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Chocolate White Chocolate Mint Cookies Recipe

Chocolate White Chocolate Mint Cookies Recipe



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Ingredients

  • 2 Cups flour
  • 2 eggs
  • 1 Teaspoon peppermint extract
  • 12 Ounces white chocolate chips
  • 2/3 Cups firmly packed light brown sugar
  • 1 Cup butter, softened
  • 2/3 Cups unsweetened cocoa powder
  • 1 Teaspoon baking soda
  • 1/4 Teaspoon salt
  • 1 Cup granulated sugar
  • 1 Cup chopped walnuts

Directions

Preheat the oven to 350 degrees.

Mix the flour, cocoa powder, baking soda, and salt in a medium bowl and set aside. Beat the butter and sugars in large bowl with an electric mixer on medium speed until light and fluffy. Add the eggs and extract and mix well. Gradually beat in the flour mixture on low speed until well mixed. Stir in the chocolate chips and walnuts.

Drop by rounded tablespoons about 2 inches apart onto baking sheets sprayed with nonstick cooking spray.

Bake for 8 to 10 minutes or just until cookies are set. Cool on baking sheets for 2 minutes. Remove to wire racks and cool completely.

Nutritional Facts

Servings24

Calories Per Serving275

Folate equivalent (total)10µg3%


Mint Chocolate M&M’s Cookies Recipe

When I was a kid, I wasn’t a big fan of St. Patrick’s Day. I didn’t dislike it, I just didn’t think it was anything special. Sure, I’m a wee bit Irish, but I always forgot to wear green & would usually spend the day telling people my underwear was green since they couldn’t prove it wasn’t .

Now, however, it’s moved up my radar a bit. Justin is also a wee bit Irish, which means my kids are, too, so it’s fun teaching them about their family history. Green also happens to be Shane’s favorite color, so he loves St. Patrick’s Day decorations and treats! Kids just make everything more fun, don’t they?

In the spirit of the holiday, we’ll be making these Mint Chocolate M&M’s Cookies! They are homemade and delicious- and green! Well, the M&M’s are, anyway.

Mint Chocolate M&M’s Cookies

Ingredients:

1 cup butter, softened to room temperature
2 eggs
1 ½ cup sugar
2 tsp. vanilla
2/3 cup cocoa powder
½ tsp. salt
1 teaspoon baking soda
2 cups flour
1 cup of Mint Chocolate M&M’s

Directions:

1. Preheat the oven to 350 degrees and line your baking sheets with parchment paper or foil
2. Combine the softened butter, eggs, vanilla, cocoa powder and sugar, mixing well.
3. Slowly fold in the dry ingredients – the flour, baking soda and salt.
4. Add in the Mint M&M’s, mixing into the dough.
5. Drop by rounded tablespoon onto the baking sheets about 2-3” a part. Add a few Mint M&M’s on top of the cookies if desired.
6. Bake 8-10 minutes. Do not over bake. Enjoy!

If you’re looking for more fun ways to celebrate St. Patrick’s Day, check out my St. Patrick’s Day Pinterest board full of craft and recipe ideas! Or, check out these ideas:

  • 1 C. butter, softened to room temperature
  • 2 eggs
  • 1 ½ C. sugar
  • 2 tsp. vanilla
  • 2/3 C. cocoa powder
  • ½ tsp. salt
  • 1 teaspoon baking soda
  • 2 C. flour
  • 1 C. of Mint Chocolate M&M’s
  1. Preheat the oven to 350 degrees and line your baking sheets with parchment paper or foil
  2. Combine the softened butter, eggs, vanilla, cocoa powder and sugar, mixing well.
  3. Slowly fold in the dry ingredients – the flour, baking soda and salt.
  4. Add in the Mint M&M’s, mixing into the dough.
  5. Drop by rounded tablespoon onto the baking sheets about 2-3” a part. Add a few Mint M&M’s on top of the cookies if desired.
  6. Bake 8-10 minutes. Do not over bake.

Comments

I have my house decorated for every Holiday and I celebrate St. Patrick’s Day! I love these cookies and anything that has chocolate and mint in them is my favorite! I will have to try making these pretty cookies!

So yummy! Will definitely be making these. I have always used packaged mix before.

I celebrate by wearing green and cooking corned beef & cabbage. I am some Irish and we always made a big deal when I was growing up.

