Minty Wreaths Recipe
Minty Wreaths Recipe photo by Taste of Home
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Minty Wreaths Recipe

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These keep in a tightly sealed container in the freezer for three weeks, so don't eat them all at once!—Samantha Hartzell, Washington, Illinois
TOTAL TIME: Prep: 35 min. + freezing Bake: 10 min./batch
MAKES:60 servings
TOTAL TIME: Prep: 35 min. + freezing Bake: 10 min./batch
MAKES: 60 servings


  • 3/4 cup butter, softened
  • 1 cup sugar
  • 1/3 cup 2% milk
  • 3/4 teaspoon peppermint extract
  • 1/2 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/3 cup baking cocoa
  • 1/4 cup cornstarch
  • 1/2 teaspoon salt
  • 1 pound dark chocolate or white candy coating, melted
  • Assorted sprinkles

Nutritional Facts

1 cookie (calculated without sprinkles): 92 calories, 5g fat (3g saturated fat), 6mg cholesterol, 37mg sodium, 12g carbohydrate (8g sugars, 0 fiber), 1g protein.


  1. In a large bowl, cream butter and sugar until light and fluffy. Beat in milk and extracts. Combine flour, cocoa, cornstarch and salt; gradually add to creamed mixture and mix well.
  2. Shape into two 1-1/2-in. diameter rolls; wrap each in plastic wrap. Freeze 2 hours or until firm.
  3. Preheat oven to 375°. Unwrap and cut into 1/4-in. slices. Place 1 in. apart on parchment paper-lined baking sheets.
  4. Bake 10-12 minutes or until set. Remove to wire racks to cool completely.
  5. Dip cookies in candy coating; allow excess to drip off. Place on waxed paper. Decorate as desired with sprinkles to resemble wreaths; let stand until set. Yield: 5 dozen.
Originally published as Thin Mint Wreaths in Taste of Home November 2011, p56

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dvierzen User ID: 7402990 258058
Reviewed Dec. 12, 2016

"I made these for a Christmas cookie exchange. They were fantastic! Mine did not turn out as pretty as the picture (of course!) but they tasted great. Will definitely make these again."

juicyfruit007 User ID: 1404522 114610
Reviewed Nov. 12, 2012

"These were good but I'm just not excited enough about them to make them again. BTW, instead of using candy coating, I used chocolate chips melted with a little shortening. And at room temperature the chocolate gets soft, so they need to be kept refrigerated."

sandielynn6 User ID: 4363076 112399
Reviewed Dec. 28, 2011

"These cookies are really good....after you dip them. Delicious!"

cherylyoung User ID: 5912806 130965
Reviewed Dec. 27, 2011

"The cookies are very good, but I didn't have the time to dip them. I melted Andes mints & spooned the chocolate for the topping. Was alot faster & still had the mint flavor."

daph24ne User ID: 1821608 193305
Reviewed Dec. 9, 2011

"I made a batch of these cookies for a Christmas cookie exchange. As the other poster noted, they are a little labor intensive (by the time you dip them in chocolate and decorate them), so I probably wouldn't make them all the time. If you cut them thin enough, once they're covered in dark chocolate, they really do taste like Girl Scout "thin mint" cookies. Also, as the other person mentioned, mine (once decorated) didn't look nearly as cute as the picture. I couldn't find dipping chocolate, so I made 2 batches of my own dipping chocolate using 1/2 bag of Ghiradelli chocolate chips each time, along with 1 T. of shortening. I first tried dipping the cookies in just the chocolate (without the shortening), and it was way too think and hardened too quickly to decorate. All in all, cute cookies, and I think people will like them at the exchange."

smstillinger User ID: 3094333 112398
Reviewed Nov. 25, 2011

"Our cookies didn't come out looking exactly like wreaths, but they sure tasted good. My daughters had a great time decorating them"

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