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.
Subscribe to my channel
VISIT MY BLOG FOR ALL RECIPES!
Crazy for Crust is a recipe site full of easy and attainable recipes. Recipes are sometimes savory, mostly sweet, and always served with a slice of life.
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.
CONTACT ME - I'd love to work with you! dorothy@crazyforcrust.com
YOU CAN FIND AND FOLLOW ME ON SOCIAL MEDIA: @CRAZYFORCRUST
BLOG: crazyforcrust.com
FACEBOOK: facebook.com/crazyforcrust
PINTEREST: pinterest.com/crazyforcrust
INSTAGRAM: instagram.com/crazyforcrust
TWITTER: twitter.com/crazyforcrust
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!
PRINT the recipe:
SUBSCRIBE for more great videos!
Like my page on Facebook:
Visit my website:
Check me out on Instagram:
------------------------------
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
The WORST Cookies EVER
I do not like the pink frosted sugar cookies from the store. The texture is like sand. The frosting is always dry and far too sweet. The entire cookie tastes like a chemical. I do love the concept of this cookie though, so I decided to recreate them at home! They were so much fun to bake and decorate. I'm prepared for a war in the comments.
TIKTOK: @MatthewInTheKitchen
INSTAGRAM: @MMerril
Be sure to like and subscribe if you liked this video!
Thanks for tuning in!!!
Chocolate Thin Mint Christmas Cookies
PRINT the recipe:
SUBSCRIBE for more great videos!
Like my page on Facebook:
Visit my website:
Check me out on Instagram:
Watch more cookie recipes from the Kin Community Cookie Collaboration:
For the other cookies shown in the video, check out those YouTube creators:
What's Gaby Cooking:
Love at First Bite:
------------------------------
INGREDIENTS
- 6 ounces semi-sweet chocolate
- 2 cups flour
- 1/2 cup sugar
- 2/3 cup butter, room temperature
- 1/4 cup corn syrup
- 1 egg
- 1/2 teaspoon salt
- 2 teaspoons baking soda
- 40 thin mint cookies
INSTRUCTIONS
Melt chocolate in the microwave and set aside to cool slightly. In the bowl of an electric mixer, beat melted chocolate, butter, corn syrup, egg, and sugar on low speed until well incorporated. Sift together flour, salt, and baking soda. Slowly add dry ingredients to mixer running on low speed. Increase speed to mix until just combined. Chill dough in an airtight container for at least two hours or overnight.
Using a small cookie scoop or tablespoon measurer, make small balls of dough. Roll in sugar and place on a parchment-lined or ungreased baking sheet. Put in a preheated 350-degree oven for 10-12 minutes, until set but slightly soft in the middle of the cookie.
Let set on pan for two minutes. While warm, turn half of the cookies upside down. Place thin mint on top and immediately set another cookie on top, creating a sandwich. Let thin mint melt then twist and gently push cookies together. This spreads the thin mint to the edges and seals the sandwich. Let cool completely and enjoy!
KETO THIN MINTS | easy Girl Scout cookie copycat recipe
Missing Girl Scout Cookies on your keto diet? Take matters into your own hands and make these easy keto thin mints! The best way to ward off temptation.
They are just as crispy, just as chocolatey, and just as minty delicious! Scouts' honour. ????
????️ Printable Keto Thin Mints Recipe:
► HELPFUL RESOURCES
The Ultimate Guide to Keto Sweeteners:
How to bake with almond flour:
Keto Pantry Staples:
► PRODUCTS USED:
Almond Flour:
Swerve Sweetener:
Peppermint extract:
Sugar-Free Dark Chocolate:
Parchment paper:
► COOKBOOK:
The Ultimate Guide to Keto Baking:
Disclaimer: product links may include affiliate links.
► TIMESTAMPS:
0:00 Intro
0:38 Making keto chocolate wafers
0:58 Whisk together the dry ingredients
1:17 Add the egg, butter, and vanilla extract
1:36 Work the wet ingredients into the dry ingredients
1:59 Roll the dough out thinly
2:37 Cut out circles
3:31 Bake the cookies
4:10 Melting keto chocolate
4:51 Add oil-based mint extract
5:16 Dip the keto thin mints
6:04 Taste test
#ketocookies #ketodesserts #ketorecipes
Vegan, Gluten-Free Thin Mint Cookies from BabyCakes | Sweet Spots
BabyCakes owner Erin McKenna was baking vegan, gluten-free desserts before it was cool. Bon Appétit’s Alison Roman visits Erin at her NYC bakeshop (formerly called BabyCakes) to learn how to make her healthy variation on thin mint cookies.
SUBSCRIBE for more videos:
ABOUT “SWEET SPOTS”
Bon Appetit editor Alison Roman takes a tour of New York City’s hottest Sweet Spots. Join her and learn how to take your own desserts to the next level.
New episodes premiere every Tuesday.
Catch up on all past episodes of SWEET SPOTS here:
And follow Alison Roman
Instagram:
Twitter:
Still haven’t subscribed to Bon Appetit on YouTube? ►►
CONNECT WITH BON APPETIT
Web:
Twitter:
Facebook:
Google+:
Instagram:
Pinterest:
Tumblr:
The Scene:
Want even more? Subscribe to The Scene:
ABOUT BON APPÉTIT
Cook with confidence using Bon Appetit’s kitchen tips, recipes, videos, and restaurant guides. Stay current on the latest food trends, dining destinations, and hosting ideas.
Vegan, Gluten-Free Thin Mint Cookies from BabyCakes | Sweet Spots
Starring: Alison Roman