Chocolate Mint Creams Recipe

Chocolate Mint Creams Recipe
Chocolate Mint Creams Recipe photo by Taste of Home
Publisher Photo

Chocolate Mint Creams Recipe

Be the first to add a review
Publisher Photo
This recipe came from an old family friend and is always high on everyone's cookie request list. I make at least six batches for Noel nibbling and give some away as gifts.
MAKES:
72 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 10 min./batch + cooling
MAKES:
72 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 10 min./batch + cooling

Ingredients

  • 1 cup butter, softened
  • 1-1/2 cups confectioners' sugar
  • 2 ounces unsweetened chocolate, melted and cooled
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • FROSTING:
  • 1/4 cup butter, softened
  • 2 cups confectioners' sugar
  • 2 tablespoons milk
  • 1/2 teaspoon peppermint extract
  • Green food coloring, optional

Directions

In a large bowl, cream butter and confectioners' sugar. Add the chocolate, egg and vanilla; mix well. Combine the dry ingredients; gradually add to creamed mixture, beating well. Shape dough into a 2-in. diameter roll; wrap in plastic wrap. Refrigerate for 1 hour or until firm.
Unwrap dough and cut into 1/8-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 400° for 7-8 minutes or until edges are firm. Remove to wire racks to cool.
In a small bowl, combine frosting ingredients. Frost cookies. Store in airtight containers. Yield: about 6 dozen.
Originally published as Chocolate Mint Creams in Country Woman Christmas Annual 2003, p43

Nutritional Facts

1 cookie: 73 calories, 4g fat (2g saturated fat), 11mg cholesterol, 53mg sodium, 9g carbohydrate (6g sugars, 0 fiber), 1g protein.

  • 1 cup butter, softened
  • 1-1/2 cups confectioners' sugar
  • 2 ounces unsweetened chocolate, melted and cooled
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • FROSTING:
  • 1/4 cup butter, softened
  • 2 cups confectioners' sugar
  • 2 tablespoons milk
  • 1/2 teaspoon peppermint extract
  • Green food coloring, optional
  1. In a large bowl, cream butter and confectioners' sugar. Add the chocolate, egg and vanilla; mix well. Combine the dry ingredients; gradually add to creamed mixture, beating well. Shape dough into a 2-in. diameter roll; wrap in plastic wrap. Refrigerate for 1 hour or until firm.
  2. Unwrap dough and cut into 1/8-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 400° for 7-8 minutes or until edges are firm. Remove to wire racks to cool.
  3. In a small bowl, combine frosting ingredients. Frost cookies. Store in airtight containers. Yield: about 6 dozen.
Originally published as Chocolate Mint Creams in Country Woman Christmas Annual 2003, p43

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forChocolate Mint Creams

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review