NO-BAKE THIN MINT COOKIE TRUFFLES RECIPE
Yield 24
Number Of Ingredients 3
Steps:
- Blend cookies in a blender or food processor until fine crumbs form. Set aside 1/4 cup crumbs to sprinkle on top of truffles, if desired.
- Place cookie crumbs and softened cream cheese in a large mixing bowl and mix until well combined.
- Roll mixture into 1-inch sized balls and place on a baking sheet lined with parchment or wax paper.
- Place baking sheet in the fridge for 30 minutes.
- Melt mint chips (or white chocolate chips) in a microwave-safe bowl in the microwave in 30-second increments, stirring each time, until melted (about 2 minutes).
- Add food coloring to melted white chocolate chips if using white chocolate.
- Dip each ball into melted chocolate until completely covered using two forks. Lift ball out of the chocolate and scrape off excess chocolate before placing on baking sheet.
- Sprinkle on cookie crumbs for garnish, if desired.
- Place truffles in the fridge for a few minutes to set up.
Nutrition Facts : Servingsize 1 serving
NO BAKE THIN MINT COOKIES
These no bake cookies are so easy to make and taste just like girl scout thin mint cookies! In fact, I think they taste even better!
Provided by Six Sisters Stuff
Yield 34
Number Of Ingredients 11
Steps:
- Cover 2 cookie sheets with waxed paper and set aside.
- In a microwave safe bowl melt the milk chocolate chips and the semi sweet chocolate chips for about 1 minute. Stir and then return to microwave and heat at 30 second intervals until completely melted and smooth.
- Add the Andes mints and stir into the hot melted chocolate chips and stir in by hand until they are melted in and smooth.
- Then stir in the peppermint extract.
- Dip the[cookies|http://www.amazon.com/Nabisco-Famous-Wafers-Chocolate-Ounces/dp/B012DGXWG2/ref=sr_1_1?ie=UTF8&qid=1455763127&sr=8-1&keywords=nabisco+chocolate+wafers" target="_blank] into the chocolate mixture and shake off the excess chocolate. ( I used a plastic fork with the middle tines removed. Perfect for letting the excess chocolate drip off.)
- Place on the waxed paper and let set up. You can refrigerate for quicker set up.
- Mint Frosting (optional)
- Combine the very soft butter and powdered sugar until well blended. Then add in the milk, food coloring and peppermint extract. Mix until smooth. If it's too runny add more powdered sugar. If too thick add a little bit of milk.
- Put into a plastic bag and trim off the corner. Pipe over each cookie.
HOMEMADE THIN MINT COOKIES
Mix up a batch of chocolate sugar cookies and dunk them in peppermint-laced chocolate to enjoy a homemade version of the iconic cookie -- even when no box is in sight.
Provided by Kitchen is My Playg
Categories Dessert
Time 3h
Yield 36 cookies
Number Of Ingredients 12
Steps:
- In a mixing bowl, beat butter for about 30 seconds with an electric mixer at medium speed. Add sugar and beat on medium speed until fluffy, about 1 minute. Add egg, vanilla extract, and peppermint extract and beat until well combined, scraping down the sides of the bowl as needed.
- In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt. With the mixer on low speed, gradually add flour mixture to the butter mixture, beating until just combined.
- Divide dough into two equal parts and use your hands to form each part into a disc. Wrap in plastic wrap and refrigerate for 1 hour. It may be tempting to skip the chilling time, but chilling the dough is essential to keeping the cookies from spreading while baking.
- Working with one disc at a time, remove from the refrigerator and roll to 1/4-inch thickness. When rolling the dough, sprinkle cocoa powder on your work surface and rolling pin instead of flour to avoid creating white spots on your cookies.
- Use a 2-inch round cookie cutter to cut the dough into circles. Transfer cut circles to a baking sheet with a small spatula. Re-roll the remaining dough scraps and continue to cut circles until all the dough is used.
- Bake cookies at 350 degrees for 8 minutes. The cookies will still appear soft. Allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Place chopped chocolate in the top of a double boiler over simmering water. Add canola oil. Heat, stirring frequently, until chocolate is completely melted and smooth. Remove from heat and stir in peppermint extract.
- One at a time, dip each cooled cookie in chocolate. Place each cookie in the melted chocolate, push down with a fork to submerge completely, and use the fork to lift the cookie out. Gently tap the fork on the side of the bowl to allow excess chocolate to drip off. Place dipped cookies on a baking sheet lined with parchment or waxed paper.
