Best 2 Green Mint Chip Cookies Recipes
Indulge in the decadent symphony of flavors with our Chocolate Pecan Tart, a masterpiece that harmonizes the rich, velvety embrace of dark chocolate with the toasty crunch of pecans. This delectable treat is encased in a buttery, flaky crust, making every bite an exquisite experience. Our culinary journey doesn't stop there; discover a treasure trove of tempting variations, from the classic Chocolate Tart to the indulgent Chocolate Mousse Tart and the refreshing Key Lime Tart. Each recipe is carefully curated to tantalize your taste buds, offering a delightful escapade into the realm of sweet indulgence.
Check out the recipes below so you can choose the best recipe for yourself!
GREEN MINT CHOCOLATE CHIP COOKIES
I got this recipe in my e-mail from a Betty Crocker mailing, and it was a 2010 prize-winning recipe. The cookie dough is tinted green, so they are great for St. Patrick's Day or a holiday tray.
Provided by Greeny4444
Categories Drop Cookies
Time 45m
Yield 36 cookies
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F.
- In a large bowl, stir cookie mix, butter, extract, food color and egg until soft dough forms.
- Stir in creme de menthe baking chips and chocolate chunks.
- Using a small cookie scoop or teaspoon, drop dough 2 inches apart on a parchment-lined cookie sheet.
- Bake 8 to 10 minutes or until set.
- Cool 3 minutes on the cookie sheet, then transfer to a wire rack.
- Serve warm or cool completely. Store tightly covered at room temperature.
GREEN MINT CHIP COOKIES
These taste so much like thin mint cookies. I just love them. YUMMY! Also great for St. Patrick's Day. This is a Betty Crocker recipe and photo.
Provided by Kathie Carr
Categories Cookies
Time 25m
Number Of Ingredients 7
Steps:
- 1. NOTE: If you can find Andes Crème de Menthe baking chips they work best. If you cannot find them at your local grocery store you can still make this recipe by breaking up Andes candies. To break up Andes Crème de Menthe candies , unwrap COLD candies, place in a plastic bag, and pound them with a heavy object, breaking them into small pieces.
- 2. Preheat oven to 350 degrees. Mix cookie mix, butter, extract, food color and egg in a bowl. Stir until soft dough forms. Stir in broken up ANdes candies and chocolate chunks. Form small balls of dough, about 2 inch in diameter, and place them 2 inches apart on ungreased cookie sheets. Bake for 8 to 10 minutes. Cool 3 minutes. Store tightly covered at room temperature
Tips:
- To make sure your cupcakes are perfectly cooked, insert a toothpick into the center of one. If it comes out clean, they're done. If there's still batter attached, bake for a few more minutes.
- Let the cupcakes cool completely before filling and frosting them. This will help to prevent the frosting from melting.
- For a neater filling, use a piping bag fitted with a small tip.
- If you don't have a piping bag, you can fill the cupcakes using a spoon. Just be careful not to overfill them.
- Refrigerate the cupcakes for at least 30 minutes before serving. This will help the frosting to set.
Conclusion:
These apple cheddar cupcakes with jalapeño-apple filling and vanilla buttercream frosting are a delicious and unique treat that is perfect for any occasion. The cupcakes are moist and fluffy, with a hint of cheddar cheese. The filling is sweet and spicy, with a burst of jalapeño flavor. And the frosting is creamy and smooth, with a hint of vanilla. These cupcakes are sure to be a hit with everyone who tries them. So next time you're looking for a new and exciting dessert to make, give these apple cheddar cupcakes a try.
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