How did I have no idea they made mint chocolate m&m’s. Definitely going to be on the lookout for those…

Yum, Yum! These cookies look great! I love mint M&Ms! Saying hello from the Making Monday link party!
Cathy

Oh I could eat so many of these! So irresistible! Thanks for linking up with What’s Cookin’ Wednesday!

I really dig all of the numerous kinds of M&Ms that are now available. It seems they have something unique for every occasion, which just makes holidays that much more fun!

I love mint with chocolate – I never thought of having cookies with mint by making them with mint chips – nice idea!!

Made these today and they are delicious .I do love mint flavoured goodies though. I did make them a bit smaller though and because of this I got 30 biscuits. All the more to enjoy. .

I’m so glad you liked them!

Just made these tonight! I really like them. I definitely recommend having an extra bag of the m&m’s to put on top of the cookie before baking, I put two additional m&m’s on top of each cookie, makes them look much prettier, otherwise they are slightly hidden. Making mine for St. Patrick’s Day tomorrow!

Great idea! I’m so glad you liked them and I hope you have a great St. Patrick’s Day!

When my daughter and I found mint chocolate M&Ms in the store, we immediately decided that we should make cookies with them. Thankfully I found your recipe AND already had all of the ingredients in my pantry! I creamed my butter and sugar before adding the eggs, vanilla, and cocoa, and I premixed the flour, salt, and baking soda before adding to the wet ingredients. We also made our cookies extra big (cause, why not?) and they took about 12 minutes to bake. We agreed that we needed to make a second batch for Santa Claus in a couple of weeks. Thanks for a DELICIOUS recipe!


Begin by combining the flour, baking soda and salt in a large bowl.

Pass the cocoa powder through a fine sieve into the bowl. This removes any lumps and makes it easier to incorporate.

Whisk the mixture until evenly combined.

In the bowl of an electric mixer, beat the butter, brown sugar, granulated sugar and vanilla extract until creamy, about one minute.

Add the eggs and beat for about 2 minutes, until light and fluffy.

Add the flour mixture and mix on low speed until combined.

Mix in the chocolate and mint chips.

Chill the dough in the refrigerator for 30 to 60 minutes, or until firm enough to handle.

Scoop or roll the dough into walnut-sized balls and place on the prepared baking sheets about two inches apart.

Bake for about 10 minutes or until the cookies are puffed. Cool the cookies on the baking sheets for 2 minutes, then transfer to a wire rack to cool completely. Repeat with remaining cookie dough.


Recipe Summary

  • 4 (1 ounce) squares unsweetened chocolate
  • 8 (1 ounce) squares semisweet chocolate
  • 1 cup chocolate covered creamy mints
  • 1 ½ cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ¾ cup butter, softened
  • 1 teaspoon vanilla extract
  • 1 ½ cups packed brown sugar
  • 3 eggs

Preheat oven to 325 degrees F (165 degrees C). Line cookie sheets with aluminum foil or baking parchment.

Chop chocolates and mints. Place the chocolates and mints in the top part of a double boiler over medium heat. Stir occasionally until melted and set aside.

In a large bowl, beat the butter until soft. Add vanilla and sugar and mix well. Beat in the eggs one at a time. Stir in the melted chocolate. Sift together the flour, cocoa, and baking soda. Add to mixture and stir until well blended. Drop by tablespoon at least 2 inches apart on cookie sheets.


Recipe Summary

  • ¾ cup butter
  • 1 ½ cups brown sugar
  • 2 tablespoons water
  • 2 cups semisweet chocolate chips
  • 2 eggs
  • 2 ½ cups all-purpose flour
  • 1 ¼ teaspoons baking soda
  • ½ teaspoon salt
  • 3 (4.5 ounce) packages chocolate covered thin mints

In a saucepan over medium heat, cook the sugar, butter and water, stirring occasionally until melted. Remove from heat, stir in the chocolate chips until melted and set aside to cool for 10 minutes.

Pour the chocolate mixture into a large bowl, and beat in the eggs, one at a time. Combine the flour, baking soda and salt, stir into the chocolate mixture. Cover and refrigerate dough for at least 1 hour.

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Roll cookie dough into walnut sized balls and place 2 inches apart onto the prepared cookie sheets.

