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
CHRISTMAS M&M'S COOKIES
These M&M Christmas cookies make any cookie platter feel festive. Swap in pastel M&M's for Easter and orange and brown for Halloween. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 5 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. Combine flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in M&M's., Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 9-11 minutes or until golden brown. Remove to wire racks to cool.
Nutrition Facts : Calories 91 calories, Fat 4g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 91mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
MINT M&M COOKIES
I love Mint M&Ms and searched the internet for recipes using them. I found this on dallasnews.com. Mint M&Ms just hit the shelves and I'm making these cookies today! You can sub other types of candies for the m&ms if you want (they're also good with peanut butter chips).
Provided by Jami0018
Categories Dessert
Time 20m
Yield 36 cookies
Number Of Ingredients 5
Steps:
- Preheat oven to 350 and lightly oil baking sheet.
- Stir together cake mix, eggs, oil and vanilla.
- Fold in M&Ms.
- Drop by rounded tablespoonful onto cookie sheet. Press each cookie down slightly.
- Bake 8-10 minute Allow to rest 3 min and remove to wire rack to cool.
Nutrition Facts : Calories 114.6, Fat 6.5, SaturatedFat 1.4, Cholesterol 12.4, Sodium 123.7, Carbohydrate 13.7, Fiber 0.5, Sugar 8.4, Protein 1.4
THE BEST M&M COOKIES
We took our favorite chocolate chip cookie recipe and increased the brown sugar to make these cookies extra moist and chewy. Then we super-sized them -- the better to get in more of our favorite candy-coated chocolates. Save some extra candy for topping each cookie before baking. The result, cookies that look just as good as they taste!
Provided by Food Network Kitchen
Categories dessert
Time 2h20m
Yield about 24 cookies
Number Of Ingredients 10
Steps:
- Sift the flour, baking powder, baking soda and salt into a large bowl.
- Beat the butter, brown sugar and granulated sugar in a bowl with a mixer on medium-high speed until pale and fluffy, about 4 minutes. Beat in the eggs one at a time until smooth, then beat in the vanilla. Reduce the mixer speed to low. Add the flour mixture and beat until combined. Reserve 1/4 cup of the chocolates, then stir in the remaining 1 3/4 cups of chocolates by hand. Press plastic wrap directly onto the surface of the dough and refrigerate until chilled through, about 1 hour.
- Arrange the racks in the upper and lower third of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
- Roll the dough into 24 balls, each about 3 tablespoons (alternatively, use a #20 large cookie scoop). Place 6 dough balls on each of the prepared baking sheets; stud the top of each dough ball with some of the reserved chocolates. Bake 2 trays at a time until the cookies are golden around the edges but still soft in the middle, rotating the trays halfway through, 15 to 18 minutes. Remove from the oven and let cool 10 minutes on the baking sheets, then transfer to wire racks to cool completely. Repeat with the remaining dough and chocolates.
ROBBI'S M&MS® COOKIES
Cookies using M&Ms® candies, any variety. Old recipe-but ALWAYS a favorite!
Provided by Robbi Schultze
Categories Desserts Cookies Drop Cookie Recipes
Yield 72
Number Of Ingredients 9
Steps:
- In a large bowl, mix sugar, eggs, shortening, and vanilla thoroughly. Add flour, salt, and baking soda to creamed mixture. Blend well. Add 3/4 cup candies.
- Drop dough by teaspoonful onto baking sheet. Slightly push a few candies on top of each dough ball with remaining candies.
- Bake at 350 degrees F (175 degrees C) for 9 to 11 minutes.
Nutrition Facts : Calories 81.5 calories, Carbohydrate 10.8 g, Cholesterol 5.8 mg, Fat 3.9 g, Fiber 0.2 g, Protein 0.8 g, SaturatedFat 1.3 g, Sodium 55.3 mg, Sugar 7.1 g
MINT COOKIE COOKIES
Steps:
- In a large mixing bowl, cream the butter, white and dark sugars. Beat in the egg, water and vanilla. In a separate bowl, sift together the flour, baking soda, and salt. Blend flour mixture into the butter mixture, and stir well. Wrap dough in waxed paper and chill at least 2 hours.
- Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets. Cover each thin mint with 1 tablespoon of dough. Place on cookie sheet and top with a pecan.
- Bake at 375 for 10 to 12 minutes. Let cool slightly on cookie sheet before removing to racks.
Nutrition Facts : Calories 131.6 calories, Carbohydrate 16.1 g, Cholesterol 17.9 mg, Fat 7 g, Fiber 0.5 g, Protein 1.5 g, SaturatedFat 3.8 g, Sodium 125 mg, Sugar 8 g
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MINT M&M BROWNIE COOKIES - LOVE TO BE IN THE …
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4.7/5 (27)Estimated Reading Time 2 minsServings 24
- Mix together the brownie mix, eggs, vanilla, flour, and oil either by hand or with an electric mixer until the batter is smooth. Gently fold in the chocolate chips and mint M&Ms.
- Roll about 2 tablespoons of dough into balls and place on baking sheets lined with parchment paper or silpats. Top cookies with more M&M’s if desired.
- Bake for 9 minutes. Remove from oven. (To get crackly tops lightly tap the cookie sheet on the countertop.)
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Reviews 17Category Cookies And BarsCuisine AmericanTotal Time 1 hr 32 mins
- Place chocolate in microwave proof glass bowl and heat at 20 second increments (stirring each time) until chocolate is just melted. Set aside and allow chocolate to cool for 5-10 minutes until just lukewarm.
- In bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside. Using stand mixer (or hand-held mixer), beat butter, with a paddle, at medium speed for a minute until creamy. Add the sugars and beat until light and fluffy. Add the egg, peppermint, and vanilla extract and beat until well combined. Beat in the melted (lukewarm) chocolate. On low speed, slowly add the flour mixture until just combined. Using a rubber spatula to scrape the bottom of the bowl to ensure that all of the ingredients are well incorporated.
- Gently stir in the M&M holiday mints. Cover the dough with plastic wrap and allow to chill in the fridge for 45 minutes to 1 hour, or until firm.
- Preheat the oven to 350 degrees Fahrenheit. Line a full-size baking sheet with a Silpat or parchment paper. Remove the dough from the fridge and allow to sit at room temperature for 10 to 15 minutes to soften slightly (it will be very dense, and hard). Using a spoon and your hands, portion and roll the dough into 1-inch balls–this will be very messy, so be prepared.
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