Mint Chocolate Chip Cookies?

Question

I'm looking for a recipe for Mint Chocolate Chip cookies. I have a bunch of Andes Mints and would like to use them, but I want the best recipe to use them in. I also have Creme de'Menthe liquor to use if needed. Can you please help me??

Thanks in advance!!

Answer 1

here are recipes that use Andes Mints or Creme de'Menthe :)

Chocolate Creme De Menthe Cake

1 (2 layer) white cake mix
7 Tblsp. Green creme de menthe liqueur
1 (8 oz.) Carton Cool Whip whipped topping
1 can Hot Fudge topping

Make cake according to package directions, except substitute 4 Tblsp.
Green creme de menthe for 4 Tblsp. of the
water. Bake according to package directions and cool.

Stir fudge topping before using. Frost cooled cake with fudge
topping. Let sit for 10 minutes. Stir remaining 3 Tblsp.
Creme de menthe into Cool Whip and mix well. Use this mixture to
frost cake a second time. Refrigerate cake. Yield:
10-12 servings.

You may garnish the cake with chocolate leaves or chocolate curls if
desired.



ANDES CANDIES TRUFFLES

1 1/2 C. sugar
3/4 C. butter (NO SUBSTITUTES)
1 (5 oz.) can evaporated milk
2 (4.67 oz.) pkg. mint Andes candies (56 pieces total)
1 ((7 oz.) jar Marshmallow Crème
1 tsp. vanilla extract
22 oz. white baking chocolate, divided
1/2 C. semisweet chocolate chips
Green or red food coloring (optional)

In a heavy saucepan, combine sugar, butter and milk.

Bring to a boil over medium heat, stirring constantly.

Reduce heat; cook and stir until a candy thermometer reads 236ºF (soft ball stage).

Remove from the heat.

Stir in candies until melted and mixture is well blended.

Stir in Marshmallow Crème and vanilla extract until smooth.

Spread into a buttered 15 x 10-inch pan; cover and refrigerate for 1 hour.

Cut into 96 pieces; roll each into a ball (mixture will be soft).

Place on a wax paper-lined baking sheet.

In a heavy saucepan or microwave-safe bowl, melt 18 ounces of white chocolate and chocolate chips.

Dip balls in melted chocolate; place on wax paper to harden.

Melt remaining white chocolate; add food
coloring, if desired.

Drizzle over truffles.

Store in an airtight containers. Yields 8 dozen.


PHILADELPHIA® 3-STEP® Creme De Menthe Cheesecake

Prep time : 10 min
Ready in :3 hr 50 min

Ingredients:
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1/2 cup sugar

1/2 tsp. vanilla

2 eggs

4 tsp. green creme de menthe

1 OREO Pie Crust (6 oz.)


Preparation:
Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until blended. Stir in creme de menthe.

Pour into crust.

Bake at 350°F for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight.


Fluffy Grasshopper Pie

Prep time : 20 min
Ready in :2 hr 20 min

Ingredients:
2/3 cup boiling water

1 pkg. (4-serving size) JELL-O Brand Lime Flavor Gelatin

1/2 cup cold water

ice cubes

2 Tbsp. green creme de menthe*

2 Tbsp. white creme de menthe liqueur*

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

1 9-inch baked pastry shell, cooled


Preparation:
Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Combine cold water and ice cubes to make 1-1/4 cups. Add to gelatin, stirring until slightly thickened. Remove any unmelted ice.

Gently stir liqueur into whipped topping in container; stir into gelatin. Beat until smooth. Refrigerate until mixture will mound. Spoon into pie shell.

Refrigerate 2 hours. Garnish with chocolate curls or mint sprigs.


Irish Mint Brownies
From Taste of Home

Preparation time: 45 minutes
Cooking time: 30 minutes
Yield: 30 pieces

"I wanted something special to take to a church potluck, so I invented these
layered treats. They are great for St. Patrick's Day as well. The brownies are
topped with a mint-flavored mousse and bittersweet chocolate icing."
-- Lori R., Sioux City, Iowa

You Will Need
1 cup butter, cubed
4 squares (1 ounce each) bittersweet chocolate, chopped
4 eggs
2 cups sugar
2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
1 cup (6 ounces) double dark chocolate chips or semisweet chocolate chips
1/2 cup chopped walnuts

