ANDES MINT CHIP SOFT FUDGY CHOCOLATE COOKIES
Steps:
- To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, sugars, eggs, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes. Stop, scrape down the sides of the bowl, and add the pudding mix, cocoa, espresso granules, and beat on low speed until just combined, about 1 minute. Stop, scrape down the sides of the bowl, and add the flour, baking soda, optional salt, and beat on low speed until just combined, about 1 minute. Stop, scrape down the sides of the bowl, and add the Andes chips, chopped chocolate, and beat on low speed until just combined, about 30 seconds. Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 14 equal-sized mounds of dough. Roll into balls, and flatten slightly. Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 2 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading. Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 10 minutes, or until edges have set and tops are just set, even if slightly undercooked and glossy in the center. Don't overbake which is easy to do with dark cookies. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don't use a rack. Cookies are best warm and fresh, but will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days or in the freezer for up to 6 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
FUDGY MINT COOKIES
Chocolate lovers will get a double dose when they bite into this cakelike cookie. The cookies are especially popular served alongside a big scoop of mint chocolate chip ice cream! -Renee Schwebach, Dumont, Minnesota
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 3 dozen.
Number Of Ingredients 6
Steps:
- Preheat oven to 375°. In a large bowl, mix cake mix, butter, eggs and water to form a soft dough. Shape dough into 1-in. balls; roll in confectioners' sugar. Place 2 in. apart on ungreased baking sheets., Bake until set, 8-10 minutes. Immediately press a mint into center of each cookie. Cool on pans 2 minutes. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 102 calories, Fat 4g fat (2g saturated fat), Cholesterol 17mg cholesterol, Sodium 129mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.
FUDGY MINT COOKIES
I found these amazing gems in a TOH in 2006, courtesy of a Renee Schwebach. I can't get over how easy they are - it's THE perfect cookie for allowing my small children to help bake with me. You won't regret making them - so you may as well double the recipe right off the bat!
Provided by Rachie P
Categories Dessert
Time 20m
Yield 3 dozen
Number Of Ingredients 6
Steps:
- In a large mixing bowl, combinei the cake mix, butter, and water.
- Add eggs and mix well.
- Shape into 1 inch balls and roll in confectioners' sugar.
- Place 2 inches apart onto ungreased baking sheets.
- Bake at 375 for 8-10 minutes, or until set.
- Immediately press a mint into the center of each cookie.
- Cool for 2 minutes before removing to wire racks to cool completely.
Nutrition Facts : Calories 1079.2, Fat 60.9, SaturatedFat 26.1, Cholesterol 222.3, Sodium 1687.5, Carbohydrate 131.5, Fiber 4.1, Sugar 71.5, Protein 14.7
FUDGY MINT COOKIES
Chocolate lovers will get a double dose when they bite into this cake-like cookie. The cookies are especially popular served alongside a big scoop of mint chocolate chip ice cream! -Renee Schwebach, Dumont, Minnesota
Provided by @MakeItYours
Number Of Ingredients 6
Steps:
- Preheat oven to 375°. In a large bowl, mix cake mix, butter, eggs and water to form a soft dough. Shape dough into 1-in. balls; roll in confectioners' sugar. Place 2 in. apart on ungreased baking sheets., Bake 8-10 minutes or until set. Immediately press a mint into center of each cookie. Cool on pans 2 minutes. Remove from pans to wire racks to cool.
FUDGY MINT COOKIES RECIPE
Chocolate lovers will get a double dose when they bite into this cake-like cookie. The cookies are especially popular served alongside a big scoop of mint chocolate chip ice cream! -Renee Schwebach, Dumont, Minnesota
Provided by @MakeItYours
Number Of Ingredients 6
Steps:
- Preheat oven to 375°. In a large bowl, mix cake mix, butter, eggs and water to form a soft dough. Shape dough into 1-in. balls; roll in confectioners' sugar. Place 2 in. apart on ungreased baking sheets.
- Bake 8-10 minutes or until set. Immediately press a mint into center of each cookie. Cool on pans 2 minutes. Remove from pans to wire racks to cool.
- Yield: about 3 dozen.
- Originally published as Fudgy Mint Cookies in Taste of Home
- December/January 2006, p18
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