120947 chocolate mint cookies taste like thin mints Recipes

prepared 9-inch (6 oz.) chocolate crumb crust, toll house dark chocolate & mint morsels, less fat cream cheese (neufchatel), at room temperature, brown sugar, granulated sugar, heavy whipping cream, divided, vanilla extract

chocolate cake mix (regular size), pencil, paper , scissors and waxed paper, light green candy coating disks, chocolate wafers, corn syrup, warmed, gold pearl dust, mint andes candies, chopped, heavy whipping cream

chocolate chips, light cream, vanilla, graham cracker crumbs, icing sugar, nuts, chopped, margarine, icing sugar, milk, mint extract

mint chocolate chips, divided, butter, softened, granulated sugar, egg, vanilla extract, all-purpose flour, baking powder, salt, baking soda, shortening, colored sprinkles (optional)

mint chocolate chips (1 10-oz package of nestle toll house mint-chocolate morsels, divided.), egg, butter, softened, vanilla extract, sugar, salt, plain flour

lamb chops (2 1/2 lbs.), extra-virgin olive oil, divided, kosher salt, divided, roughly chopped chocolate mint, chopped flat-leaf parsley leaves, lime juice, red jalapeno chile, minced, green onion, chopped

mint chocolate chips, divided, butter, softened, sugar, egg, vanilla extract, king arthur unbleached all-purpose flour, baking powder, salt, baking soda, shortening, colored sprinkles , optional

chocolate wafers, bittersweet chocolate, white sugar, butter, bittersweet chocolate, cream cheese, white sugar, eggs, heavy whipping cream, unsweetened cocoa powder, vanilla extract, sour cream, white sugar, heavy whipping cream, butter, bittersweet chocolate, peppermint extract

pecan chocolate dipped cookies, flour, sweet softened butter, sugar, egg yolk, vanilla, chopped or ground (i use) nuts, cream butter well, add sugar cream again, add egg and vanilla mix until light and fluffy., gradually stir in flour and nuts., shape into 2 rolls in plastic wrap or wax paper., refrigerate at least 2 hours or overnight (this can be made few days ahead of time), before baking take from refrigerator and let sit out least 20 minutes before cutting. preheat oven to 350 degrees. these should be 1/4 inch or less. do not cut the cookies paper thin. bake on cookie sheet un-greased or on parchment paper (what i use), bake for 8-10 minutes. cool cookies. when cookies are cool then dip them into the following chocolate mixture. you can dip whole half into chocolate. but i usually dip only half top part of cookie.

mints*, divided, butter, melted, cream cheese, softened, sugar, peppermint extract, semi-sweet chocolate, melted and cooled, eggs

chocolate , semisweet, all-purpose flour, butter softened, light corn syrup, baking soda, salt, egg, granulated sugar, peppermint patties

mint-flavored herb tea, chocolate syrup, heavy cream , whipped, sweetened cocoa powder

heavy cream, nutella, cocoa powder (or more or less...just until its a nice brown color and tastes chocolatey), chocolate chip cookies (do not use soft ones. must use hard, crunchy ones. i used chips ahoy, or the store brand equivalent), milk

butter, brown sugar, sugar, egg, vanilla extract, flour, oats, baking soda, cinnamon, pumpkin, chocolate chips

chocolate-covered peppermint patties, milk, vanilla ice cream