CHOCO-MINT PILLOWS
I found this recipe years ago in one of my MANY cookie recipe cookbooks, and I've been making them ever since. I use Andes Thin Mints and to make different variations, I just use the different Andes flavors.
Provided by S I
Categories Chocolate
Time 10m
Number Of Ingredients 8
Steps:
- 1. Preheat the oven to 400 degrees F. Combine the butter, sugar, egg and vanilla extract in the bowl of an electric mixer. In a separate medium bowl, combine the flour, baking powder and salt using a whisk; set aside. Beat the butter mixture at medium speed until it is light and fluffy. Add the flour mixture, and beat at low speed until a soft dough forms.
- 2. Divide the dough in half. On a well floured surface, roll half of the dough into a 13x9 inch rectangle. Arrange the mints on the dough, evenly spaced, to form 7 rows of 7. Place the remaining half of dough between two sheets of wax paper and roll it into a 13x9 inch rectangle just like the first.
- 3. Remove the top sheet of wax paper, and invert the dough sheet over the mint topped dough; making sure to match up the edges. Use a pizza cutter, knife, or scalloped pastry wheel and evenly cut the dough between each mint. Press the edges of each pillow to seal.
- 4. Place the pillows 2 inches apart on ungreased or parchment covered cookie sheets. Bake for 10 minutes, or until the edges are a light golden brown. Place on a wire rack to cool completely. Store in an airtight container.
MINT-CHOCOLATE CHIP CAKE
Don't be intimidated by the long ingredient list - this recipe includes the mint-chocolate chip cake, frosting, and ganache in one place! This impressive cake presents well and is great for a crowd, as a small piece goes a long way.
Provided by mrs.embee
Categories Desserts Cakes Chocolate Cake Recipes
Time 1h35m
Yield 16
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Combine sugar, flour, cocoa, baking soda, baking powder, and salt in a medium bowl. Add eggs, milk, oil, vanilla extract, and peppermint extract; mix using an electric mixer until smooth. Whisk in boiling water. Pour batter into the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Let cake cool 10 to 15 minutes before transferring to a wire rack to cool completely.
- While cake is cooling, combine milk and peppermint extract in a small bowl and set aside. Cream butter in a separate bowl using an electric mixer until smooth. Pour in confectioners' sugar and peppermint-milk mixture alternately while continuing to beat. Add green food coloring until frosting reaches desired color. Whip frosting on high until fluffy, 2 to 3 minutes. Divide between two bowls. Stir chocolate chips into 1/2 the frosting using a spoon. Set mint-chocolate chip frosting aside.
- Frost cooled cake with pure mint frosting without chocolate chips. Place cake in the refrigerator to set.
- Meanwhile, combine chocolate squares and butter in a double boiler; stir until thoroughly melted. Remove from heat. Stir ganache vigorously to a smooth consistency.
- Remove cake from the refrigerator. Cover entire cake with ganache; return to the refrigerator and allow to completely set, about 30 minutes.
- Remove set cake from the refrigerator. Frost sides of cake with mint chocolate chip frosting.
Nutrition Facts : Calories 751.6 calories, Carbohydrate 112.2 g, Cholesterol 70.8 mg, Fat 34.8 g, Fiber 3.6 g, Protein 5.6 g, SaturatedFat 17.7 g, Sodium 453.1 mg, Sugar 96.4 g
MINT CHOCOLATE CHIP PILLOWS
I have been trying to think of creative new dessert recipes that not only incorporate my hubby's favorite chocolate, but also my favorite mint. It is no secret that I am not a lover of chocolate and that is fine with me, I have found several other desserts I love, namely anything with mint. I was in the kitchen cooking and baking up a storm and knew I wanted to try my hand with a new "cookie" recipe. Now I put cookie in quotes because after tasting them, Mr. Baking Bad said I could not call them cookies. He actually described them as the best dessert he had ever ate. They combine the perfect amount of sweetness and chocolate, with a hint of mint to tie everything together. The recipe is so versatile as well. If you do not like mint, you can switch those chips out for more chocolate chips, white chocolate, butterscotch, etc. The flavor combinations are endless and I cannot wait to try more. Believe me, once you try these lovely pillows of sweetness you will want to keep them on hand at all times, they are so addictive.
