Continue tilting until the surface of the tart is completely covered. Do not use a spatula to spread the glaze as it will not be smooth. Let the tart sit at room temperature until the glaze is set before transferring to the refrigerator for 2-3 hours.
• Before serving, remove the outer rim of the tart pan, slip a thin bladed knife between the crust and metal bottom and slide the tart to a serving plate or cake stand.

CHOCOLATE-MINT COOKIE CUPS

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extract. Combine flour, cocoa, baking soda, baking powder and salt; gradually add to creamed mixture and mix well., Shape into 1-in. balls; place in paper-lined miniature muffin cups. Bake until set, 8-10 minutes. Remove to wire racks. Cool completely., Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool to room temperature, stirring occasionally. Refrigerate until ganache reaches a piping consistency, about 20 minutes. Pipe over cookies. , In a microwave-safe bowl, melt white baking chips at 50% power 1 minute; stir until smooth. If desired, tint with green food coloring. Pipe over tops.

CHOCOLATE MINT TRUFFLE TART

Steps:

• Preheat oven to 350°. Combine cookie crumbs and 1/4 cup butter; press onto bottom and up sides of an ungreased 10-in. tart pan. Place tart pan on baking sheet; bake until crust is set, 12-15 minutes., In a small heavy saucepan, heat cream and remaining butter over medium heat until bubbles form around sides of pan. Place chocolate chips, sugar and vanilla in a bowl; pour cream mixture over chocolate and stir until chocolate is melted and sugar has dissolved. Slowly pour 1/3 of the warm chocolate mixture into eggs while stirring continuously; return egg mixture to chocolate and stir until smooth., Pour into prepared tart shell. Bake until center is just set (mixture will jiggle), 25-30 minutes. Cool completely on a wire rack. If desired, top with whipped cream, chopped chocolate and chocolate curls. Refrigerate.

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!

CHOCOLATE MINT COOKIE TARTS

Steps:

• Preheat oven to 350 degrees, remember if using nonstick turn temp down to 325.
• Combine flour, cocoa, baking soda and salt in a small bowl.
• Beat butter, granulated sugar, brown sugar and vanilla in a large mixing bowl with electric mixer.
• Add eggs one at a time, beating well after each addition.
• Gradually beat in flour mixture.
• Stir in mint baking chips and milk choc chips.
• Drop one Tablespoon of dough into ungreased mini muffin tins.
• Bake for 11-13 minutes.
• Right out of the oven, drop some of your leftover Andes mint baking chips on top of each tart, then go back and spread/swirl.
• Using a butter knife, pop up tart and transfer to a cooling rack, let cool completely.

CHOCOLATE COOKIE MINT TARTS

Steps:

• Mix cookie crumbs and margarine; press 2 Tbsp. onto bottom and up side of each of 12 paper-lined muffin cups. Refrigerate until ready to use.
• Cook marshmallows and milk in large saucepan on medium heat until marshmallows are completely melted and mixture is well blended, stirring constantly with whisk. Stir in liqueurs. Remove from heat; cool. Gently stir in COOL WHIP; spoon into prepared cups.
• Freeze 4 hours or until firm. Remove and discard paper liners before serving.

CHOCOLATE MINT COOKIES

Steps:

• In a small heavy saucepan, combine the butter, brown sugar and water; cook over low heat until butter is melted. Remove from the heat; stir in chips until melted. , Transfer to a large bowl; cool for 10 minutes. Add eggs, one at a time, beating well after each addition. Combine flour, baking soda and salt; gradually add to the chocolate mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle. , Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until surface cracks. Remove to wire racks. Immediately place half of a mint candy on each cookie. Let stand until candy begins to melt; spread with a knife.

CONTEST-WINNING CHOCOLATE MINT COOKIES

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.

MINT CHOCOLATE CHIP COOKIES

Steps:

• Melt the butter in a pan, leave to cool for a few minutes, then pour into a large bowl. Whisk in both sugars and the egg until combined.
• Use a wooden spoon to mix in the flour and baking powder until the mixture comes together into a dough. Beat in the peppermint extract, then fold in the chocolate chips. Wrap well and chill for 1 hr.
• Heat the oven to 180C/160C fan/gas 4. Divide the cookie dough into 16 pieces (about 45g each), and roll each piece into a ball using your hands. Arrange the dough balls on two baking trays lined with baking parchment, well spaced apart, and press them down slightly. Bake for 10 mins, then remove the trays from the oven and tap sharply on a work surface to flatten the cookies. Return to the oven and repeat this after 2 mins, then again after another 2 mins (they should bake for 14 mins in total). Leave to cool completely on the trays.
• Melt the chopped chocolate in a heatproof bowl over a pan of simmering water, or in 15-second bursts in the microwave, stirring between each burst. Line a baking tray with baking parchment. Dip one half of each cookie into the melted chocolate, place on the lined tray and sprinkle with candy cane pieces. Transfer the tray to the fridge and chill for 30 mins to set.