Best Chocolate Mint Creams Recipes

CHOCOLATE MINT CREAMS

Chocolate Mint Creams image

This recipe came from an old family friend and is always high on everyone's cookie request list. I make at least six batches for Noel nibbling and give some away as gifts. —Beverly Fehner, Gladstone, Missouri

Provided by Taste of Home

Categories Desserts

Time 30m

Yield about 6 dozen.

Number Of Ingredients 15

Ingredients

1 cup butter, softened
1-1/2 cups confectioners' sugar
2 ounces unsweetened chocolate, melted and cooled
1 large egg, room temperature
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1/4 teaspoon salt
FROSTING:
1/4 cup butter, softened
2 cups confectioners' sugar
2 tablespoons 2% milk
1/2 teaspoon peppermint extract
Green food coloring, optional

Steps:

Cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Add chocolate, egg and vanilla; mix well. In another bowl, whisk together flour, baking soda, cream of tartar and salt; gradually add to creamed mixture, beating well. Divide dough in half; shape each half into a 2-in.-diameter roll. Wrap in waxed paper; refrigerate until firm, about 1 hour., Preheat oven to 400°. Unwrap dough and cut crosswise into 1/8-in. slices. Place 2 in. apart on ungreased baking sheets. Bake until edges are firm, 7-8 minutes. Remove from pans to wire racks to cool completely., Combine all frosting ingredients; beat until smooth. Spread over cookies; let dry completely. Store in airtight containers.

Nutrition Facts : Calories 73 calories, Fat 4g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 53mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.

CHOCOLATE MINT CREAMS

Chocolate Mint Creams image

I found this recipe in a Better Homes and Gardens Book. "Cookies For Christmas" These taste like little mint frosted brownies. I make them every year at Christmas. It's the only time I can find the mints. They have always been a big hit with company but nobody wants to make them because they look to hard. They are surprisingly easy and very tasty. The first ones gone on a cookie tray. I use Allan Misty mints but you can use any pastel mints. The recipe program wouldn't let me add them to the ingredient list.

Provided by Milk and Cookies

Categories Drop Cookies

Time 20m

Yield 48 serving(s)

Number Of Ingredients 7

Ingredients

1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
2/3 cup brown sugar, packed
6 tablespoons butter or 6 tablespoons margarine
1 tablespoon water
1 cup semi-sweet chocolate chips
1 egg

Steps:

Stir together flour and baking soda and set aside.
In a medium saucepan heat together brown sugar, butter and water until melted.
Add chocolate chips and melt in butter and sugar mixture.
Pour into mixing bowl and let stand to cool for 10 to 15 minutes.
Add eggs into chocolate mixture and beat.
Stir in flour mixture until mixed well.
Chill for 2 hours, any more and the dough will be too firm.
Take 1 tablespoon of dough and roll into a ball.
Place on an ungreased cookie sheet and bake at 350°F for 8 minutes.
Top each cookie with a mint (I use 2 because I can only find small mints) and return to oven for 2 more minutes. The program wouldn't let me put theses into the recipe.
Remove from oven and swirl the soft mints like frosting.
Place on cookie racks until the mints firm.

Nutrition Facts : Calories 54.4, Fat 2.6, SaturatedFat 1.6, Cholesterol 8.2, Sodium 26.4, Carbohydrate 7.7, Fiber 0.3, Sugar 4.9, Protein 0.6

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