Best 10 Mint Wafer Cookies Recipes

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Dive into the delightful world of mint wafer cookies, a culinary creation that tantalizes taste buds with its crisp texture and refreshing minty flavor. These cookies are a delightful treat to enjoy with friends and family, perfect for any occasion, whether it's a casual gathering or a special celebration. With their distinct green hue and delicate crunch, mint wafer cookies offer a unique sensory experience that is both visually appealing and satisfyingly delicious. Embark on a culinary journey as we explore the best recipes for these delectable treats, ensuring you create the perfect batch of mint wafer cookies that will leave a lasting impression on your taste buds.

Let's cook with our recipes!

CHOCOLATE MINT WAFERS



Chocolate Mint Wafers image

These festive cookies remind my family of after dinner mints. With my husband and our two children munching on these chocolaty treats with cool mint filling, a batch never stays around long. -Annette Esau, Durham, Ontario

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 7-1/2 dozen.

Number Of Ingredients 16

2/3 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1/4 cup whole milk
1 large egg
2 cups all-purpose flour
3/4 cup baking cocoa
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
FILLING:
2-3/4 cups confectioners' sugar
1/4 cup half-and-half cream
1/4 teaspoon peppermint extract
1/4 teaspoon salt
Green food coloring

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.

Nutrition Facts : Calories 99 calories, Fat 3g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 80mg sodium, Carbohydrate 17g carbohydrate (12g sugars, Fiber 0 fiber), Protein 1g protein.

MINT WAFER COOKIES



Mint Wafer Cookies image

These are chewy chocolate mint cookies with a mint wafer on the top. A beautiful design is swirled into the top of the candy while the cookies are hot.

Provided by Denise Fitzsimmons

Categories     Desserts     Cookies

Yield 18

Number Of Ingredients 9

¾ cup butter
1 ½ cups packed light brown sugar
2 teaspoons water
1 ¾ cups mint chocolate chips
2 eggs
2 ½ cups all-purpose flour
1 ¼ teaspoons baking soda
½ teaspoon salt
20 chocolate covered thin mints

Steps:

  • In a small saucepan, combine the butter, brown sugar, water and mint chocolate chips. Cook over low heat, stirring occasionally until melted. Transfer to a medium bowl and set aside to cool for about 10 minutes.
  • Beat the eggs into the chocolate mixture one at a time. Combine the flour, baking soda and salt, stir into the chocolate mixture. Cover dough, and chill for 1 hour.
  • Preheat oven to 350 degrees F (175 degrees C). Roll dough into 1 inch balls and place 1 1/2 inches apart onto an unprepared cookie sheet.
  • Bake for 12 to 13 minutes in the preheated oven. As soon as the cookies are out of the oven, place 1/2 of a mint candy on top of each one. Let sit for 30 seconds, then swirl with a toothpick. Cool on wire racks.

Nutrition Facts : Calories 326.1 calories, Carbohydrate 48.6 g, Cholesterol 41 mg, Fat 14.1 g, Fiber 1.6 g, Protein 3.9 g, SaturatedFat 8.7 g, Sodium 219.8 mg, Sugar 33.2 g

MINT WAFERS



Mint Wafers image

Provided by Sandra Lee

Categories     dessert

Time 17m

Yield 2 dozen cookies

Number Of Ingredients 4

2 (12-ounce) bags semi-sweet chocolate chips
2 tablespoons butter or shortening
2 teaspoons peppermint extract
24 vanilla wafer cookies

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 WITH SPRINKLES



Chocolate Mint Wafers with Sprinkles image

You can't scout out a better childhood treat than these cookies featuring an indulgent dip in minty melted chocolate.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 35m

Yield Makes 44

Number Of Ingredients 11

1 cup all-purpose flour, (spooned and leveled)
1/2 cup unsweetened cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon plus 1/8 teaspoon salt
6 tablespoons (3/4 stick) unsalted butter, room temperature
1/2 cup sugar
1 large egg
1/2 teaspoon pure vanilla extract
12 ounces semisweet or bittersweet chocolate, chopped
1/4 teaspoon pure peppermint extract
Sprinkles (optional), for decorating

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.

CONTEST-WINNING CHOCOLATE MINT WAFERS



Contest-Winning Chocolate Mint Wafers image

I created these melt-in-your-mouth treats for a cookie exchange, and everyone raved about them. My family requests them often, and they're my daughter's favorite cookies. To switch up the flavor, try using different extracts instead of peppermint. -Michelle Kester, Cleveland, Ohio

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 2 dozen

Number Of Ingredients 3

4 ounces dark chocolate candy coating
1/8 to 1/4 teaspoon peppermint extract
24 vanilla 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.

Nutrition Facts :

CHOCOLATE MINT WAFERS



Chocolate Mint Wafers image

If you adore the combination of chocolate and mint, prepare to meet your new favorite cookie.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 3 dozen

Number Of Ingredients 9

8 tablespoons (1 stick) unsalted butter, room temperature
1/2 cup granulated sugar
1 large egg, room temperature
1 cup unsweetened cocoa powder
1/2 cup plus 2 tablespoons all-purpose flour
Confectioners' sugar, for dusting
1/4 cup heavy cream
12 ounces semisweet chocolate, finely chopped
2 to 3 drops peppermint oil (or 1/2 teaspoon peppermint extract)

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.

CINNAMON WAFER COOKIES



Cinnamon Wafer Cookies image

Provided by Aaron McCargo Jr.

