Best Crème De Menthe Stuffed Chocolate Cookies Recipes

ANDES MINT COOKIES

Andes Mint Cookies image

Transform your favorite candy into a baked treat! These Andes mint cookies are better than any after-dinner mint. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Desserts

Time 25m

Yield 3 dozen.

Number Of Ingredients 10

Ingredients

3/4 cup butter, softened
1 cup packed brown sugar
1/2 cup sugar
1 teaspoon vanilla extract
2 large eggs, room temperature
2-1/3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 package (10 ounces) Andes creme de menthe baking chips

Steps:

Preheat oven to 350°. In a large bowl, cream butter, sugars and vanilla until light and fluffy, 5-7 minutes. Beat in eggs. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into creamed mixture. Stir in baking chips., Drop dough by rounded tablespoonfuls 3 in. apart onto greased baking sheets. Bake 10-12 minutes or until light brown. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 155 calories, Fat 8g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 107mg sodium, Carbohydrate 20g carbohydrate (13g sugars, Fiber 0 fiber), Protein 2g protein.

CRèME DE MENTHE STUFFED CHOCOLATE COOKIES

Crème de Menthe Stuffed Chocolate Cookies image

These cookies are intensely chocolatey with a slight mocha flavor from the espresso powder. That paired with the cool mint of the candies makes these a delectable mint mocha treat. And let's face it, anything stuffed with a little piece of candy has to be amazing, right?

Provided by Dave Smith

Categories Chocolate

Number Of Ingredients 10

Ingredients

1/2 c truvía® baking blend
1 1/2 Tbsp light molasses
1 1/4 c all purpose flour
1/2 tsp baking soda
1 tsp espresso powder, instant
1 1/2 tsp salt
1 stick butter
1 large egg
12 andes mint, broken in half
1 c andes mint, chopped baking chips

Steps:

1. In a small bowl, mix together Truvia Baking Blend and molasses with a fork until well blended. Set aside.
2. In medium bowl, combine flour, cocoa powder, espresso powder and baking soda; mix well.
3. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat together Truvia Baking Blend mixture and butter until light and fluffy. Add vanilla and egg; beat well. With the mixer on low, gently add the flour mixture and mix until blended.
4. Wrap dough in plastic wrap and refrigerate for 30 minutes.
5. Preheat oven to 375°F. Line baking sheets with parchment paper; set aside.
6. To form each cookie, take about 1 Tablespoon of dough and form it around 1 half of an Andes mint; creating a thick round disc. Place formed cookies 2 inches apart on prepared baking sheets.
7. Using your fingers, gently press a teaspoon of chopped mints or baking chips into the top of each cookie
8. Bake cookies for 7 to 10 minutes or until set and slightly cracked. Cool cookies for 5 minutes on baking sheet and then remove to wire racks to cool completely. Notes:
9. - Did you know that you could make your own 'brown' Truvia Baking Blend by mixing it with molasses? When mixing Truvia baking blend with molasses, keep mixing with fork until mixture is completely blended and no chunks of molasses remain. - Want to use granulated sugar in place of the Truvia? Simply substitute 1 cup granulated sugar in place of the Truvia and double the molasses to equal 1 tablespoon.