Bake for 8 to 10 minutes in the preheated oven, be careful not to overbake. When cookies come out of the oven, Press one mint wafer into the top of each cookie and let sit for 1 minute. When the mint is softened, swirl with the back of a spoon or toothpick to make a pattern with the green filling of the mint wafer. For smaller cookies, break mints in half.


Storing Cookies

Because it’s the holidays and most of us are baking up a storm, we want to be able to store these sweet treats for as long as possible! Here are the best ways to store these Chocolate Mint Cookies to keep them fresh and chewy for as long as possible.

At Room Temperature

Once your cookies are cool, transfer them to an airtight container and store at room temperature for up to two days with a slice of plain white bread. The bread helps keep the cookies moist and soft.

In the Refrigerator

To store your cookies in the fridge, transfer the cooled cookies to an airtight container and store in the refrigerator for up to four days. This can make the edges get a little too crispy for my liking. But! To enjoy, simply microwave briefly for a few seconds to get them melty, warm and soft.

In the Freezer

To store your cookies in the freezer, transfer the cooled cookies to an airtight container and store in the freezer for up to three months. To enjoy, simply microwave briefly for a few seconds to get them melty, warm and soft.


Triple Chocolate Mint Brownies with White Chocolate Buttercream Frosting

Well now that Halloween is over, it's now official! Yup. We're kicking off the merry holiday season with these yummy Triple Chocolate Mint Brownies with White Chocolate Buttercream Frosting!

These yummy, mint infused rich cocoa fudge brownies are topped with a silky smooth white chocolate buttercream frosting and are loaded with chopped Andes Chocolate Mints. Triple YUM!

Extremely holiday-worthy for Thanksgiving, Christmas and St. Patrick's Day, Halloween and Easter. not to be overshadowed by the extreme chocolate mint lovers out there, who would love these anytime of the year! (like my daughter!)

You might know these Andes candies as an after dinner mint consisting of one mint-green layer sandwiched in between two chocolate-brown layers.

The candies are usually wrapped in green foil and imprinted with the company's logo, the word Andes written amidst a drawing of snow-capped peaks and is one of the best beloved flavors of the season, rightfully so!

Who doesn't love the sweet, rich flavor combination of chocolate with the refreshing, cooling sensation of mint? It's so divine!

Besides the fact, these brownies are mint infused, the frosting is also tinted a light green color to rev up the festive vibe for the holidays. Hurray!

SHORTCUTS:

  • Of course, if you're lazy or just don't want to make frosting in general, there's always the option to buy a tub of either cream cheese or vanilla frosting and leave it as is. Add a hint of mint extract to boost up the flavor, some chopped Andes candies and tint the frosting a mint green color with green color gel or food coloring to bring in that holiday cheer. It's a snap!
  • I love making my own brownies, versus a brownie mix, mainly because I always have the ingredients on hand, but again, you have the option to buy a brownie mix and make it as directed per the box instructions.
  • The recipe below is for an 8x8 pan of brownies, so depending on the thickness of the brownies you might be baking, if you choose to use a brownie mix for a 9x13 pan, then double the frosting, by doubling the frosting below or by buying 2 tubs of frosting to doctor up.
  • If you don't have Andes mints, you can substitute with mini chocolate chips or Oreo cookie chunks or any kind of chopped chocolate will work.

These jolly Triple Chocolate Mint Brownies with White Chocolate Buttercream Frosting are well suited for all of your holiday parties and family get-togethers, or just giving away to friends and family as a beautiful gesture of Christmas giving.

Got the mint vibe? Check these out too!

Ultimate Peppermint Chocolate Fudge Brownies
Holiday Chocolate Mint Poke Cake
Peppermint Crunch Buttercream Marshmallow Brownies
Triple Chocolate Mocha Peppermint Crunch Cookies
Holiday White Chocolate Peppermint Cheesecake Mousse Pie


Chocolate Mint Thumbprint Cookies

Dark chocolate cookies with a puddle of peppermint flavored white chocolate ganache in the center. Perfect for the holidays, or any time of year.

We’re only a few days into December I already feel like I’ve completely overdone it on holiday cookies. On Friday evening Salt Lake City hosted a cookie swap organized by Bloggers without Borders to benefit the charity Why Hunger. It was a small gathering at Finca restaurant, and I got to make some new blogger friends as well as catch up with some of my favorite local blogging buddies. And of course, there were cookies.

