FUDGY MINT CHOCOLATE NO-BAKE COOKIES
Gooey chocolate no-bake cookies topped with cool and creamy mint frosting and smothered in rich chocolate ganache -- the perfect no-bake treat for summer or to add to your list of Christmas baking!
Provided by Ashley Fehr
Categories Dessert
Time 25m
Number Of Ingredients 16
Steps:
- Line 2 cookie sheets with wax paper.
- In a large pot, combine butter, sugar, cocoa and milk. Bring to a boil over medium-high heat, stirring frequently, and boil 1-2 minutes.
- Stir in vanilla and salt. Add oats and coconut and stir to combine.
- Drop into 24 spoonfuls onto wax paper. Refrigerate until set.
- Meanwhile, make the frosting. To a stand mixer (or use a hand mixer), add butter, icing sugar and milk and beat until creamy and blended. Add in mint extract and food coloring. If necessary, add an extra tbsp sugar or milk to achieve the right consistency -- you do not want the icing runny.
- Remove cookies from the fridge and spread with frosting. Return to the fridge to let the frosting set.
- Make the ganache: In a small pot, combine chocolate, milk and butter over very low heat. Cook and stir constantly until chocolate is smooth. Set aside to cool 5-10 minutes. Spread on cooled cookies, and return to the refrigerator to allow chocolate to set.
- Because they are slightly gooey, I like to store them in the fridge or freezer with wax paper between layers so they don't stick together.
Nutrition Facts : Calories 315 kcal, Carbohydrate 38 g, Protein 3 g, Fat 17 g, SaturatedFat 12 g, Cholesterol 22 mg, Sodium 128 mg, Fiber 3 g, Sugar 27 g, ServingSize 1 serving
EASY NO-BAKE CREAMY CHOCOLATE MINT BARS (SPONSORED)
Provided by Food Network
Time 2h35m
Number Of Ingredients 8
Steps:
- GREASE 9-inch-square baking pan.
- MICROWAVE 1/3 cup morsels and 1/3 cup butter in small, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 30 seconds; STIR. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Stir crushed cookies into melted morsel mixture. Press onto bottom of prepared pan. Refrigerate for 10 minutes or until firm.
- MEANWHILE, BEAT 1/3 cup butter, milk, 1/2 teaspoon peppermint extract and vanilla extract in medium mixer bowl until smooth. Gradually beat in powdered sugar until smooth and creamy. Add food coloring, 1drop at a time, until desired color is reached. Spread powdered sugar mixture evenly over cookie crumb layer.
- MICROWAVE remaining 1 2/3 cups morsels, 1/3 cup butter and 3/4 teaspoon peppermint extract in small, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 30 seconds; STIR. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Let stand for 10 minutes. Spread chocolate layer evenly over powdered sugar mixture. Refrigerate for at least 2 hours. For easier cutting, allow bars to sit at room temperature for 10 minutes.
MINT CHOCOLATE-COVERED COOKIES
At our house, everyone lends a hand to make these easy chocolate-covered cookies. They remind me of Thin Mints. Decorate them with sprinkles to match the occasion. -Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Desserts
Time 15m
Yield about 3 dozen.
Number Of Ingredients 6
Steps:
- In a large bowl, combine chocolate wafer crumbs and cream cheese. Shape into 1-in. balls. Coat bottom of a glass with cooking spray, then dip in sugar; flatten balls to 1/4-in. thickness. (Re-dip glass in sugar as needed.) Freeze 30 minutes or until firm., In a microwave, melt candy coating disks and shortening; stir until smooth. Dip cookies in coating mixture; allow excess to drip off. Place on waxed paper; if desired, decorate immediately with sprinkles. Store between layers of waxed paper in an airtight container in the refrigerator.
Nutrition Facts : Calories 113 calories, Fat 6g fat (4g saturated fat), Cholesterol 5mg cholesterol, Sodium 78mg sodium, Carbohydrate 14g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein.
