MINT SURPRISE COOKIES
This cookie is a Christmas tradition started by my grandmother. She used to always mail them along with her "Minnesota Bars" (#162331). I have a note on the recipe card that it was originally a winner in Pillsbury's 1st Grand National by Miss Laura Rott of Naperville, Illinois. (One bite and you'll know why it won.) The original recipe called for one package of Rockwood Chocolate Mint Wafers. I've never been able to find them in the store so I use Andes Mint Baking Pieces. I'm sure you could also melt regular chocolate chips and add a little mint flavoring as well. I posted the "refrigerator cookie" method because I think it's easier. You can also chill dough for just two hours, then enclose chocolate in 1 tbsp. of dough. Bake according to directions. COOKING TIME INCLUDES FOUR HOURS OF CHILLING.
Provided by Julie
Categories Dessert
Time 4h25m
Yield 24 Cookies, 12 serving(s)
Number Of Ingredients 11
Steps:
- Sift flour, soda, and salt.
- Cream butter and sugar well.
- Add eggs, water, and vanilla.
- Blend in dry ingredients gradually; mix thoroughly.
- Shape dough into rolls 1 1/2 inches in diameter. Wrap in wax paper. Chill at least four hours.
- Meanwhile, melt chocolate and cut into small, round wafers (the shape isn't so important -- just enough to fill the center of the cookie).
- Cut dough in slices 1/8" thick. Place on cookie sheet. Top one slice of dough with chocolate wafer. Cover with second slice and seal edges.
- Top with walnut half.
- Bake at 375 for 10-12 minutes.
CHOCOLATE MINT COOKIES I
This is a melt in your mouth chocolate cookie that has a chocolate mint frosting. It's delicious and it's easy!
Provided by Susan Black
Categories Desserts Cookies Chocolate Cookie Recipes
Yield 18
Number Of Ingredients 9
Steps:
- In a large pan over low heat, cook butter, sugar and water until butter is melted. Add chocolate chips and stir until partially melted. Remove from heat and continue to stir until chocolate is completely melted. Pour into a large bowl and let stand 10 minutes to cool off slightly.
- At high speed, beat in eggs, one at a time into chocolate mixture. Reduce speed to low and add dry ingredients, beating until blended. Chill dough about 1 hour.
- Preheat oven to 350 degrees F (175 degrees C).
- Roll dough into balls and place on ungreased cookie sheet about 2 inches apart. Bake 8-10 minutes. While cookies are baking unwrap mints and divide each in half. When cookies are brought out of the oven, put 1/2 mint on top of each cookie. Let the mint sit for up to 5 minutes until melted, then spread the mint on top of the cookie. Eat and enjoy!
Nutrition Facts : Calories 364.3 calories, Carbohydrate 55.6 g, Cholesterol 41 mg, Fat 15.9 g, Fiber 2 g, Protein 3.7 g, SaturatedFat 9.7 g, Sodium 222 mg, Sugar 39 g
SURPRISE COOKIES
These delicious treats were inspired by mugs of hot chocolate topped with marshmallows.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 35m
Yield Makes about 2 dozen
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, about 2 minutes. Add egg, milk, and vanilla, and beat until well combined. Add reserved flour mixture; mix on low speed until combined.
- Using a tablespoon or 1 3/4-inch ice cream scoop, drop dough onto ungreased baking sheets, about 2 inches apart. Bake until cookies begin to spread and become firm, 10 to 12 minutes.
- Remove baking sheets from oven, and place a marshmallow, cut-side down, in the center of each cookie, pressing down slightly. Return to oven, and continue baking until marshmallows begin to melt, 2 to 2 1/2 minutes. Transfer cookies to a wire rack to cool completely before frosting.
- Spread about 1 tablespoon of frosting over each marshmallow, starting in the center and continuing outward until marshmallow is covered.
MINT SURPRISE COOKIES RECIPE
Yield 36
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees.
- In a large bowl, cream together the butter, margarine, brown sugar, sugar, and dry pudding mix until well blended. Then beat in eggs and vanilla. Add baking soda and flour until combined.
- Roll into 1 inch balls. Split each dough ball in half and flatten slightly. Place each half on the bottom and top of each mint patty and mold the dough around the mint and seal up the edges.
- Place on a cookie sheet lined with parchment paper or baking mat.
- Cook for about 10-12 minutes or until golden brown.
CHOCOLATE MINT SURPRISE CHRISTMAS COOKIES
These look great for christmas treats for kids to leave for Santa and they will have a blast making for him! I know that my kids don't care for the normal peppermint candy canes yet, so you can probably omit those and add more of the mini chocolate chips instead! I also found them to be egg free, which should be great for those allergic or don't care for them and they still worked out great! As for the amount of Hershey kisses to use, I am not sure on the size of bags they come in, so I am guessing on the amount for the ingredients. You can probably add more or less to suit for the recipe. Enjoy!
Provided by LDSMom128
Categories Dessert
Time 2h30m
Yield 3 dozen, 36 serving(s)
Number Of Ingredients 13
Steps:
- Using a medium sized ziploc bag, crush the candy canes in little pieces. Cut the hershey kisses in half. I found that a whole hershey kiss was too much for the cookies, but a half one is perfect!
- Heat your oven to 375.
- Add the butter to a stand or hand-held mixer and mix well until smooth. Add the sugars and mix well. Add the almond and vanilla extract and mix well. Add the flour and mix very well on low speed until well mixed.
- With a wooden spoon mix in the crushed candy canes and the mini chocolate chips well.
- Scoop out a teaspoon of dough and add one half of a hershey kiss. Roll up the dough in a ball to keep the kiss inside! Place the dough balls on a parchment covered cookie pan and bake for 10-12 minutes and golden. Allow them to cool for about 2 minutes before removing from the pan and allow to cool. I have found having a sheet of tin foil on your table or counter works great in cooling cookies!
- In a medium sauce pan, add the white chocolate chips and the 6 tablespoons of shortening. Melt slowly on medium/low heat as not to burn the chocolate.
- Divide the melted chocolate into 3 cups. In the first two cups, add a bit of green and a bit red food coloring seperately to the shades that you like. Using a fork, drizzle the colored chocolate over the cookies to decorate. The kids will love this part! Enjoy!
Nutrition Facts : Calories 153.5, Fat 9.6, SaturatedFat 5.7, Cholesterol 14.6, Sodium 44.2, Carbohydrate 16.4, Fiber 0.5, Sugar 10.7, Protein 1.4
More about "chocolate mint surprise recipes"
STARLIGHT MINT SURPRISE COOKIES RECIPE - PILLSBURY.COM
From pillsbury.com
5/5 (6)Category DessertServings 60Total Time 3 hrs
- In large bowl, beat sugars, butter, water, vanilla and eggs with electric mixer on medium speed, scraping bowl occasionally, until blended. On low speed, beat in flour, baking soda and salt until well blended. Cover with plastic wrap; refrigerate at least 2 hours for easier handling.
- Heat oven to 375°F. Using about 1 tablespoon dough, press dough around each chocolate candy to cover completely. Place 2 inches apart on ungreased cookie sheets. Top each with walnut half.
- Bake 7 to 9 minutes or until light golden brown. Immediately remove from cookie sheets to cooling rack.
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