Chocolate Mint No Bake Cookies Recipes

FUDGY MINT CHOCOLATE NO-BAKE COOKIES

Steps:

• Line 2 cookie sheets with wax paper.
• In a large pot, combine butter, sugar, cocoa and milk. Bring to a boil over medium-high heat, stirring frequently, and boil 1-2 minutes.
• Stir in vanilla and salt. Add oats and coconut and stir to combine.
• Drop into 24 spoonfuls onto wax paper. Refrigerate until set.
• Meanwhile, make the frosting. To a stand mixer (or use a hand mixer), add butter, icing sugar and milk and beat until creamy and blended. Add in mint extract and food coloring. If necessary, add an extra tbsp sugar or milk to achieve the right consistency -- you do not want the icing runny.
• Remove cookies from the fridge and spread with frosting. Return to the fridge to let the frosting set.
• Make the ganache: In a small pot, combine chocolate, milk and butter over very low heat. Cook and stir constantly until chocolate is smooth. Set aside to cool 5-10 minutes. Spread on cooled cookies, and return to the refrigerator to allow chocolate to set.
• Because they are slightly gooey, I like to store them in the fridge or freezer with wax paper between layers so they don't stick together.

MINT NO BAKE COOKIES

Steps:

• Put sugar, mint extract, cocoa, salt, milk, and oleo on medium heat in saucepan until mixture bubbles.
• Keep stirring--do not walk away!
• Add oatmeal, peanut butter, and stir.
• Remove from heat.
• Drop by spoonfuls on wax paper.
• When they cool store into air tight container.
• Place it into the refrigerator.

NO BAKE THIN MINT COOKIES

Steps:

• Cover 2 cookie sheets with waxed paper and set aside.
• In a microwave safe bowl melt the milk chocolate chips and the semi sweet chocolate chips for about 1 minute. Stir and then return to microwave and heat at 30 second intervals until completely melted and smooth.
• Add the Andes mints and stir into the hot melted chocolate chips and stir in by hand until they are melted in and smooth.
• Then stir in the peppermint extract.
• Dip the[cookies|http://www.amazon.com/Nabisco-Famous-Wafers-Chocolate-Ounces/dp/B012DGXWG2/ref=sr_1_1?ie=UTF8&qid=1455763127&sr=8-1&keywords=nabisco+chocolate+wafers" target="_blank] into the chocolate mixture and shake off the excess chocolate. ( I used a plastic fork with the middle tines removed. Perfect for letting the excess chocolate drip off.)
• Place on the waxed paper and let set up. You can refrigerate for quicker set up.
• Mint Frosting (optional)
• Combine the very soft butter and powdered sugar until well blended. Then add in the milk, food coloring and peppermint extract. Mix until smooth. If it's too runny add more powdered sugar. If too thick add a little bit of milk.
• Put into a plastic bag and trim off the corner. Pipe over each cookie.

MINT CHOCOLATE-COVERED COOKIES

Steps:

• In a large bowl, combine chocolate wafer crumbs and cream cheese. Shape into 1-in. balls. Coat bottom of a glass with cooking spray, then dip in sugar; flatten balls to 1/4-in. thickness. (Re-dip glass in sugar as needed.) Freeze 30 minutes or until firm., In a microwave, melt candy coating disks and shortening; stir until smooth. Dip cookies in coating mixture; allow excess to drip off. Place on waxed paper; if desired, decorate immediately with sprinkles. Store between layers of waxed paper in an airtight container in the refrigerator.

CHOCOLATE MINT NO BAKE COOKIES

Steps:

• In a large saucepan, mix together the sugar, butter, cocoa and milk.
• Place the pan on the stove top over medium-high heat and bring to a boil.
• After it comes to a boil, take it off the stove and mix in the salt, vanilla, and Jif Whips.
• Mix well until the Jif Whips is completely dissolved.
• Quickly add the oatmeal and mix until well combined.
• Drop from spoon onto wax paper or aluminum foil.
• Let them cool and set up before you eat them.

CHOCOLATE CRINKLE COOKIES

Steps:

• In large bowl, mix oil, chocolate, granulated sugar and vanilla. Stir in eggs, one at a time. Stir in flour, baking powder and salt. Cover; refrigerate at least 3 hours.
• Heat oven to 350°F. Grease cookie sheet with shortening or cooking spray.
• Drop dough by teaspoonfuls into powdered sugar; roll around to coat and shape into balls. Place about 2 inches apart on cookie sheets.
• Bake 9 to 11 minutes or until edges are set. Immediately remove from cookie sheets to cooling racks.