mint chocolate

Mint Chocolate Chip Cookies from Delish.com will become your new favorite cookie. 

Mint Chocolate Chip Cookies

c. (2 sticks) butter, softened

granulated sugar,

peppermint extract

c. all-purpose flour

baking soda

baking powder

kosher salt

green food coloring

c. chopped Andes mints

Thanks, other reviewers, for your helpful tips. For a double batch, I used 2 sticks of butter, 1 cup of brown sugar, 1 cup of granulated sugar, 2 packages of Andes mints, 1/4 Winter Dark morsels (mixture of mint and dark chocolate chips), doubled the rest of the ingredients, and the cookies were great. Didn't have to chill the dough. The cookies stayed puffy after they were baked.

Sooo yummy! These were definitely our best batch of cookies yet! We used one and a half sticks of butter and that seemed to work. We also used 3/4 cup of sugar and 1/4 cup of brown sugar. Definitely refrigerate for 2 to 3 hours. LOVED these cookies!🍪

I followed what OlivePuzzle did but refrigerated the cookies for about 3 hrs instead of over night before baking. Cookies came out great!

My cookies also came out flat. Really disappointed.

Did not turn out like the picture--nice and puffy. Came out flat as a pancake. Taste was good but appearance not. I think it should have been half granulated sugar and half brown sugar.

https://streaming.hearstdigitalstudios.com/c1502793-d5f5-4c7a-a6be-4998f240aac3/video_rover_16x9_1080p_hd_1576190668_23111.mp4

Mint Chocolate Chip Cookies are filled with Andes Mints!

Mint Chocolate Chip Cookies > Chocolate Chip Cookies

One of my favorite flavor combinations ever: Chocolate Mint! Meringue cookies are so easy to make, and so versatile too!

Chocolate Mint Meringues

Tablespoon white vinegar

cornstarch

sugar

drop green food coloring, gel

dark chocolate wafers, melted

In a clean, dry mixing bowl, whisk the...

In a clean, dry mixing bowl, whisk the egg whites for 30 seconds until frothy.

Add in vinegar and cornstarch, whisk with electric...

Add in vinegar and cornstarch, whisk with electric mixer for 1 minute. While beating, slowly add the sugar in a steady stream. Add peppermint extract and food coloring.

Beat for 4 minutes on high until stiff...

Beat for 4 minutes on high until stiff peaks form.

Spoon into a large pastry bag with tip,...

Spoon into a large pastry bag with tip, pipe on parchment paper lined baking sheets.

Bake in a 200 degree oven for 80...

Bake in a 200 degree oven for 80 minutes. Turn oven off and allow meringues to set 4 hours or overnight.

Once set, dip into melted chocolate and return...

Once set, dip into melted chocolate and return to parchment paper to set. ENJOY.

These Mint Chocolate Cupcakes are incredibly moist and chocolatey with a mint chocolate ganache filled center that are topped with a creamy mint chocolate frosting! If you&#039;re a big fan of mint chocolate chip ice cream, then you will LOVE these cupcakes!

Mint Chocolate Cupcakes

All-Purpose Flour

Sugar

Brown

Unsweetened Cocoa Powder

Dutch Process Cocoa Powder

tsp Baking Powder

tsp Baking Soda

Salt

Large Eggs

Buttermilk

Vegetable Oil

tsp Vanilla Extract

tsp Espresso Powder (optional)

Water

oz Andes Mints (24 mints (plus an extra for garnish))

Heavy Whipping Cream

Chocolate Wafers (about 5-7 wafers)

Unsalted Butter (room temperature)

Sifted Powdered Sugar

5-6 tbsp Heavy Whipping Cream

Green Food Coloring

tsp Peppermint Extract

Adjust your oven rack to the 2nd level position (just above center) and preheat your oven to 350ºF. Line a cupcake tin with cupcake liners. Set to the side.

Using a small mixing bowl and a whisk, blend together the all-purpose flour, granulated sugar, light brown sugar, unsweetened cocoa powder, dutch process cocoa powder, baking powder, baking soda, and salt. Set to the side.

In a separate medium-size mixing bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract.

In a small bowl, stir in the espresso powder (optional) to the hot water, then add to the wet mixture.

Add in the whisked dry ingredients and whisk together until just combined. Be careful not to over mix the cupcake batter.

Evenly divide the cupcake batter into the cupcake liners, filling each one approximately ⅔ full.

