Chunky Peppermint Fudge Dream Cookies Recipes

CHUNKY PEPPERMINT FUDGE DREAM COOKIES

Chunky Peppermint Fudge Dream Cookies image

Create jumbo cookies with triple chocolate and a touch of mint.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 50m

Yield 20

Number Of Ingredients 11

Ingredients

3/4 cup packed brown sugar
3/4 cup granulated sugar
1/2 cup butter or margarine, softened
1/2 cup shortening
1 teaspoon vanilla
2 eggs
2 oz unsweetened baking chocolate, melted, cooled
2 1/4 cups Gold Medal™ all-purpose flour
1 teaspoon baking soda
2 packages (4.67 oz each) foil-wrapped rectangular créme de menthe thin chocolate mints, unwrapped, coarsely chopped
1 1/2 cups semisweet chocolate chunks

Steps:

Heat oven to 350°F. In large bowl, beat brown sugar, granulated sugar, butter, shortening, vanilla and eggs with electric mixer on medium speed until smooth. Beat in melted baking chocolate. On low speed, beat in flour and baking soda until well blended. Reserve 1 cup of the chopped mints. Stir remaining mints and the chocolate chunks into dough.
On ungreased cookie sheets, drop dough by 1/4 cupfuls 2 inches apart.
Bake 11 to 15 minutes or until centers of cookies no longer look moist (do not overbake). Immediately sprinkle with reserved mints. Cool 1 minute; remove from cookie sheets to cooling racks.

Nutrition Facts : Calories 370, Carbohydrate 43 g, Cholesterol 35 mg, Fat 4, Fiber 2 g, Protein 4 g, SaturatedFat 9 g, ServingSize 1 Large Cookie, Sodium 115 mg, Sugar 30 g, TransFat 1 g

CHUNKY PEPPERMINT FUDGE DREAM COOKIES

Chunky Peppermint Fudge Dream Cookies image

"Wrap these decadent cookies individually in a holiday print cellphane bag and tie with a bow." From a brand name baking magazine.

Provided by Courtly

Categories Drop Cookies

Time 35m

Yield 20 serving(s)

Number Of Ingredients 10

Ingredients

3/4 cup packed brown sugar
3/4 cup sugar
1/2 cup butter, softened
1/2 cup shortening
1 teaspoon vanilla
2 eggs
2 ounces unsweetened baking chocolate, melted and cooled
2 1/4 cups flour
2 (4 2/3 ounce) packages andes creme de menthe chocolate-covered mint candies, foil-wrapped rectangular unwrapped and coarsely chop
1 1/2 cups semisweet chocolate chunks

Steps:

Heat oven to 350. In large bowl, beat brown sugar, sugar, butter, shortening, vanilla, and eggs with mixer on medium speed until smooth. Beat in melted baking chocolate. Beat in flour and baking soda until well blended. Reserve 1 cup of the chopped mints. Stir remaining mints and chocolate chunks into dough.
On ungreased cookie sheet, drop dough by 1/4 cupfuls 2 inches apart. Bale 11-15 minutes or until centers of cookies no longer look moist (do not overbake). Immediately sprinkle with reserved mints. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely, about 30 minutes.

Nutrition Facts : Calories 308, Fat 16.4, SaturatedFat 8, Cholesterol 33.9, Sodium 44.4, Carbohydrate 38.4, Fiber 2, Sugar 24.6, Protein 3.3

CHOCOLATE-MINT COOKIES

Chocolate-Mint Cookies image

Crushed peppermint candies and a chocolate drizzle on the top add the "wow" to delicious frosted chocolate cookies.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h45m

Yield 36

Number Of Ingredients 15

Ingredients

1 cup granulated sugar
1/2 cup butter or margarine, softened
1 teaspoon vanilla
1 egg
2 oz unsweetened baking chocolate, melted, cooled
1 cup Gold Medal™ all-purpose flour
1/2 teaspoon salt
2 1/2 cups powdered sugar
1/4 cup butter or margarine, softened
3 tablespoons milk
1/2 teaspoon peppermint extract
1/4 cup butter or margarine
2 tablespoons corn syrup
1 cup semisweet chocolate chips (6 oz)
Crushed round hard peppermint candies, if desired

Steps:

Heat oven to 375°F. In large bowl, beat granulated sugar, 1/2 cup butter, the vanilla, egg and unsweetened chocolate with electric mixer on medium speed, or mix with spoon. Stir in flour and salt.
Onto ungreased cookie sheet, drop dough by rounded teaspoonfuls about 2 inches apart. Press each with greased bottom of drinking glass dipped into sugar until about 1/4 inch thick.
Bake about 8 minutes or until set. Cool 1 to 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
In medium bowl, mix all frosting ingredients until smooth and spreadable. Spread frosting over each cookie to within 1/4 inch of edge.
In 1-quart saucepan, melt 1/4 cup butter, the corn syrup and chocolate chips over low heat, stirring constantly, until smooth. Spoon or drizzle mixture over each cookie; sprinkle with crushed candies.

Nutrition Facts : Calories 160, Carbohydrate 21 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 4 1/2 g, ServingSize 1 Cookie, Sodium 75 mg, Sugar 17 g, TransFat 0 g

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