Filling
4 squares (1 ounce each) white baking chocolate, chopped
1/4 cup refrigerated Irish creme nondairy creamer
1 cup heavy whipping cream
15 mint Andes candies, chopped

Icing
12 squares (1 ounce each) bittersweet chocolate, chopped
1 cup heavy whipping cream
2 tablespoons butter
Additional mint Andes candies, halved, optional


What to Do
1. In a saucepan over low heat, melt butter and bittersweet chocolate; cool
slightly. In a bowl, beat eggs, sugar and vanilla. Stir in chocolate mixture.
Gradually add flour until blended. Stir in chips and walnuts. Spread into a
greased 13 x 9 x 2-inch baking pan. Bake at 350°F for 30-35 minutes or until a
toothpick inserted near the center comes out clean (do not overbake). Cool on a
wire rack.

2. In a small saucepan, combine white chocolate and creamer. Cook and stir over
low heat until smooth; remove from the heat. Refrigerate for 30-40 minutes or
until chilled. In a mixing bowl, beat cream until soft peaks form; fold into
white chocolate mixture. Beat on medium speed until stiff peaks form, about 4
minutes. Fold in chopped candies. Spread over brownies. Cover and refrigerate.

3. In a small saucepan, combine bittersweet chocolate and cream. Cook and stir
over low heat until chocolate is melted and smooth; remove from the heat. Stir
in butter until melted. Cool to room temperature. Carefully spread over filling.
Cover and refrigerate for 1 hour or until icing is set. Cut into bars. Garnish
with additional candies if desired. Store in the refrigerator.


Mint Candy Filled Cookies

1 roll (18 oz) refrigerated sugar cookies
3/4 c. chopped unwrapped thin cream de menthe candies (Like Andes)

Frosting

2 1/4 cups powdered sugar
1/4 c. butter or margarine, softened
1 to 2 drops green food coloring
2 to 3 tablespoons milk

Garnish

24 thin rectangular mints; unwrapped

Heat oven to 350. In medium bowl, break cup cookie dough. Stir or
knead in 3/4 c. chopped candies. Shape teaspoonful of dough into
balls. Place 1" apart on ungreased cookie sheet.

Bake 9 to 11 minutes or until set and edges are light golden brown.
Cool 1 minute; remove from cookie sheets. Cool completely, about 15
minutes.

In a small bowl, mix all frosting ingredients until smooth, adding
enough milk 1 teaspoon at a time until desired spreading
consistency. Spread 1 teaspoon frosting on each cooled cooled
cookie. Cut each candy in half crosswise; cut each half diagonally
into 2 triangles. Garnish each cookie with 2 candy triangles to form
a tree.

Makes 4 dozen cookies


Grasshopper Bars

1 box chewy fudge brownie mix
1/2 cup (1 stick) butter
2 1/2 cups powdered sugar
4 plus tablespoons crème de menthe, to taste
6 ounces semi-sweet chocolate chips
1/4 cup (1/2 stick) butter
Andes mints

Prepare fudge mix as directed on package. Let cool completely before
frosting.

Combine cream cheese, butter, powdered sugar and crème de menthe.
Spread over brownies.

Melt chocolate chips and butter. Pour over frosting and tilt pan to
cover completely. Refrigerate until cool. Garnish with Andes mints.
Cut into squares.

Chocolate Mint Pound Cake

1 pkg. (18.25 oz.) plain butter-recipe fudge cake mix
8 oz. cream cheese
½ cup water
½ cup vegetable oil
¼ cup sugar
4 large eggs
1 tsp. vanilla extract
1 ¼ cups (~28) Andes chocolate mint candies, broken in half
1 Tbs. confectioners' sugar, for garnish

Place a rack in the center of the oven and preheat the oven to 325
degrees. Lightly mist a 10" tube pan or bundt pan with vegetable oil
spray.

Place the cake mix, cream cheese, water, oil, sugar, eggs, and
vanilla in a large mixing bowl. Blend with an electric mixer on low
speed for 1 minutes. Stop the machine and scrape down the sides of
the bowl with a rubber spatula. Increase the mixer speed to medium
and beat 2 minutes more, scraping the sides down again if needed. The
batter should look well combined. Fold in the candy pieces until they
are well incorporated. Pour the batter into the prepared pan,
smoothing it out with a rubber spatula. Place the pan in the oven.