The next day, I helped my friend Becky with a SLC Mixer event featuring Maria of Two Peas and Their Pod and some of her famous cookies. We all had a lot of fun baking together, sharing tips, and talking about gift packaging for cookies.

By the end of the weekend, I couldn’t even look at a cookie. But now that it’s a been a few days, I sure wish I had a few more of these chocolate mint thumbprints to nibble on.

These little baked gems of dark chocolate, white chocolate, and mint were my contribution to the cookie swap. I spied them years ago in Baked Explorations but only just now got around to trying the recipe. I loved how they turned out— chocolaty but not too sweet, and perfect for the holidays without being too cliche.

These chocolate mint thumbprints are doing pretty much everything right. The coarse sugar they’re rolled in before baking gives the exterior a nice crunch. The cookie itself is crumbly, with an almost melt-in-your-mouth feel. And the filling is a nice contrast, both in flavor and in texture. I doubt I’ll make it till Christmas without baking up another batch. It turns out you can’t have too many cookies around during the holidays!

Baking tip:Making thumbprint cookies

You can of course use your thumb, but I prefer the end of a wooden spoon or large dowel. It keeps your fingers clean and the indents uniform. Make a well in the cookie before placing them in the oven, again about 10 minutes in to press down any parts that may have puffed up, and once more when the cookies come out of the oven. Do this and you’ll have a perfect “thumbprint” every time.


White Chocolate Dipped Peppermint Chocolate Cookies Recipe


Dipped Peppermint Chocolate Cookies White Chocolate Recipe is a dreamy recipe, to say the least!

I started with a recipe I found on the TV Food Network and then modified it until it was perfect for my taste. For 1/4 cup, I reduced the butter because several people said in the comments that their cookies just spread into one, which is likely due to a bit too much butter. These are Christmas + perfection with chocolate! Another cookie that you should try to add to the holiday baking list.

White Chocolate Dipped Peppermint Chocolate Cookies Recipe

Such a delicious combination of flavors! You get a mix of decadent chocolate cookies and the true peppermint flavor, and a layer of sweet and creamy white chocolate is finished. So good that they’re likely to become a new tradition for holidays!

Course: Dessert
Cuisine: American
Servings: 44 cookies
Calories: 162 kcal

Ingredients

1 2/3 cups (237g) of all-purpose flour (scoop & level to measure)
1 cup (98g) of unsweetened cocoa powder (scoop & level to measure)
1 tsp of baking soda
3/4 tsp of salt
1 cup (226g) of unsalted butter and softened about halfway (it should be fairly firm still)
1 1/4 cups (250g) of granulated sugar
3/4 cup (160g) of packed light brown sugar
2 large eggs
2 tsp of vanilla extract
1 tsp of peppermint extract
16 oz. white chocolate, broken or chopped
1/4 cup of (approx) finely crushed peppermint bits (I used with the King Leo ones)


Preparation

Step 1

In a large bowl with an electric mixer, cream butter, vegetable shortening, granulated sugar, brown sugar and vanilla extract.

Add eggs, 1 at a time, beating well after each addition.

On low speed, beat in flour, baking soda and salt. By hand, stir in white and milk chocolate chips, mint chips and walnuts.

Drop rounded tablespoons of dough onto un-greased baking sheets.

Bake at 375°F for 10 to 12 minutes or until golden brown. Cool on baking sheets for 5 minutes remove to wire racks to cool completely.


White Chocolate-Dipped Chocolate Peppermint Cookies

It’s not the holiday season until we dunk our cookies in melted chocolate. So, here we go… let’s dunk away!

Are you surviving the busy holiday season? My Christmas preparations have to be done early this year because my husband and I are taking a quick trip to Hawaii right before Christmas. We’ll arrive home (bleary eyed) early morning on the 24th, which means everything has to be ready for Christmas before we leave.

I’m hosting family for Christmas Eve dinner, and since I’ll just be arriving home earlier that day I’m making and freezing our desserts now. I have a big batch of these cookies in the freezer along with Ginger Molasses Cookies and M&M cookies. I’ll also serve peppermint bark and coffee spiked with Bailey’s. Dessert is covered! Phew.