- Allow cookies to stand until chocolate is completely set.
THIN MINT COOKIES
Get creative this holiday season with Thin Mint Cookies! These tasty no-bake Thin Mint Cookies only require four ingredients and 15 minutes of prep time.
Provided by My Food and Family
Categories Confections
Time 45m
Yield 12 servings
Number Of Ingredients 4
Steps:
- Mix chocolate and extract.
- Dip crackers in chocolate mixture, turning to evenly coat both sides of each cracker. Carefully scrape off excess chocolate. Place crackers in single layer on waxed paper-covered baking sheets; sprinkle with crushed candy.
- Refrigerate 30 min. or until chocolate is firm.
Nutrition Facts : Calories 150, Fat 9 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 65 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g
THIN MINT COOKIES
If you love chocolate and mint you are sure to love this homemade version of the Girl Scout Cookies.
Provided by Lauren
Categories Desserts Cookies Refrigerator Cookie Recipes
Yield 18
Number Of Ingredients 9
Steps:
- In a large bowl, beat 1/2 cup butter or margarine until creamy. Add the sugar, and beat until mixed well. Beat in egg and mint extract.
- Sift flour, cocoa, and salt together into a small bowl. Add flour mixture by halves into creamed mixture, beating well after each addition.
- Divide dough in half. On lightly floured surface roll dough into two 1 1/2 inch diameter cylinders. Wrap each cylinder in waxed paper, and refrigerate 5 hours.
- Preheat oven to 350 degrees F (175 degrees C). Thirty minutes prior to baking, place both cylinders in freezer.
- Remove one cylinder at a time, and slice 1/4 inch thick pieces with very sharp knife. Place on cookie sheets about 1 1/2 inches apart. Bake 10 to 12 minutes.
- Melt 1/4 cup butter or margarine and the semisweet chocolate in a double boiler or in the microwave. Drizzle over warm cookies. Place on wire racks, and let cool and harden completely.
Nutrition Facts : Calories 175.3 calories, Carbohydrate 21.7 g, Cholesterol 30.7 mg, Fat 9.8 g, Fiber 1.3 g, Protein 2.1 g, SaturatedFat 6 g, Sodium 91.3 mg, Sugar 13.5 g
MINT NO BAKE COOKIES
This is a really great recipe. I think that putting them in the refrigerator enhances the mint flavor and tastes a lot better. The 30 minutes is for preparation and cooking time.
Provided by dschmidt
Categories Drop Cookies
Time 30m
Yield 12-15 serving(s)
Number Of Ingredients 8
Steps:
- Put sugar, mint extract, cocoa, salt, milk, and oleo on medium heat in saucepan until mixture bubbles.
- Keep stirring--do not walk away!
- Add oatmeal, peanut butter, and stir.
- Remove from heat.
- Drop by spoonfuls on wax paper.
- When they cool store into air tight container.
- Place it into the refrigerator.
Nutrition Facts : Calories 319.5, Fat 11.3, SaturatedFat 2.6, Cholesterol 1.4, Sodium 113.2, Carbohydrate 51.5, Fiber 3.8, Sugar 34.7, Protein 7
COPYCAT THIN MINT COOKIES
These mock Thin Mint(R) Girl Scout cookies made with only four ingredients are super delicious.
Provided by Yoly
Categories Chocolate Cookies
Time 35m
Yield 36
Number Of Ingredients 5
Steps:
- Line baking sheets with parchment paper.
- Combine dark chocolate chips, semisweet chocolate chips, and coconut oil in a large microwave-safe bowl. Heat in a microwave oven for 1 minute and stir. Continue heating 30 seconds at a time, stirring after each heating, until chips are melted and smooth. Add peppermint extract and stir.
- Drop 1 cracker into melted chocolate. Use a spoon to push cracker into chocolate mixture until evenly coated. Transfer coated cracker to a prepared baking sheet. Repeat with remaining crackers and chocolate mixture, reheating mixture in 20-second intervals if it becomes too thick.
- Refrigerate cookies until chocolate hardens, about 10 minutes. Store cookies covered in the refrigerator.
Nutrition Facts : Calories 95.4 calories, Carbohydrate 11.8 g, Fat 5.7 g, Fiber 0.7 g, Protein 1.2 g, SaturatedFat 3 g, Sodium 27.2 mg, Sugar 4.1 g
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