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mint chocolate chip ×

Dessert

4.3

1 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.
2 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.
3 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.
4 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.

By Denise Fitzsimmons

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Dessert

4.1

1 Preheat oven to 350 degrees F (175 degrees C).
2 In a medium bowl, mix together 1 cup sugar and vegetable oil. Stir in the egg and vanilla until smooth. Combine the flour, baking powder and salt; gradually stir into the sugar mixture. Mix in mint chocolate chips. Roll the dough into walnut sized balls. Roll each ball in the remaining 1/4 cup of sugar to coat. Place the cookies 2 inches apart onto the cookie sheet.
3 Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

By Clare

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Dessert

5.0

1 Preheat oven to 375 degrees F (190 degrees C).
2 Beat butter, white sugar, brown sugar, peppermint extract, vanilla extract, and salt together in a bowl using an electric mixer until smooth and creamy. Beat eggs into butter mixture until well incorporated.
3 Whisk flour, cocoa powder, and baking soda together in a bowl; gradually add to creamed butter mixture, beating until dough is well blended. Fold chocolate chips into dough. Drop dough by rounded teaspoons onto a baking sheet.
4 Bake in the preheated oven until cookies are set in the middle, 8 to 10 minutes. Cool cookies on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.

By tehooper

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Dessert

4.8

1 Preheat oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
2 Beat white sugar, butter, and cocoa powder together with an electric mixer in a large bowl until creamy and smooth. Add eggs, one at a time, beating well after each addition. Mix chocolate liqueur and peppermint extract into the sugar-egg mixture.
3 Combine flour, baking powder, and salt in a separate bowl. Slowly mix flour mixture into sugar-egg mixture until fully incorporated; fold mint chocolate chips into the dough.
4 Divide dough into 4 equal parts and shape into logs. Arrange the logs on the prepared baking sheets.
5 Dip a spatula in water and use it to smooth surface of the logs.
6 Bake biscotti logs in the preheated oven until firm to the touch, 30 to 35 minutes. Cool biscotti logs completely on wire racks.
7 Reduce oven temperature to 300 degrees F (150 degrees C).
8 Cut biscotti logs into 3/4-inch slices and arrange on baking sheets.
9 Bake in the oven until biscotti are dry, about 10 minutes per side. Cool completely on wire racks.
10 Place candy melts in a wide microwave-safe bowl; heat in microwave until melted, about 2 1/2 minutes, stirring every 30 seconds.
11 Dip cooled biscotti in the melted white candy; sprinkle with crushed candy canes.

By SHORECOOK

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