CHOCOLATE MINT NO BAKE COOKIES
Provided by Kristen
Number Of Ingredients 8
Steps:
- In a large saucepan, mix together the sugar, butter, cocoa and milk.
- Place the pan on the stove top over medium-high heat and bring to a boil.
- After it comes to a boil, take it off the stove and mix in the salt, vanilla, and Jif Whips.
- Mix well until the Jif Whips is completely dissolved.
- Quickly add the oatmeal and mix until well combined.
- Drop from spoon onto wax paper or aluminum foil.
- Let them cool and set up before you eat them.
MINT NO BAKE COOKIES
This is a really great recipe. I think that putting them in the refrigerator enhances the mint flavor and tastes a lot better. The 30 minutes is for preparation and cooking time.
Provided by dschmidt
Categories Drop Cookies
Time 30m
Yield 12-15 serving(s)
Number Of Ingredients 8
Steps:
- Put sugar, mint extract, cocoa, salt, milk, and oleo on medium heat in saucepan until mixture bubbles.
- Keep stirring--do not walk away!
- Add oatmeal, peanut butter, and stir.
- Remove from heat.
- Drop by spoonfuls on wax paper.
- When they cool store into air tight container.
- Place it into the refrigerator.
Nutrition Facts : Calories 319.5, Fat 11.3, SaturatedFat 2.6, Cholesterol 1.4, Sodium 113.2, Carbohydrate 51.5, Fiber 3.8, Sugar 34.7, Protein 7
NO-BAKE CHOCOLATE MINT BARS
Make an extra batch of these impossibly good layered bars--they won't last long. Chocoholics take note: you get the double-whammy of melted chocolate chips and chocolate cookies in these treats.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 45m
Yield 25
Number Of Ingredients 10
Steps:
- Lightly grease 9-inch square pan with shortening or cooking spray. In 2-quart saucepan, melt 1/2 cup butter and 1/4 cup of the chocolate chips over low heat, stirring constantly. Remove from heat. Stir in cookie crumbs until well mixed; press evenly in pan. Refrigerate until firm, about 10 minutes.
- Meanwhile, in small bowl, beat 1/4 cup butter, the milk, peppermint extract, vanilla and food color with electric mixer on medium speed until well mixed. On low speed, gradually beat in powdered sugar until smooth.
- Spread peppermint mixture evenly over crumb mixture. In 1-quart saucepan, melt remaining chocolate chips and 1/3 cup butter over low heat, stirring constantly; spread evenly over peppermint mixture. Refrigerate until chocolate is set, 10 to 15 minutes. For bars, cut into 5 rows by 5 rows.
Nutrition Facts : Calories 210, Carbohydrate 23 g, Cholesterol 20 mg, Fat 2 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 7 g, ServingSize 1 Bar, Sodium 110 mg, Sugar 18 g, TransFat 1 g
CHOCOLATE CRINKLE COOKIES
The "crinkle" in this recipe's name comes from their distinctive crackle-top. The look is achieved through the transformation of sugar-coated dough balls into distinctively textured cookies. Not only are chocolate crinkle cookies beautiful to look at, they're the perfect combination of chocolatey taste and chewy texture.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h45m
Yield 72
Number Of Ingredients 9
Steps:
- In large bowl, mix oil, chocolate, granulated sugar and vanilla. Stir in eggs, one at a time. Stir in flour, baking powder and salt. Cover; refrigerate at least 3 hours.
- Heat oven to 350°F. Grease cookie sheet with shortening or cooking spray.
- Drop dough by teaspoonfuls into powdered sugar; roll around to coat and shape into balls. Place about 2 inches apart on cookie sheets.
- Bake 9 to 11 minutes or until edges are set. Immediately remove from cookie sheets to cooling racks.
Nutrition Facts : Calories 70, Carbohydrate 10 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 35 mg, Sugar 7 g, TransFat 0 g
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