Bake the cake until it springs back when lightly pressed with your
finger and is just starting to pull away from the sides of the pan,
58 to 62 minutes. Remove the pan from the oven and place it on a wire
rack to cool for 20 minutes. Run a long, sharp knife around the edge
of the cake and invert it onto a rack, then invert it onto another
rack so the cake is large side up. Allow to cool for 20 minutes more.

Slide the cake onto a serving platter and dust it with confectioners'
sugar. Slice and serve.


Grasshopper Brownies

1 box chewy fudge brownie mix
1 container prepared cream cheese frosting
Green food coloring
1 cup (6 ounce package) semi-sweet chocolate chips
1/4 cup (1/2 stick) butter
Andes mints

Prepare fudge brownie mix as directed on package. Let cool completely.

Cut brownies. Mix about 5 drops of green food coloring into frosting;
frost individual brownies. Melt chocolate chips and butter together.
Drizzle over frosted brownies; put an Andes candy on top of each
brownie. Refrigerate until cool.

Answer 2

1

Answer 3

OK...I love to cook...

Easy recipe take a boxed white cake mix...mix as instructions say on box, adding 1 EXTRA EGG to the mix...crumble in the Mint Chocolate Chip Cookies (about 1 box)..mix
Bake as directed...(you need to do this in a sheet cake pan) just as cake is about finished cooking (use toothpick, make sure it comes out clean) take the back end of a wooden spoon and poke even holes ONLY 1/3 WAY DOWN....Break your Andes Mints into pieces and scatter them all over the top...put 1/4 in ea hole. The holes should be about 4 across and 5 down on an average sheet cake pan (9x6) in other words on hole for each serving. Let cool after Andes Mints have melted...NOT TOO MELTED...cool and serve...If you must use the Creme de'Menthe...run a small LIGHT zig zag..(a Z) across each piece as you serve...OR zig zag Vanilla or Choc Mint Chip Ice Cream served on side with cake...Enjoy...I had a similar recipe without the Andes Mints...But now I am going to do this also because I can tell this will be great. Alda

Answer 4

I'd make a traditional chocolate chip cookie recipe and add the chopped andes mints instead of the chocolate chips. Be careful not to overwhelm the flavor by adding too much mint flavoring. Were you also aware that Nestles now makes mint chocolate chips? They're also good in a pinch. Another thought is to make a fudge cookie recipe and place a whole Andes mint in the center before baking. Yum!

Answer 5

The recipe for Mint Chocolate Chip Cookies is located on this website:

http://www.northbound-train.com/recipes/chocomint.html

Answer 6

Quite honestly I would make it easy on yourself and make your favorite chocolate chip cookie BUT substitute peppermint extract out for the vanilla and use your regular chocolate chips.

Using candy in recipes that don't call for candy can cause problems. Chocolate chips are designed to hold their shape when they are baked. Andes Mints are not, nor are Peppermint Patties or Peanut Butter Cups [though I've had some success putting them in brownies].

As far as the mints go: give them to your friends. Everyone loves a friend with candy!

Answer 7

Creme de Menthe Chocolate Chip Cookies
INGREDIENTS
1 cup butter, softened
1 cup brown sugar
3/4 cup white sugar
2 eggs
2 tablespoons creme de menthe liqueur
3 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
3 cups mint chocolate chips
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the eggs, then stir in the creme de menthe liqueur. Combine the flour, baking soda and salt; stir into the mint mixture. Mix in the chocolate chips by hand using a wooden spoon. Drop dough by heaping teaspoonfuls onto an ungreased cookie sheet. Cookies should be at least 2 inches apart.
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.
For extra mint replace half the choco chips with broken up andes. Hope you enjoy!

Answer 8

Take a normal chocolate cookie recipe, add a little mint extract, and then once you lay them out to cool put an Andes Mint on top of each.

MMMM.

Answer 9

1 package store bought chocolate chip cookie mix (dry ingredients), available on baking aisle of market (recommended: Duncan Heinz or Betty Crocker)- check label to see what the mix-in ingredients are, i.e. butter and egg
Green vegetable food coloring
1 teaspoon mint extract
2 pints peppermint stick flavor or mint chocolate chip ice cream

Preheat oven according to the cookie mix package directions. Prepare the cookie mix according to directions with the addition of a few drops of green food coloring and the mint extract. Adjust deepness of the color to your liking, 3 drops is enough to make it a medium color green. Scoop heaping tablespoons of the cookie batter between 2 cookie sheets, you should get about 2 dozen scoops. Bake cookies until just lightly golden at the edges, remove and cool slightly. Serve with peppermint stick or mint chocolate chip ice cream.

