Best 2 Chocolate Mint Meltaways Recipes
Indulge in a delightful journey of taste and texture with our exquisite Chocolate Mint Meltaways, a symphony of flavors that will tantalize your taste buds and leave you craving more. These delectable treats are the perfect blend of rich chocolate and refreshing mint, crafted to perfection using simple ingredients and a touch of culinary magic. With three tempting variations – classic Chocolate Mint Meltaways, Chocolate Mint Meltaways with Andes Mints, and Chocolate Mint Meltaways Dipped in Chocolate – this recipe offers a trio of irresistible options to satisfy any sweet tooth. Prepare to embark on a culinary adventure as we guide you through the steps of creating these minty masterpieces, promising an explosion of flavor in every bite.
Here are our top 2 tried and tested recipes!
CHOCOLATE MINT MELTAWAYS
Make and share this Chocolate Mint Meltaways recipe from Food.com.
Provided by Ducky
Categories Drop Cookies
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- COOKIES:
- Preheat oven to 350 degrees F.
- Melt over hot (not boiling) water, 1 cup of mint chocolate chips; stir until smooth.
- Set aside.
- In a large bowl, combine butter, confectioners' sugar, and egg yolk.
- Beat until creamy.
- Add melted chips and flour; beat until well blended.
- Drop by heaping teaspoonfuls onto ungreased cookie sheets.
- Bake at 350 degrees F. for 8 to 10 minutes.
- Allow to stand for 3 minutes before removing from cookie sheets.
- Cool completely on wire racks.
- GLAZE:
- Combine over hot (not boiling) water the remaining 1/2 cup of mint-chocolate chips and vegetable shortening.
- Stir until chips are melted and mixture is smooth.
- Drizzle each cookie with 1/2 t of the glaze; sprinkle with almonds.
- Chill until set.
- Stor in airtight container in the refrigerator.
CHOCOLATE MINT MELTAWAYS
from Bon Appetit Magazine, December 1990. Festive cookies spread with minted white chocolate and coated with dark chocolate. These have always been well received. The original recipe calls for piping the cookies out into ovals with the centers filled, but I found them very difficult to pipe, so I always hand-form them as described below. Also, I've always found that I can halve the ganache and have plenty for my taste. The chocolate coating amounts are just right.
Provided by jenpalombi
Categories Dessert
Time 2h
Yield 42 cookies
Number Of Ingredients 13
Steps:
- For cookies: Preheat oven to 350°F Butter 2 heavy large cookie sheets. Using electric mixer, cream butter and extracts in medium bowl until light. Beat in sugar. Beat in half of flour. Stir in remaining flour. Roll the dough into small balls and flatten them slighty. Bake until golden brown on edges, about 12 minutes. Transfer to paper towels and cool.
- For ganache: Bring cream and butter to simmer in heavy small saucepan over low heat. Add chocolate and stir until smooth. Mix in extract. Refrigerate just until firm enough to spread, stirring occasionally, about 30 minutes.
- Line 2 cookie sheets with foil. Using small metal icing spatula, spread 1 teaspoon ganache over flat side 1 cookie. Arrange ganache side up on prepared cookie sheet. Repeat with remaining cookies. Refrigerate until ganache is firm, about 30 minutes.
- For coating: Melt bittersweet chocolate and vegetable shortening in top of double boiler over simmering water, stirring occasionally until smooth. Remove from over water.
- Grasp cookie on sides and dip ganache side into bittersweet chocolate; shake cookie to remove excess chocolate. Place cookie on same sheet, chocolate side down. Repeat with remaining cookies. Chill until chocolate sets, 30 minutes. Remove cookies from foil.
- (Can be prepared 2 weeks ahead. Refrigerate in single layers in airtight containers. Let stand 10 minutes at room temperature before serving.).
Tips:
- Make sure your butter and cream cheese are at room temperature before you start baking. This will help them cream together smoothly and evenly.
- Don't overmix the batter. Overmixing can make the cookies tough.
- Chill the dough for at least 30 minutes before baking. This will help the cookies hold their shape.
- Bake the cookies until the edges are just starting to brown. Overbaking will make the cookies dry.
- Let the cookies cool completely before dipping them in the chocolate coating. This will help the chocolate set properly.
- Store the cookies in an airtight container at room temperature for up to 3 days.
Conclusion:
These chocolate mint meltaways are a delicious and easy-to-make treat that is perfect for any occasion. With their rich chocolate flavor and refreshing mint filling, these cookies are sure to be a hit with everyone who tries them.
Whether you're looking for a special dessert to serve at your next party or just a sweet snack to enjoy at home, these chocolate mint meltaways are the perfect choice. So what are you waiting for? Give this recipe a try today!
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