Time 20m

Yield 1 (9- by 13-inch) cookie

Number Of Ingredients 8

1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 cup sugar
1/2 teaspoon cinnamon
Pinch nutmeg
3 egg whites, beaten
1/2 stick melted butter
1/2 teaspoon vanilla extract

Steps:

  • Preheat the oven to 350 degrees F. Lightly grease a 9- by 13-inch cookie sheet.
  • In a bowl, mix all the dry ingredients together. Add the wet ingredients to the dry ingredient mixture. Spread the mixture thinly and evenly on the prepared cookie sheet. Bake until golden brown, 8 to 10 minutes. Let cool. Break into shards. Use as garnish for Pumpkin Milk Shakes.

MINT SURPRISE COOKIES



Mint Surprise Cookies image

This cookie is a Christmas tradition started by my grandmother. She used to always mail them along with her "Minnesota Bars" (#162331). I have a note on the recipe card that it was originally a winner in Pillsbury's 1st Grand National by Miss Laura Rott of Naperville, Illinois. (One bite and you'll know why it won.) The original recipe called for one package of Rockwood Chocolate Mint Wafers. I've never been able to find them in the store so I use Andes Mint Baking Pieces. I'm sure you could also melt regular chocolate chips and add a little mint flavoring as well. I posted the "refrigerator cookie" method because I think it's easier. You can also chill dough for just two hours, then enclose chocolate in 1 tbsp. of dough. Bake according to directions. COOKING TIME INCLUDES FOUR HOURS OF CHILLING.

Provided by Julie

Categories     Dessert

Time 4h25m

Yield 24 Cookies, 12 serving(s)

Number Of Ingredients 11

3 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter (1/2 shortening okay)
1 cup sugar
1/2 cup brown sugar
2 eggs
1 tablespoon water
1 teaspoon vanilla
1 (10 ounce) package andes mint chocolate chips
walnut halves

Steps:

  • Sift flour, soda, and salt.
  • Cream butter and sugar well.
  • Add eggs, water, and vanilla.
  • Blend in dry ingredients gradually; mix thoroughly.
  • Shape dough into rolls 1 1/2 inches in diameter. Wrap in wax paper. Chill at least four hours.
  • Meanwhile, melt chocolate and cut into small, round wafers (the shape isn't so important -- just enough to fill the center of the cookie).
  • Cut dough in slices 1/8" thick. Place on cookie sheet. Top one slice of dough with chocolate wafer. Cover with second slice and seal edges.
  • Top with walnut half.
  • Bake at 375 for 10-12 minutes.

HIDDEN CHOCOLATE MINT COOKIES



Hidden Chocolate Mint Cookies image

These cookies contain a surprise of a chocolate mint inside. Fun to make and eat. A wonderful after-dinner cookie.

Provided by Trisha W

Categories     Dessert

Time 33m

Yield 24 serving(s)

Number Of Ingredients 12

1/4 cup shortening
1/4 cup butter or 1/4 cup margarine
1/2 cup granulated sugar
1/4 cup brown sugar (packed)
1 egg
1 tablespoon water
1/2 teaspoon vanilla
1 1/2 cups flour
2 tablespoons flour
1/2 teaspoon baking soda
1/4 teaspoon salt
2 dozen chocolate-covered mint candies (I use Andes creme de menthe thins)

Steps:

  • Mix the shortening, sugars and egg.
  • Stir in water and vanilla.
  • Stir together the dry ingredients then mix into the batter.
  • Chill the dough.
  • Enclose each wafer into about 1 tablespoon of dough.
  • Place each on a greased baking sheet and bake in a 400 degree oven for 8-10 minutes, or until no imprint remains when touched lightly.

Nutrition Facts : Calories 94.7, Fat 4.3, SaturatedFat 1.8, Cholesterol 13.9, Sodium 68.1, Carbohydrate 12.9, Fiber 0.2, Sugar 6.4, Protein 1.2

HAMBURGER COOKIES



Hamburger Cookies image

These cookies look just like little hamburgers.

Provided by Jennifer Wall

Categories     Desserts     Cookies

Yield 12

Number Of Ingredients 6

4 drops green food coloring
½ teaspoon water
¼ cup flaked coconut
48 vanilla wafers
24 chocolate covered thin mints
1 tablespoon sesame seeds

Steps:

  • Preheat oven to 350 degrees F (180 degrees C).
  • In a bowl, combine food coloring with a few drops of water. Add coconut and cover the container, shake until coconut is tinted. Set aside.
  • Place 1/2 of the vanilla wafers, flat side up, in an ungreased cookie sheet. Top each wafer with a peppermint patty. Place in the oven about 1 minute or just until chocolate begins to soften.
  • Remove cookies from oven and sprinkle each mint with 1/2 teaspoon coconut (for lettuce). Place another vanilla wafer on top and press gentle. With a clean paint brush, brush the top of each hamburger with just enough water to moisten so that the sesame seeds will stick when sprinkled on top of each cookie. NOTE: You can use canned chocolate frosting in place of peppermint patty, then eliminate the baking.

Nutrition Facts : Calories 191.1 calories, Carbohydrate 30.5 g, Fat 7.4 g, Fiber 1.1 g, Protein 1.5 g, SaturatedFat 3 g, Sodium 78.1 mg, Sugar 11.5 g

Tips:

  • Use high-quality ingredients. The better the ingredients, the better the cookies will taste. Look for fresh mint, unsalted butter, and pure vanilla extract.
  • Chill the dough before baking. This will help the cookies hold their shape and prevent them from spreading too much.
  • Bake the cookies until they are just set. Overbaking will make them dry and crumbly.
  • Let the cookies cool completely before storing them. This will help them keep their shape and texture.
  • Store the cookies in an airtight container at room temperature. They will keep for up to 2 weeks.

Conclusion:

Mint wafer cookies are a delicious and refreshing treat that is perfect for any occasion. They are easy to make and can be enjoyed by people of all ages. With their delicate mint flavor and crispy texture, these cookies are sure to be a hit at your next party or gathering.

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