Mint Chocolate Chips Cookies – Bruno Albouze
Mint chocolate chips cookies are my fave!
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How to Make Girl Scout Thin Mint Cookies at Home
That's right, you can make Girl Scout Thin Mint cookies for yourself at home! We love Girl Scout cookie season, but what if you find yourself hankering for Thin Mints with no box to be found? Lucky for you, we've developed a homemade version, so you can satisfy the craving any time of the year.
Homemade Thin Mint Cookies
Inspired by Girl Scout Thin Mint Cookies
NOTES
Avoid touching your eyes and be sure that you don't have any cuts on your hands when working with peppermint extract. It burns like jalapeños!
When cooking, be sure to turn on the vent or open a window to avoid any eye irritation.
INGREDIENTS
1 1/3 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1/4 teaspoon baking soda
1 teaspoon salt
1/2 cup shortening
1 cup sugar
1 egg
3 tablespoons peppermint extract
1 12-ounce package dark chocolate candy melts
1 12-ounce package green candy melts
DIRECTIONS
Preheat the oven to 325° F. Line 2 rimmed baking sheets with parchment paper and set aside.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
In the bowl of a stand mixer fitted with the paddle attachment, beat shortening over medium speed until creamy, about 1 minute. Add sugar and mix for another minute. Add egg and peppermint extract and mix until smooth and sugar has dissolved. Lower mixer speed and slowly add the flour until a thick dough forms. It will be slightly dry and crumbly.
Roll 1-inch balls of dough and place onto the prepared baking sheets, leaving 1 1/2 inches of space between cookies. Gently flatten each mound of dough with the bottom of a cup until about 1/4-inch thick. If cookies stick to the cup, carefully pry them loose with your thumb. Sprinkle a little cocoa powder on the bottom of the cup to avoid sticking. Bake for 7 minutes, rotate the baking sheets, and bake for 7 minutes more. Let stand on the baking sheets for about 10 minutes, until cool enough to touch.
Meanwhile follow the package instructions to melt dark chocolate candy melts. Fit a cooling rack over a half sheet pan. Dunk each cookie into the melted chocolate, use a spatula to remove excess, and place in a single layer on top of the cooling rack. Do not let cookies touch. Allow chocolate to set by refrigerating or freezing the cookies for about 15 minutes.
Once chocolate has set, remove cookies from the fridge or freezer.
Follow the package instructions to melt green candy melts. Drizzle melted green chocolate over the cookies decoratively. Set in fridge or freezer before devouring!
Yield 28 to 30 cookies
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MINT CHOCOLATE CHIP COOKIES: Delicious Easy Recipe With Andes Chocolate Mints for St. Patrick's Day
These Mint Chocolate Chip Cookies, made with Andes Chocolate Mints, are so delicious, you may just want to double the recipe because they won't last long. It's one of my favorite cookies with just the right amount of mint and chocolate. And, because they're green, they're especially fun to make for St. Patrick's Day. Read on for the Easy Recipe...
Mint Chocolate Chip Cookies
1/2 cup butter, softened
3/4 cup sugar
3/4 cup Andes Chocolate Mints (cut in small pieces)
3/4 tsp. peppermint extract
green food coloring
1 egg
1 1/2 cups all purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. cream of tarter
1/4 tsp. salt
Preheat oven to 350º
Cream butter and sugar together until well combined. Add in egg and peppermint extract and continue mixing. Begin adding green food coloring a few drops at a time until desired color is achieved. In separate bowl, combine all dry ingredients together. Add flour mixture to wet ingredients a little at a time until cookie dough is formed. Gently fold in Andes chocolate mints, and additional semi-sweet chocolate chips. Form cookie dough into 2 balls and place on ungreased cookie sheet. Bake 10-12 minutes.
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Double Chocolate Mint Cookies
These Chocolate Mint Cookies are perfect for Christmas or whenever you crave chocolate and mint! They are the best holiday cookies that you can make ahead and freeze for up to a month. Make them this year for your cookie platters!
PRINTABLE RECIPE:
RECIPE:
INGREDIENTS
2 ounces semi-sweet chocolate
1 cup unsalted butter , softened
1 cup brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla
2 large eggs
1/4 teaspoon salt
1 teaspoon baking soda
2 tablespoons unsweetened cocoa powder
2 1/4 cups all-purpose flour
1 cup chocolate chips
1 cup Andes Creme de Menthe Baking Chips (plus more for garnish)
INSTRUCTIONS
Place baking chocolate in a small microwave safe bowl. Heat on high power in 30 second increments, stirring between each, until melted and smooth. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat both sugars, butter, vanilla, and eggs until smooth. Beat in melted baking chocolate and cocoa powder. Beat in salt, flour and baking soda until well blended. Stir in all the chocolate chips and mint pieces.
