Best Mint Wafers Recipes

CHOCOLATE MINT WAFERS

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until completely smooth, about 3 minutes. Add egg, and continue mixing until well combined.
• In a medium bowl, whisk together cocoa powder and flour.
• Add flour mixture to butter mixture; mix on low speed until combined, scraping down sides of bowl once. Divide dough in half; wrap each half in plastic. Flatten each half into a disk; chill until firm, at least 1 hour.
• Preheat oven to 350 degrees. Line two baking sheets with Silpat baking mats or parchment paper. Set prepared pans aside.
• Lightly sprinkle a clean work surface with confectionersâ?? sugar. Roll out dough to an 1/8-inch thickness. Using a 2-inch cookie cutter, cut out cookies, and transfer to prepared baking sheets, spacing cookies 1/2 inch apart. Chill any trimmings, and roll out again.
• Bake the cookies until you can smell chocolate, about 12 minutes. Transfer the baking sheets to a wire rack to cool.
• Bring cream to a boil in a small saucepan set over medium-high heat. Add chocolate to hot cream. Stir with a rubber spatula until chocolate has melted and mixture is smooth. Add peppermint oil. Remove from heat; let ganache cool slightly, about 20 minutes.
• Transfer chocolate to a resealable plastic bag; seal, and cut off one corner at an angle. Pipe about 1 teaspoon onto the center of half of the wafers. Top with the remaining wafers. Chill the assembled cookies until firm, about 10 minutes. Store in an airtight container up to 2 days.

CONTEST-WINNING CHOCOLATE MINT WAFERS

Steps:

• Place candy coating and extract in a microwave-safe bowl. Microwave, uncovered, on high for 30-60 seconds or until smooth, stirring every 15 seconds. , Dip vanilla wafers in coating; allow excess to drip off. Place on waxed paper; let stand until set. Store in an airtight container.

CHOCOLATE MINT WAFERS

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in milk and egg. Combine the flour, cocoa, baking powder, baking soda and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 2 hours or until firm. , On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a 1-1/2-in. cookie cutter and place 1 in. apart on greased baking sheets. Bake at 375° for 5-6 minutes or until edges are lightly browned. Remove to wire racks to cool completely. , Combine filling ingredients; spread on bottoms of half of the cookies and top with remaining cookies.

CHOCOLATE MINT WAFERS WITH SPRINKLES

Steps:

• Preheat oven to 350 degrees. In a medium bowl, whisk together flour, cocoa, baking powder, and 1/4 teaspoon salt. Set aside.
• Using an electric mixer, beat butter and sugar until light and fluffy. Beat in egg and vanilla. With mixer on low, gradually add flour mixture; mix just until combined.
• Form balls of dough (each equal to 1 teaspoon), and place on 2 baking sheets, about 2 inches apart. Dip the bottom of a glass in water, and flatten balls into 1 1/2-inch rounds (about 1/4 inch thick). Bake until slightly firm to the touch, 8 to 10 minutes, rotating sheets halfway through. Immediately transfer cookies to a wire rack to cool completely.
• Make chocolate coating: Place chocolate, peppermint extract, and remaining 1/8 teaspoon salt in a large heatproof bowl set over (not in) a saucepan of simmering water. Heat, stirring occasionally, until smooth, 2 to 3 minutes; remove from heat.
• Line a baking sheet with parchment or waxed paper. Set each cookie across the tines of a fork, dunk in chocolate, then tap underside of fork on side of the bowl to allow excess chocolate to drip off. Place cookies on prepared baking sheet, and decorate with sprinkles, if desired. Refrigerate until chocolate has hardened, about 30 minutes, and keep chilled until ready to serve.

MINT CHOCOLATE WAFERS

Steps:

• In a large bowl, beat egg, water and oil until blended. Gradually beat in cake mix and flour., Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 2 hours or until firm enough to roll., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 1-1/2-in. round cookie cutter. Place 1 in. apart on greased baking sheets., Bake 8-10 minutes or until firm. Remove from pans to wire racks to cool completely., In top of a double boiler or a metal bowl over hot water, melt chocolate chips and shortening; stir until smooth. Stir in extract. Spread cookies with chocolate mixture. Place on waxed paper-lined baking sheets. Decorate with sprinkles. Refrigerate until set.