Provided by Baking Bad
Categories Drop Cookies
Time 55m
Yield 30 cookies, 30 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 300 degrees. Cover baking sheet with Silpat or nonstick silicone pad.
- Beat the egg whites and cream of tartar together on high speed until soft peaks form. Add the sugar in 1/8 cup at a time, then vanilla extract. Make sure after eat addition you achieve stiff peaks and all the sugar is incorporated and the mixture glossy.
- Sift the cocoa powder into the egg white mixture, and fold until combined. Fold in chips.
- Drop the mixture onto the cookie sheet by tablespoon, which should make approximately 30 cookies.
- Bake 35-45 minutes or until just look dry. Cool slightly and then remove to a wire rack and cool 20 minutes.
- Store in airtight container at room temperature for up to a week.
Nutrition Facts : Calories 30.4, Fat 0.9, SaturatedFat 0.5, Sodium 8, Carbohydrate 5.4, Fiber 0.3, Sugar 5, Protein 0.7
CHOCOLATE CHIP BROWNIE PILLOWS
Make and share this Chocolate Chip Brownie Pillows recipe from Food.com.
Provided by nicoleingermantown
Categories Dessert
Time 1h
Yield 11 cookies, 11 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F.
- Prepare and bake brownie mix according to package directions in an 8" square pan. Let cool completely in pan on a wire rack. Cut brownies into 3 dozen squares.
- Beat butter and shortening at medium speed with an electric mixer until creamy. Add brown sugar, beating until smooth. Add eggs, egg yolk, and vanilla, beating until blended.
- Combine flour and next 3 ingredients; gradually add to butter mixture, beating just until blended after each addition. Stir in chocolate morsels. Cover and chill dough 1 hour.
- Increase oven temperature to 350 degrees F. For each cookie, scoop a level 1/2 cup dough onto parchment paper-lined baking sheets; place cookies 3" apart. Using your fingers, make an indentation in mound of dough; place 1 brownie square in center. Press chocolate chip dough around brownie, reshaping dough to form a ball. Repeat procedure with remaining dough and 10 brownie squares, placing no more than 6 cookies on a baking sheet. Chill 15 minutes.
- Bake at 350 degrees F for 18 to 20 minutes or until lightly browned and cookies look set. Cool 2 minutes on baking sheets; remove to wire racks, and cool completely.
- Yield: 11 jumbo cookies. Note: This recipe uses only a portion of the baked brownies. Enjoy remaining brownies, or freeze for later use.
Nutrition Facts : Calories 715.5, Fat 35.5, SaturatedFat 17.8, Cholesterol 79.7, Sodium 257.7, Carbohydrate 92.2, Fiber 4.9, Sugar 62.1, Protein 7.1
MINT CHOCOLATE CHIP COOKIES
I am not the greatest mint lover but even I have to admit that the fusion of mint and chocolate will silence the toughest critic. This recipe from "Hershey's Kitchen" will satisfy the strongest chocolate craving while leaving a refreshing aftertaste. (This cookie can be made with any flavour chips and all by itself).
Provided by Sparkle 1874
Categories Drop Cookies
Time 18m
Yield 60 cookies
Number Of Ingredients 10
Steps:
- Heat over to 375 degrees F.
- Beat butter, granulated sugar, brown sugar, vanilla and salt in a large bowl until creamy.
- Add eggs; beat well.
- Stir together flour, cocoa and baking soda.
- Gradually add flour mixture to butter mixture beating until well blended.
- Add chocolate chips to batter.
- Drop by rounded teaspoons onto an ungreased cookie sheet.
- Bake 8 to 10 minutes or until set. Cool slightly; remove from cookie sheet to wire rack.
- Cool completely.
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