THIN MINT COOKIES
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
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
CHOCOLATE THIN MINTS
Categories Chocolate Dessert Freeze/Chill Low Fat Mint Chill Self Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 32 pieces
Number Of Ingredients 4
Steps:
- Line a square 8" baking pan with aluminum foil, letting an inch of foil overhang the sides. In a bowl set over barely simmering water or in a microwave oven, heat semisweet chocolate until half the chips are melted. Remove from heat and stir until completely melted and smooth. Spread half the semisweet chocolate evenly in bottom of pan. Refrigerate 5 to 10 minutes. Meanwhile, heat white-chocolate chips until half-melted. Remove from heat and stir until completely melted. Stir in peppermint oil and food coloring until blended. Spread over cooled chocolate. Refrigerate 10 minutes or until firm. Reheat remaining semisweet chocolate if necessary. Spread over cooled white-chocolate layer. Refrigerate until solid. Lift dessert from pan and transfer to cutting board. Peel away foil. With a heavy sharp knife, cut into sixteen 2-inch squares, then cut squares into triangles.
CHOCOLATE MINT THINS
Two of my favorite flavors together: chocolate and mint. I have not tried this recipe yet, but thought I would share it.
Provided by Margo59
Categories Dessert
Time 1h5m
Yield 42 cookies
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees.
- Combine butter, 1 cup sugar and brown sugar in large mixing bowl.
- Beat at medium speed, scraping bowl often, until creamy.
- Add egg, peppermint and vanilla extracts.
- Continue beating until well mixed.
- Reduce speed to low; add flour, cocoa, baking powder and salt.
- Beat until well mixed.
- Shape dough into 1 inch balls; roll in remaining sugar to coat.
- Place 2 inches apart on ungreased cookie sheet.
- Bake for 10-13 minutes or until cookies are set.
- Immediately press mint half into center of each cookie.
- Let stand 2 minutes them remove to wire rack.
- Cool completely.
- NOTE: Chocolate mints will melt slightly after being pressed into the warm cookies, but will set upon cooling.
Nutrition Facts : Calories 116.5, Fat 5.2, SaturatedFat 3.2, Cholesterol 16.7, Sodium 66.6, Carbohydrate 17.8, Fiber 0.5, Sugar 9.7, Protein 1
More about "chocolate mint thins recipes"
CHOCOLATE-MINT THINS | MIDWEST LIVING
From midwestliving.com
Servings 60Calories 60 per servingTotal Time 1 hr 38 mins
- In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar. Beat until combined, scraping bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Divide dough in half.
- Add cocoa powder to one dough portion; stir until combined. Add mint extract and a few drops of green food coloring to the remaining dough portion; stir until combined. Divide each portion in half (two chocolate dough portions and two mint dough portions).
- Shape each dough portion into a 9-inch rope. Loosely twist one chocolate dough rope and one mint dough rope together. Gently roll together to shape into a 9-inch roll; repeat (you will have two 9-inch rolls). Wrap each roll in plastic wrap or waxed paper. Chill about 1 hour or until dough is firm enough to slice.
- Preheat oven to 350°F. Cut rolls into 1/4-inch slices. Place slices 2 inches apart on ungreased cookie sheets.
CHOCOLATE MINT THINS RECIPE | LAND O’LAKES
From landolakes.com
5/5 (1)Calories 110 per servingServings 42
- Combine butter, 1 cup sugar and brown sugar in bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg, peppermint extract and vanilla. Continue beating until well mixed. Reduce speed to low; add flour, cocoa, baking powder and salt. Beat until well mixed.
- Shape dough into 1-inch balls; roll in remaining sugar to coat. Place 2 inches apart onto ungreased cookie sheets. Bake for 10-13 minutes or until cookies are set.
- Immediately press mint half into center of each cookie. Let stand 2 minutes; remove from cookie sheets. Cool completely.
CHRISTMAS COOKIES: CHOCOLATE-MINT COOKIE THINS - CHATELAINE
From chatelaine.com
CHOCOLATE MINT THINS - TODAY'S PARENT
From todaysparent.com
COPYCAT CHOCOLATE-MINT THIN COOKIES - BETTER HOMES
From bhg.com
3.2/5 (6)Calories 150 per serving
- In a large bowl beat butter with a mixer on medium 30 seconds. Add sugar and salt and beat until combined. Beat in egg yolk and peppermint extract. Beat in flour and cocoa powder. Shape dough into a 6-inch roll. Wrap in plastic wrap or waxed paper. Chill 2 hours or freeze 1 hour or until firm enough to slice.
- Preheat oven to 375°F. Cut roll into 1/8- to 1/4-inch slices. Place 2 inches apart on an ungreased cookie sheet. Bake 7 to 8 minutes or until edges are firm. Cool on cookie sheet on a wire rack (cookies are too delicate to remove until cooled).
- In a medium bowl combine semisweet chocolate and candy melts. Microwave 1 1/2 to 2 minutes or until melted and smooth, stirring twice.
- Using a fork, dip each cookie into melted chocolate, allowing excess to drip off. Place on waxed paper-lined trays. Chill until set.
RITZ CRACKER THIN MINTS {NO BAKE} - SPEND WITH PENNIES
From spendwithpennies.com
CHOCOLATE-MINT THINS RECIPE - COOKSRECIPES.COM
From cooksrecipes.com
CHOCOLATE-COVERED COPYCAT THIN MINTS RECIPE - RECIPES.NET
From recipes.net
CHOCOLATE MINT COOKIES RECIPE | THEBESTDESSERTRECIPES.COM
From thebestdessertrecipes.com
RITZ CHOCOLATE-DIPPED MINT THINS
From ritzcrackers.com
VALERIE BERTINELLI’S RECIPE FOR CRISPY CHOCOLATE MINT COOKIES – …
From sheknows.com
CHOCOLATE MINT THINS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
COLLAGEN CHOCOLATE MINT THINS | BODYBUILDING.COM
From bodybuilding.com
THIN MINT COOKIES RECIPE (GIRL SCOUT COPYCAT) - DINNER, THEN DESSERT
From dinnerthendessert.com
CHOCOLATE-MINT THINS WITH CANDY CANE CRUNCH RECIPE
From cooking.nytimes.com
KETO THIN MINTS - CHOCOLATE COVERED KATIE
From chocolatecoveredkatie.com
32 MINT CHOCOLATE RECIPES YOU'LL WANT TO MAKE AGAIN …
From allrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love