DOUBLE MINT RECIPES

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DOUBLE CHOCOLATE MINT COOKIES RECIPE | ALLRECIPES



Double Chocolate Mint Cookies Recipe | Allrecipes image

This is a simple cookie that my family loves.

Provided by Paula Jo

Categories     Desserts    Cookies    Drop Cookie Recipes

Total Time 33 minutes

Prep Time 25 minutes

Cook Time 8 minutes

Yield 6 - 8 dozen

Number Of Ingredients 10

2?½ cups butter, softened
4 cups white sugar
4 eggs
1 teaspoon vanilla extract
1 teaspoon peppermint extract
4 cups all-purpose flour
1?½ cups unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt
2 cups semisweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Cream together, butter, sugar and eggs. Mix in remaining ingredients. Blend well.
  • Drop by teaspoonful onto a cookie sheet. Bake at 350 degrees F (175 degrees C) for 8-9 minutes. Cookies will be soft. Cool about 1 minute on cookie sheet then remove to a wire rack to cool completely.
  • Recipe Variation: For a different flavor, omit peppermint extract and use a total of 2 teaspoons of vanilla. Also substitute peanut butter flavored chips for the chocolate chips.

Nutrition Facts : Calories 116.6 calories, CarbohydrateContent 15.3 g, CholesterolContent 20.5 mg, FatContent 6.3 g, FiberContent 0.8 g, ProteinContent 1.3 g, SaturatedFatContent 3.8 g, SodiumContent 88.2 mg, SugarContent 10.3 g

MINT THUMBPRINT DOUBLE CHOCOLATE CHUNK COOKIES RECIPE ...



Mint Thumbprint Double Chocolate Chunk Cookies Recipe ... image

These delicious and decadent mint-chocolate cookies are perfect for your next gathering.

Provided by Betty Crocker Kitchens

Total Time 50 minutes

Prep Time 10 minutes

Yield 24

Number Of Ingredients 5

1 pouch (1 lb 5 oz) Betty Crocker™ double chocolate chunk cookie mix
1/4 cup vegetable oil
2 tablespoons water
1 egg
1 package (4.67 oz) Andes crème de menthe thins

Steps:

  • Heat oven to 350°F. In medium bowl, stir cookie mix, oil, water and egg until soft dough forms. If dough is too stiff, stir in additional 1 to 2 teaspoons water.
  • Drop dough by rounded tablespoonfuls 2 inches apart on ungreased cookie sheets. Using thumb or handle of wooden spoon, make indentation in center of each cookie.
  • Bake 11 to 13 minutes or until edges are set. Remove from oven.
  • Unwrap candy pieces and place on center of each cookie. Bake an additional 1 to 2 minutes, or until candy is slightly melted. Let cool 1 minute before removing from cookie sheet to wire rack. Cool completely; store in airtight container.

Nutrition Facts : Calories 140 , CarbohydrateContent 20 g, CholesterolContent 10 mg, FatContent 1 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 3 g, ServingSize 1 cookie, SodiumContent 95 mg, SugarContent 3 g, TransFatContent 0 g

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