How To make Chocolate Mint Cookie Sandwiches
3 c All-purpose flour
1/4 ts Salt
1/4 ts Baking powder
3/4 c Butter; softened
1 c Sugar
1 ts Vanilla extract
1 Egg
3 oz Unsweetened baking c
-hocolate -- melted and cool Mint cream filling 3 c Powdered sugar
2/3 c Butter; softened
1/2 ts Peppermint extract
3 tb Half and half; up to 5 t
Chocolate glaze 6 oz Semisweet chocolate;
-coarsely chopped 2 tb Vegetable oil
Recipe by: The Joy of Cookies, pp. 156-7 1. To prepare cookies: In a medium bowl, combine flour, baking powder
and salt; set aside. In mixing bowl, beat butter, sugar and vanilla until light and fluffy. Add egg, then chocolate, beating well after each addition. Stir in flour mixture 1/2 cup at a time, blending well after each addition. Divide dough in half. Form each half into a log 9 inches long and about 2 inches in diameter. Wrap in plastic and freeze or refrigerate until firm, 1
to 4 hours. 2. Preheat oven to 350. Grease baking sheets. Cut chilled dough into
1/4
inch slices. Arrange, 1 inch apart on baking sheets. Use a cookie stamp to imprint the tops of half of the rounds. 3. Bake 8-11 minutes, or until cookies just begin to brown on the bottom.
Cool on racks. While cookies are baking, prepare the filling. In a small mixing bowl, combine powdered sugar , butter, mint extract and 2 1/2 T half&half. Beat at low speed until smooth, adding more half&half if necessary. Mixture should be thick and creamy smooth. 4. Spread a 1/8 to 1/4 inch layer of mint filling over the bottoms of the
plain cookie rounds. Top with imprinted rounds to create sandwiches; press down lightly. Refrigerate until filling is firm, about 20 minutes. 5. To prepare glaze. In a small saucepan, combine chocolate and oil.
Warm over low heat, stirring occasionally, until mixture is smooth. Pour chocolate into a small deep bowl or 1-cup glass measure. Line a large baking sheet with waxed paper. Dip half of each cookie sandwich into melted chocolate, shaking off excess. Arrange sandwiches on waxed paper and refrigerate until chocolate is set. Store in an airtight container at room temperature 1 week; freeze for longer storage. -----
How To make Chocolate Mint Cookie Sandwiches's Videos
Blend Mint and Sugar! My Family Was Shocked by the Result | ASMR
Did you know that you can make desserts with fresh mint leaves? Mix mint and sugar and get this amazing dessert recipe. These delicious mint cookies one of the best I've ever made.
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Makes 16 cookies
Ingredients:
25g Mint leaves
1/2 cup (100g) Sugar
1/2 cup (115g) Softened butter
1 Egg
1½ cups (190g) Flour
3/4 teaspoon Baking powder
1/4 teaspoon Baking soda
1/4 teaspoon Salt
1/3 cup (55g) Chocolate chips
Directions:
1. In a bowl, place mint leaves and sugar. Then, using a hand blender, blend it until smooth paste forms.
2. Add butter and mix until combined. Add egg and mix until combined.
3. Sift in flour, baking powder, baking soda and salt. Mix until dough is formed. Add chocolate chips and give it a last mix.
4. Cover and refrigerate for 30 minutes.
5. Preheat oven to 350F (180C). Line two baking trays with parchment paper.
6. Take the dough out of the fridge and shape the dough into balls and arrange them on a baking sheet, leaving at least 2 inches (5 cm) of space between the cookies.
7. Bake for 10-12 minutes, or until the edges are golden.
8. Allow to cool before serving.
Chocolate Mint Sandwich Cookies | Ultra Chocolatey and Sandwiched with Creamy Mint filling
Chocolate and mint are a classic combination for a reason ... because they're delicious together. And when served in cookie form, it's almost irresistible. Soft and ultra-chocolate cookies filled with a creamy mint filling ... yes please!
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Music by Manuel Senfft (tagirijus.de) - Cool Piano
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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The best ever chocolate mint sandwich cookies #shorts
Soft chocolatey cookies with a creamy mint filling sandwiched between them. OMG Delicious! #shorts
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Temper Chocolate Mint Ice Cream Sandwiches
On today's episode of FIENDISH Pankobunny teaches us how to make these super simple and adorable Temper Chocolate Mint Ice Cream Sandwiches. It's the perfect dessert after a nice summer BBQ! Recipe below! Download Best Fiends for FREE:
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Temper Chocolate Mint Ice Cream Sandwiches
Ingredients
Ice Cream:
2 cups whipping cream
1 can (14 oz) condensed milk
1 tsp vanilla extract
1 tsp peppermint extract
½ cup peppermint patties, roughly chopped
green food coloring
Cookies:
2 cups all-purpose flour
¾ tsp salt
1 cup unsalted butter, room temperature
½ cup confectioner’s sugar
1 tsp vanilla extract
green food coloring
Dark chocolate, melted
candy eyes
mini marshmallows, halved
Directions
Make the ice cream:
1. Beat the whipping cream with an electric mixer until stiff peaks form. Set aside.
2. In a large bowl, combine the condensed milk, vanilla extract, peppermint extract and green food coloring. Add a large dollop of whipped cream and mix until well combined. Add the remaining whipped cream and gently fold to combine. Add the peppermint patties and fold to combine.
3. Pour the ice cream into a plastic container, seal with a lid and freeze for 6 hours until firm.
Make the cookies:
1. Beat the butter with an electric mixer until pale and fluffy. Add the confectioner’s sugar and beat for 2 minutes, until well combined. Add the vanilla and combine. Add the green food coloring and dye it a deep green color. In a separate bowl, combine the flour and salt, then add to the butter mixture. Mix until the dough sticks together when pinched.
2. Wrap the dough in plastic wrap and refrigerate until firm, about 1 hour.
3. Roll the dough out on a floured surface to ¼ inch-thick. Use a 3” round cookie cutter to cut out circles. Place them on a baking sheet lined with parchment paper.
4. Bake at 325F for 13-15 minutes. Cool on the pan for 10 minutes, then transfer to a wire rack and cool completely.
Assembly:
1. Place half of the cookies on a baking sheet lined with parchment paper. Dip half of each cookie into some melted dark chocolate and return to the baking sheet.
2. Use some extra dark chocolate to attach the candy eyes and marshmallow halves to create Temper’s eyes and teeth. Place the baking sheet in the fridge until the chocolate has set.
3. Place a scoop of ice cream between a plain cookie and a decorated cookie. Enjoy!
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Chocolate Mint Sandwich Cookies with Martha Stewart
These homemade chocolate mint sandwich cookies are a delectable dessert for the holidays.
Get the recipe here:
#MarthaStewart #MintChocolate #Cookies #Bake #Dessert #Holidays