DIY After Eight Chocolate Mint Thins Recipe
A refreshing, timeless, classic flavour pairing that leaves you feeling like you're walking on cloud! So nostalgic :)
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The best double chocolate mint cookies || Easy to make
These double chocolate mint cookies are to die for! They are the perfect amount of chocolate and mint goodness in every bite! These cookies are also so soft and chewy!
DOUBLE CHOCOLATE MINT COOKIES:
1/3 cup white sugar
1 cup packed DARK brown sugar
2 teaspoons vanilla extract
1 cup (2 squares) salted butter, softened
2 large room temperature eggs
2 cups all purpose flour
2/3 cup DARK Hershey's cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
Chocolate chips: mint, semi-sweet, milk, dark, and white chocolate chips (measure with your heart)
INSTRUCTIONS:
Preheat oven to 350 degrees. Cream together the butter, brown sugar, and white sugar in a medium bowl. Add vanilla and one egg at a time. Mix well. Add cocoa powder, baking soda, and salt. Mix.
Add flour and mix really well. Next, add the chocolate chips and mix. Use a medium cookie scoop and place on parchment lined cookie sheet (12 per sheet spaced 1-2 inches apart)
Bake for 10-12 minutes. DO NOT overcook!
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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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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
THICK & CHEWY KETO THIN MINT COOKIES
HOW TO MAKE CHEWY KETO THIN MINT COOKIES
Okay… I know these aren’t a true thin mint cookie like the girl scouts sell, but these keto cookies remind me so much of them. These keto thin mint cookies are thick and chewy and very easy to make. And they are dairy free! They make the perfect Christmas cookie to make this year. Yes...I’m already thinking about Christmas.
I used a special raw cacao powder superfood blend called Cacao Bliss. It is already sweetened with monkfruit so we don’t have to add additional sweetener to this keto cookie recipe. This superfood cacao powder has MCT oils, cinnamon, turmeric, lucuma in it to help control blood sugar and keep you satisfied.
If you want to try Cacao Bliss, you can get 15% off your order with my code KETOFOCUS or click on this link:
If you don’t want to try Cacao Bliss, just use 100% unsweetened cocoa powder in its place.
FULL RECIPE:
Danette May’s Channel:
70% Keto Chocolate:
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KETO THIN MINT COOKIES
5 oz dark chocolate (70% cacao or highter), melted
1/3 cup coconut oil
1 3/4 cups almond flour
1/4 cup Cacao Bliss or (100% unsweetened cocoa powder +1/4 cup monkfruit blend sweetener)
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1 1/2 teaspoons peppermint extract
1 tablespoon sugar-free maple syrup
2 eggs
1/4 cup sugar-free chocolate chips
Preheat the oven to 350 degrees F. Using a microwave or a double boiler method, melt the dark chocolate at 30 second intervals or over low heat (respectively) until melted. Add in coconut oil and mix until smooth and combined. Set aside to cool.
In a medium bowl, combine the almond flour, Cacao Bliss or cocoa powder, baking soda, baking powder and salt.
Stir in vanilla and peppermint extracts and sugar-free maple syrup into the chocolate mixture. Mix well. Then add to the dry ingredients.
Mix in eggs and sugar-free chocolate chips until fully combined.
Scoop out a tablespoon of cookie dough and place on a parchment lined baking tray. Place cookie dough about 1 inch apart. Flatten down with the back of a spoon if desired. Bake at 350 degrees for 10 minutes.
Let cookies cool for 10 minutes on the baking tray after removing them from the oven. Then transfer to a wire rack.
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#ketocookies #sugarfreecookies #ketodesserts #cacaobliss
Mint Chocolate Truffles - made with fresh mint leaves
These rich, smooth chocolate truffles are infused with the refreshing taste of Fresh Mint Leaves.
Made with simple 4-ingredients, these bite sized truffles taste just like an after dinner mint. Perfect for all occasions.
#Food4Mood #mintchocolatetruffles
Try out some more truffle recipes below