Best 4 Chocolate Mint Softies Recipes

CLASSIC MINT CHOCOLATE BROWNIES

Steps:

• Melt the butter and chopped chocolate in a medium saucepan on medium heat, stirring constantly, about 5 minutes. Or melt in a medium microwave safe bowl in 20 second increments, stirring after each, in the microwave. Remove from the heat, pour into a large mixing bowl, and allow to slightly cool for 10 minutes.
• Adjust the oven rack to the lower third position and preheat oven to 350°F (177°C). Line the bottom and sides of a 9×13 baking pan* with aluminum foil or parchment paper, leaving an overhang on all sides. Set aside.
• Whisk the granulated and brown sugars into the cooled chocolate/butter mixture. Add the eggs, one at a time, whisking until smooth after each addition. Whisk in the vanilla. Gently fold in the salt, flour, and cocoa powder. Pour batter into the prepared baking pan and bake for 35-36 minutes or until the brownies begin to pull away from the edges of the pan. A toothpick inserted in the center should come out with only a few moist crumbs when the brownies are done. All ovens are different, so keep an eye on them after 30 minutes and use the toothpick test to see when yours are finished. Allow the brownies to cool completely in the pan set on a wire rack. Once completely cooled, lift the foil out of the pan using the overhang on the sides. Place the whole thing on a baking sheet as you make the frosting. Do not cut into squares yet.
• In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until smooth and creamy, about 2 minutes. Add the confectioners' sugar and milk. Beat for 2 minutes on low speed, then increase to high speed and beat for 1 additional minute. Add the peppermint extract and food coloring (if using) and beat on high for 1 full minute. Taste and add a drop or two more peppermint extract if desired. Frost cooled brownies, that you placed on the baking sheet, and place the baking sheet in the refrigerator. This allows the frosting to "set" on top of the brownies which makes spreading the chocolate layer easy. Keep in the refrigerator for at least 1 hour and up to 4 hours.
• Melt the butter and chocolate chips in a medium saucepan on medium heat, stirring constantly, about 5 minutes. Or melt in a medium microwave safe bowl in 20 second increments, stirring after each, in the microwave. Once melted and smooth, pour over mint layer. Gently spread with a knife or offset spatula. Place the brownies, that are still on the baking sheet, in the refrigerator and chill for 1 hour (and up to 4 hours or even overnight) to set the chocolate.
• Once chilled, remove from the refrigerator and cut into squares. For neat cutting, make very quick cuts, using a very sharp large knife, and wiping the knife off with a paper towel between each cut. Brownies are OK at room temperature for a few hours. Cover tightly and keep leftovers in the refrigerator for up to 5 days.

CHOCOLATE MINT COOKIES I

Steps:

• In a large pan over low heat, cook butter, sugar and water until butter is melted. Add chocolate chips and stir until partially melted. Remove from heat and continue to stir until chocolate is completely melted. Pour into a large bowl and let stand 10 minutes to cool off slightly.
• At high speed, beat in eggs, one at a time into chocolate mixture. Reduce speed to low and add dry ingredients, beating until blended. Chill dough about 1 hour.
• Preheat oven to 350 degrees F (175 degrees C).
• Roll dough into balls and place on ungreased cookie sheet about 2 inches apart. Bake 8-10 minutes. While cookies are baking unwrap mints and divide each in half. When cookies are brought out of the oven, put 1/2 mint on top of each cookie. Let the mint sit for up to 5 minutes until melted, then spread the mint on top of the cookie. Eat and enjoy!

CHOCOLATE MINT SOFTIES

Steps:

• Preheat oven to 350 degrees, rack in the middle position.
• Line cookie sheets with foil and spray with cooking spray. Leave little "ears" of foil sticking up on the sides, large enough to grab later.
• Unwrap squares of chocolate and break them apart. Put them in a small microwave safe bowl, melt them for 90 seconds on high. Stir them until they're smooth and set aside to cool while you mix up your cookie dough.
• Combine butter and sugars together. Beat on medium speed until smooth. (Less than a minute).
• Add baking soda and salt, resume beating on medium for another minute, or until incorporated.
• Add egg and beat on medium until the batter is smooth (another minute).
• Add the peppermint and chocolate extracts, and mix for about 30 seconds.
• Shut off the mixer and scrape the bowl. Then add melted chocolate and mix again for another minute on medium speed.
• Shut off mixer and scrape down bowl again. At low speed, mix in half of the flour. Once incorporated, mix in sour cream.
• Scrape down bowl again, add the rest of the flour and beat until fully incorporated.
• Stir bowl with a spoon a few times. Mix in pecan pieces by hand.
• Use a teaspoon to spoon the dough onto the foil-lined cookie sheets, 12 cookies to a sheet. (If dough is too sticky, chill for half an hour and try again.).
• Bake at 350 degrees for 10-12 minutes or until they rise and are firm.
• Slide the foil from the cookie sheets and onto a wire rack. Let the cookies cool on the rack while the next sheet is baking. When the next sheet is ready, pull them onto the counter/table and slide the new foil onto the rack. Keep alternating until all dough is baked.
• When all the cookies are cool, set them out on wax paper for frosting.
• FROSTING.
• Put broken chocoalte squares into a microwave safe bowl. Melt on high for 90 seconds. Stir until smooth and set aside.
• When chocolate is cool, mix in the butter. Then stir in the powdered sugar.
• Mix in the vanilla extract and the cream. Beat the frosting until it's of spreading consistency. (This is no-fail frosting, if it's too thick add more cream, too thin, add more powdered sugar).
• Frost your cookies and leave them on the waxed paper until the frosting has hardened.
• When the frosting has hardened, arrange the cookies on a pretty platter. They store well in a covered container, when separated by wax paper.
• If you don't have time to frost, coat the cookies with powdered sugar while they're still warm. Do a second sprinkling once cool.

CHOCOLATE SOFTIES

Steps:

• Preheat oven to 350°F.
• Combine cake mix, water, butter and egg in a large bowl.
• Beat with an electric mixer at low speed until moistened.
• Increase speed to medium and beat one minute.
• (Dough will be thick) Stir in chips and nuts and mix until well blended.
• Drop by heaping teaspoon onto greased cookie sheets about 2 inches apart.
• Bake 10-12 minutes or until set.
• Let cool on cookie sheets for about 1-2 minutes and then remove to cooling racks.