For a fun, tasty and minty ice cream sammy, place small scoops of ice cream between 2 cookies. Push the ice cream to the edge and coat in mini dark chocolate chips or chocolate shavings. Place in freezer individually wrapped.

Answer 10

Try using a traditional chocolate chip cookie recipe or chocolate cookie recipe and substitute the Andes mints for the chocolate chips. I would run a knife through the Andes and kind of rough chop them first.

Answer 11

Hi !!!
*PLEASE "CLICK" ON THE WEBSITE BELOW FOR ALL KINDS OF RECIPES USING ANDES MINTS...

http://rds.yahoo.com/_ylt=A0oGkjl6A_dFEYAB0Q9XNyoA;_ylu=X3oDMTE4aG90aWRsBGNvbG8DdwRsA1dTMQRwb3MDMjAEc2VjA3NyBHZ0aWQDRjc1NF8xMDA-/SIG=11se6goa8/EXP=1173902586/**http%3a//www.tootsie.com/recipe/index.html

Chocolate Mint Candies Cookies

Original recipe yield:
3 to 4 dozen

PREP TIME 20 Min
COOK TIME 10 Min
READY IN 1 Hr 20 Min

INGREDIENTS
3/4 cup butter
1 1/2 cups brown sugar
2 tablespoons water
2 cups semisweet chocolate chips
2 eggs
2 1/2 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
3 (4.5 ounce) packages chocolate covered thin mints

DIRECTIONS
In a saucepan over medium heat, cook the sugar, butter and water, stirring occasionally until melted. Remove from heat, stir in the chocolate chips until melted and set aside to cool for 10 minutes.
Pour the chocolate mixture into a large bowl, and beat in the eggs, one at a time. Combine the flour, baking soda and salt, stir into the chocolate mixture. Cover and refrigerate dough for at least 1 hour.
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Roll cookie dough into walnut sized balls and place 2 inches apart onto the prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, be careful not to overbake. When cookies come out of the oven, Press one mint wafer into the top of each cookie and let sit for 1 minute. When the mint is softened, swirl with the back of a spoon or toothpick to make a pattern with the green filling of the mint wafer. For smaller cookies, break mints in half.

---------AND ...

Andes® Mint Pillow Cookies

Ingredients:

1 cup unsalted butter - softened
1 cup sugar
1 large egg
1 tsp vanilla
3 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
49 Andes Créme de Menthe Thins (Can also be made with Andes Cherry Jubilee or Andes Toffee Crunch Thins)

Directions:

Preheat oven to 400° F. In a large mixing bowl, combine sugar, butter, egg and vanilla. Beat with electric mixer at medium speed until light and fluffy. Add flour, baking powder and salt. Beat at low speed until soft dough forms.

Divide dough in half. On well-floured surface, roll half of the dough into a 14 x 9-inch rectangle. Arrange mints evenly on dough, forming 7 rows of 7. Between 2 sheets of wax paper, roll remaining dough into a second 14 x 9-inch rectangle.

Remove top sheet of wax paper and discard. Carefully turn second rectangle over mint-topped dough, matching edges. Remove remaining wax paper. Using a pizza cutter or scalloped-edge pastry wheel, cut dough evenly between mints. Gently press edges of pillows to seal.

Place pillows 2 inches apart on ungreased cookie sheets. Bake at 400° degrees for 7 to 10 minutes, or until edges are light brown. Cool completely before storing.

Yield approx.: 4 dozen cookies.

--------AND...

Chocolate Mint Cookies

INGREDIENTS:
1 cup sugar
1/2 cup light brown sugar, firmly packed
3/4 cup butter, 1 1/2 sticks, room temperature
2 eggs
1 teaspoon vanilla
2 tablespoons water
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
6 ounces Andes Chocolate Mint Candies
pecan halves

PREPARATION:
In a large bowl, cream sugars and butter. Add eggs, vanilla, and water; beat well.
Combine flour, baking soda, and salt; add flour mixture gradually to egg mixture; stirring to mix well. Chill dough for at least 4 hours or overnight.

Wrap each mint completely in cookie dough.
Place chocolate mint cookies 2 inches apart on lightly greased baking sheets and press a pecan half onto the top of each cookie. Bake at 375° for 7 to 9 minutes, or until cookies are golden brown.