MINT WAFERS

Steps:

• Melt chocolate chips and butter in a small bowl in the microwave on 50% power in 2 or 3 (30-second) intervals, whisking after each. Add extract to chocolate. Place vanilla wafers on aluminum foil and pour melted chocolate over each, covering completely. Let sit for 10 minutes or until set.

CHOCOLATE MINT WAFERS

Steps:

• Preheat oven to 350 degrees. In a medium bowl, whisk together flour, cocoa, baking powder, and 1/4 teaspoon salt. Set aside. Using an electric mixer, beat butter and sugar until light and fluffy. Beat in egg and vanilla. With mixer on low, gradually add flour mixture; mix just until combined. Form balls of dough (each equal to 1 teaspoon), and place on two baking sheets, about 2 inches apart. Dip the bottom of a glass in water, and flatten balls into 1 1/2-inch rounds (about 1/4 inch thick). Bake until slightly firm to the touch, 8 to 10 minutes, rotating sheets halfway through. Immediately transfer cookies to a wire rack to cool completely. Make chocolate coating: Place chocolate, peppermint extract, and remaining 1/8 teaspoon salt in a large heatproof bowl set over (not in) a saucepan of simmering water. Heat, stirring occasionally, until smooth, 2 to 3 minutes; remove from heat. Line a baking sheet with parchment or waxed paper. Set each cookie across the tines of a fork, dunk in chocolate, then tap underside of fork on side of the bowl to allow excess chocolate to drip off. Place cookies on prepared baking sheet, and decorate with sprinkles, if desired. Refrigerate until chocolate has hardened, about 30 minutes, and keep chilled until ready to serve.

EASY CHOCOLATE MINT WAFERS

Steps:

• 1. Place candy coating in a microwave-safe bowl. Microwave, uncovered, on high for 30-60 seconds or until smooth, stirring every 15 seconds. Stir in extract.
• 2. Dip vanilla wafers in coating; allow excess to drip off. Place on waxed paper; let stand until set. Store in an airtight container.

COCOA MINT WAFERS

Steps:

• Mix flour, cocoa, baking powder, and salt; set aside. In a large bowl, beat butter and sugar with electric mixer until fluffy. Beat in egg, and with mixer on low, gradually add flour mixture until blended. Divide dough in half. Shape each half into a 9-inch long roll. Wrap in wax paper, and refrigerate about 4 hours, until very firm. Heat oven to 375°. Lightly grease cookie sheets, or line with parchment paper. Cut each roll into 24-32 slices. Place 1 inch apart on cookie sheets. Bake 10-12 minutes, until cookies look dry. Remove to a wire rack to cool completely. In a small saucepan, melt mints over low heat. Cool slightly, then put in a zipper-type plastic sandwich bag. Snip off a tiny corner and drizzle chocolate over cooled cookies. Refrigerate 15 minutes for chocolate to harden. Instead of a bowl, put dry ingredients onto a sheet of wax paper, or an inexpensive bendable paper plate. Now you can pour ingredients easily into mixer bowl-and no extra bowl to clean up!

MINT WAFERS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg extract. Combine flour and salt; gradually add to the creamed mixture and mix well. Shape into two 8-in. rolls; wrap each in plastic wrap. Refrigerated for 3 hours or until firm. , Unwrap and cut into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake at 350° for 9-10 minutes or until the edges begin to brown. Remove to wire racks to cool. , In a microwave, melt chocolate and shortening; stir until smooth. Spread or drizzle cooled cookies.

MINT WAFERS

Steps:

• Place chocolate morsels and butter in small bowl. In two to three 30-second intervals, microwave chocolate and butter on 50 percent power, stirring after each interval. After chocolate and butter are completely melted and combined, stir in peppermint extract.
• Place vanilla wafers on wire cooling rack over sheet of aluminum foil. Pour melted chocolate over each wafer, covering tops completely. Let cookies sit for 10 minutes or until chocolate is set.