Scoop 2 tablespoon sized balls of cookie dough and place on a cookie sheet lined with parchment or a silicone baking mat. No need to space – we are chilling the dough. Chill for at least 30 minutes (but you can cover with plastic wrap and chill up to overnight or even freeze the dough).
Preheat oven to 350°F. Line cookie sheets with parchment or a silpat. Space chilled cookie dough balls about 2 inches apart. Sprinkle a few more Andes Baking Chips on top of each cookie and press to adhere. This is optional, but it makes the cookie look prettier!
Bake for 9-11 minutes, until the edges lose their sheen. I like these a little under-done, so I take them out when the center is still a tiny bit shiny.
Cool 5 minutes on the cookie sheet, then move to a rack to cool completely. They’ll last a few days in a sealed container, but you can also freeze them in ziploc bags. Be sure to layer paper towels between cookie layers and seal, then freeze for up to one month. Defrost at room temperature or in the refrigerator, leaving the paper towels in to absorb the moisture.
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CRAZY FOR CRUST - I'm Dorothy and I love food: eating it, baking it, and sharing it. I love teaching you to cook and bake my favorite recipes easily so that you can make memories with your friends and family. I'm a home baker - if I can do it so can you! Subscribe to get my recipes: they're sometimes savory, often sweet and always served with a slice of my life.
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After Dinner Mint Cookies | November Cookie of the Month
When it's the holidays, there's always something special about the cookies! These after dinner mint cookies are ones that our family made each Christmas and loved! With a bit of sugar around the edges and a mint melted in the middle, they're a unique recipe that will soon be your favorite as well!
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INGREDIENTS
- 3/4 cup butter
- 1 1/2 cups brown sugar
- 12 ounces semi-sweet chocolate
- 1 teaspoon espresso powder
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/4 teaspoons baking soda
- 2 1/2 cups flour
- 1 teaspoon salt
- 1/2 cup white granulated sugar (for rolling cookies)
- 9.5 ounce after dinner thin mints, mints opened and cut in half
INSTRUCTIONS
In the microwave, melt the butter, brown sugar, and chocolate. Melt by heating in 30-second increments, stirring in between each heating, until the mixture is dissolved. Let cool slightly.
Add espresso powder and beat in eggs one at a time until incorporated.
Mix in vanilla, baking soda, salt, baking powder, and flour.
Mix until no streaks of flour remain. If the dough is too soft to handle, chill slightly before making balls.
Using a tablespoon-sized scoop, make cookie balls. Roll into a ball then roll in sugar and place on parchment-lined baking sheets.
Bake in a preheated 350-degree oven for 8-12 minutes. The cookies are done when just set around the edge and puffed in the middle.
Remove from the oven and immediately press half a mint in the center of the cookie. Let the mints soften and melt. Then, using the back of a spoon, swirl the mint in a circle.
Let cookies cool on a cooling rack until the mint center has hardened.
#cookies #mint #christmas #holiday
NO BAKE Chocolate Mint Bars | The Recipe Rebel
These easy Mint Bars are a no bake Christmas treat the whole family will love!
PRINTABLE RECIPE & NUTRITION INFO:
INGREDIENTS:
Base:
1/2 cup butter
1/3 cup cocoa
1/4 cup sugar
1 egg
2 cups graham cracker crumbs
3/4 cup shredded coconut
Filling:
1/4 cup butter
2 cups powdered icing sugar
2-3 tablespoons milk
1 teaspoon mint extract
green food coloring
Ganache
2/3 cup chocolate chips or chopped chocolate
2 tablespoons butter
INSTRUCTIONS:
Line an 8x8 pan with tin foil.
In a large microwave-safe bowl, combine butter, sugar and cocoa and microwave on high for 45 seconds. Stir, and microwave on high another 20-30 seconds if necessary so that all is melted and combined.
Let cool 5 minutes and quickly whisk in egg (mixture will thicken as the egg is incoprorated). Stir in graham crumbs and coconut until combined. Press into prepared pan.
Filling: With an electric mixer, beat butter until smooth. Add powdered sugar and 2 tablespoons milk and beat until smooth, adding a little more milk or sugar to reach desired consistency.
Add mint extract and green food coloring (as desired). Spread over base in pan.
Ganache: In a medium microwave safe bowl, combine chocolate and butter and melt in 20 second intervals on high, stirring each time, until smooth. Pour over filling in pan.
Refrigerate until completely set, at least 2-3 hours, before slicing and serving. Store in the refrigerator or freeze for up to a few months.