Bake the cupcakes for 18-20 minutes at 350ºF or until an inserted toothpick comes out clean. The cupcakes should have a slight dome to the top and will bake right to the edge of the liners. This recipe will yield between 12-14 cupcakes.

Cool the cupcakes in the tin for 5-10 minutes. Remove and allow to cool completely on a wire cooling rack before adding the ganache centers and frosting.

chocolate cupcakes

In a small heat proof bowl add the Andes mint chocolates. Set to the side.

Heat the heavy whipping cream in the microwave for 1 minute, 15 seconds at full power.

Pour the heated whipping cream over top of the chocolate and lightly cover with aluminum foil. Let sit for 2 minutes.

Remove cover and whisk slowly until smooth. If not fully melted, place it back into the microwave for 15 seconds, the whisk again. For assembling the cupcakes, see the last section below.

mint chocolate ganache

Crush the chocolate wafers either in a small food chopper or in a ziploc bag and wooden spoon (or similiar). Set to the side.

Using a hand mixer or stand mixer fitted with the paddle attachment, beat the unsalted butter on medium-high speed until smooth and creamy (1-2 minutes).

Add in the sifted powdered sugar and peppermint extract and mix together on low speed.

As the frosting starts to come together, add in the heavy whipping cream, continuing to mix on low speed until well blended. Add in the green food coloring then the crushed chocolate wafers, scraping down the sides of the bowl as needed.

If you&#039;re frosting is too thick, add in a tablespoon of heavy cream until your desired consistency is achieved. Likewise, if you prefer a thinner frosting, add in a tablespoon of powdered sugar until your desired consistency is achieved.

mint chocolate buttercream frosting

Using the bottom of a large decorating tip (like the Wilton 1M), core out the center of each cupcake. Carefully remove each cake core from the decorating tip with a toothpick and set to the side. You&#039;ll place these back over the ganache.

Place the mint chocolate ganache into a small piping bag (no decorating tip is needed). Snip the end off the piping bag and fill each cupcake center, then recap with the cake.

Fit a larger size piping bag with the Wilton 1M piping tip (no coupler attachment is needed) and fill with the mint chocolate buttercream frosting. Pipe frosting onto each cupcake, then garnish with an Andes mint. Refrigerate the cupcakes in a well sealed container. Remove 15-20 minutes before serving.

Mint chocolate cupcakes will last in the refrigerator in a well sealed container for up to 4 days.

assembling the cupcakes

These no-bake Andes mint cheesecake bars are an easy treat to make for any

No-Bake Andes Mint Cheesecake Bars

unsalted butter (melted)

cream cheese (softened)

can sweetened condensed milk

vanilla

Andes mints or other mint chocolates

Green food coloring

Combine Oreo crumbs and melted butter, stir together with a fork, until well combined. Press the mixture firmly into a lined 8x8 pan, and place in the refrigerator so the crust can begin to set. (Use parchment paper a few inches longer than the pan on each side, so you can easily lift it when it has set).

For crust:

In a large bowl, cream together the cream cheese, condensed milk, vanilla, and powdered sugar. Mix until it is smooth and creamy. You want to make sure there are not small pieces of the cream cheese remaining.

Divide in half. Add a few drops of green food coloring to one half. Mix the filling until it is a light green. Spread this mixture over the prepared crust. Be sure to press into all spaces evenly, return to the refrigerator or put in the freezer for 5-10 minutes.

For the chocolate filling, remove Andes mints from wrappers, and place in a microwave safe bowl. Melt the chocolates for about one minute, and stir to combine into a smooth creamy chocolate. Add the melted chocolate to the remaining portion of the filling, stirring to combine. The mixture will start to thicken, but will still be creamy.  Pour the chocolate mixture over the green mixture and return to the refrigerator to chill, at least 2-3 hours, before serving.

Top with chopped mints if desired.

For the filling:

Top 4 mint chocolate recipes from across the web

The most viewed mint chocolate recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Mint Chocolate Chip Cookies

Chocolate Mint Meringues

Mint Chocolate Cupcakes

No-Bake Andes Mint Cheesecake Bars

Top 4 mint chocolate recipes from across the web

The most viewed mint chocolate recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mint Chocolate Chip Cookies

Chocolate Mint Meringues

Mint Chocolate Cupcakes

No-Bake Andes Mint Cheesecake Bars

The most viewed mint chocolate recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine