Best 5 Minty Wiches Recipes

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Indulge in the delightful realm of minty wiches, a symphony of flavors that dance upon your palate. These delectable treats are a harmonious blend of crisp, refreshing mint and a velvety smooth filling, all encased within a delicate, crumbly cookie shell. Prepare to embark on a culinary journey that will leave you craving more with our curated collection of minty wich recipes, each offering a unique twist on this classic confection. From the timeless charm of traditional mint wiches to tantalizing variations featuring chocolate, nuts, and even a touch of tangy citrus, our recipes cater to every palate. Immerse yourself in the minty wich experience and discover the perfect balance of sweet, cool, and refreshing, all wrapped up in one irresistible bite.

Let's cook with our recipes!

MINT SLICE COOKIES



Mint Slice Cookies image

A bracing mint filling is sandwiched between crisp chocolate cookies and coated with a thin layer of dark chocolate in this homemade version of beloved Australian treat.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 12

Number Of Ingredients 12

1 cup Dutch-process unsweetened cocoa powder
1/2 cup plus 2 tablespoons unbleached all-purpose flour
1/2 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, room temperature
1 cup granulated sugar
1 large egg, room temperature
1 tablespoon pure vanilla extract
2 cups confectioners' sugar
3 tablespoons light corn syrup
2 tablespoons unsalted butter, room temperature
1/2 teaspoon pure peppermint extract
12 ounces finely chopped semisweet couverture chocolate, such as Valrhona or Callebaut

Steps:

  • Cookies:Line two baking sheets with parchment. In a medium bowl, whisk together cocoa powder, flour, and salt; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and granulated sugar on medium speed until light and fluffy, about 3 minutes. Add egg and vanilla; beat until well incorporated, scraping down sides as necessary. Reduce speed to low, add flour mixture, and mix until just combined; do not overmix. Transfer dough to a piece of plastic wrap, shape into a disk, and wrap tightly. Refrigerate at least 1 hour.
  • Filling:In the bowl of an electric mixer fitted with the paddle attachment, beat together confectioners' sugar, corn syrup, butter, and peppermint until well incorporated. Transfer filling to a piece of plastic wrap, shape into a disk, and wrap tightly. Refrigerate at least 1 hour.
  • Preheat oven to 350 degrees. Roll out dough between two sheets of parchment to a 1/8-inch thickness. Using a 3-inch oval cookie cutter, cut out ovals and place 1 inch apart on prepared baking sheets. Bake until dry, 10 to 12 minutes. Let cool on sheets 5 minutes, then transfer to wire racks to cool completely.
  • Roll out filling between two sheets of parchment to a scant 1/4-inch thickness. Using the same cutter, cut out ovals and sandwich between two cookies.
  • Chocolate Coating:Place 8 ounces chocolate in a metal (or other heatproof) bowl. Set bowl of chocolate over a saucepan containing 2 inches of water (don't let bottom touch the water). Heat over medium and bring to just below a simmer. Let melt, stirring gently until chocolate registers 115 degrees on thermometer. Remove bowl; add remaining 4 ounces chocolate to bowl, stirring constantly until chocolate registers 85 degrees. Return bowl to saucepan off the heat and stir constantly until chocolate registers 89 degrees. Use immediately, stirring frequently while using to maintain temper and prevent streaking once chocolate hardens. If tempered chocolate thickens too much during use, place over simmering water again, stirring, 2 to 3 seconds.
  • Working with one at a time, place each sandwich in tempered chocolate and turn to coat completely. Transfer to a fresh parchment-lined baking sheet. Working quickly with the back of the tines of a fork, gently tap top of each sandwich to create a design, then slide to another location on parchment to prevent a border from forming. Let stand until set, at least 30 minutes.

MINTYWICHES



Mintywiches image

I got this recipe from the newspaper 30 years ago but it is still a family favorite. Not the easiest to make but well worth the effort!

Provided by Julie Johnson @juljohn

Categories     Cookies

Number Of Ingredients 10

2/3 cup(s) butter, softened
1/2 cup(s) granulated sugar
1 - egg
6 ounce(s) chocolate chips, melted
1/4 cup(s) light corn syrup
1 3/4 cup(s) flour
2 teaspoon(s) baking soda
1/4 teaspoon(s) salt
- granulated sugar
50-60 - andes creme de menthe mint wafers, halved

Steps:

  • Combine butter, sugar, and egg in a large mixing bowl and beat until light and creamy. Blend in melted chocolate chips and corn syrup.
  • Sift together flour, baking soda and salt. Stir into chocolate mixture. Chill several hours or overnight.
  • Using rounded 1/4 teaspoon of dough, shape into a ball and roll in granulated sugar. Repeat for all dough and place cookies on ungreased cookie sheets. Bake at 350 degrees for 10-12 minutes. Remove each batch from oven and let stand just a few seconds. DO NOT COOL. Turn half of each batch upside down and top with a mint candy half. Top with a second cookie. Place in the freezer on a flat tray or cookie sheet to harden.
  • HINT: This dough becomes sticky and hard to manage at room temperature. Return remaining dough to the refrigerator between batches.

MINT CITRUS WATER



Mint Citrus Water image

This is a very healthy and tasty infused water recipe, good for hot summer days and when you have guests over.

Provided by chloe 21

Categories     Drinks Recipes

Time P2DT10m

Yield 8

Number Of Ingredients 5

2 quarts water
1 lemon sliced, or as desired
2 limes, sliced, or as desired
½ cup mint leaves
½ cup sliced cucumber, or as desired

Steps:

  • Pour water into a pitcher.
  • Mix lemon slices, lime slices, mint leaves, and cucumber together in a bowl; add to water and stir.
  • Refrigerate water mixture, stirring 1 time per day, until flavors have infused, 2 to 3 days.

Nutrition Facts : Calories 9.7 calories, Carbohydrate 3.7 g, Fat 0.1 g, Fiber 1.2 g, Protein 0.4 g, Sodium 8.1 mg, Sugar 0.4 g

THIN MINT CRACKERS



Thin Mint Crackers image

Just like the Girl Scout cookies!

Provided by Kim

Categories     Desserts     Cookies     No-Bake Cookie Recipes

Yield 40

Number Of Ingredients 3

1 pound bittersweet chocolate
80 buttery round crackers
½ teaspoon peppermint extract

Steps:

  • Using a double boiler method, melt the chocolate coatings over hot tap water for 15 - 20 minutes. Stir . Do not cook or get water into the chocolate.
  • After it is melted, stir in a couple drops of peppermint flavor into the chocolate.
  • Dip crackers into the melted chocolate and then place onto a cold cookie sheet and put into the refrigerator to set. (A freezing tray to rest the dipped cookies will keep the bottoms neat looking.)
  • In a few minutes take them out and package in candy cups. The cookies are best kept at room temperature or a cool dry place away from any odors.

Nutrition Facts : Calories 99.8 calories, Carbohydrate 10.6 g, Cholesterol 0.5 mg, Fat 5.8 g, Fiber 1 g, Protein 1.2 g, SaturatedFat 2.7 g, Sodium 64.7 mg, Sugar 5.5 g

CONTEST-WINNING CHOCOLATE MINT COOKIES



Contest-Winning Chocolate Mint Cookies image

My dad sandwiches mint patties between two tender chocolate cookies to create these chewy treats. The blend of chocolate and mint is a big hit at our house. Best of all, these cookies are easy and fun to make. -Christina Burbage, Spartanburg, South Carolina

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 32 sandwich cookies.

Number Of Ingredients 9

1-1/4 cups butter, softened
2 cups sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
2 cups all-purpose flour
3/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
32 chocolate-covered thin mints

Steps:

  • Preheat oven to 350°. In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to the creamed mixture, beating until well combined. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 8-9 minutes or until puffy and tops are cracked. Invert half of the cookies onto wire racks. Immediately place a mint patty on each, then top with remaining cookies. Press lightly to seal. Cool completely.

Nutrition Facts : Calories 179 calories, Fat 8g fat (5g saturated fat), Cholesterol 32mg cholesterol, Sodium 154mg sodium, Carbohydrate 25g carbohydrate (18g sugars, Fiber 1g fiber), Protein 2g protein.

Tips:

  • Mise en place: Before you start baking, make sure you have all the necessary ingredients and equipment ready. This will help you stay organized and ensure that you don't forget anything important.
  • Use fresh mint: Fresh mint leaves will give your Minty-Wiches the best flavor. If you don't have fresh mint, you can use dried mint, but it won't be as flavorful.
  • Don't overmix the batter: Overmixing the batter will make the cookies tough. Mix just until the ingredients are combined.
  • Chill the dough before baking: Chilling the dough before baking will help the cookies hold their shape and prevent them from spreading too much.
  • Bake the cookies until they are just set: The cookies should be slightly brown around the edges and still soft in the center. If you overbake them, they will be dry and crumbly.
  • Let the cookies cool completely before filling them: This will help prevent the filling from melting and making the cookies soggy.

Conclusion:

Minty-Wiches are a delicious and refreshing treat that are perfect for any occasion. They are easy to make and can be customized to your liking. With a variety of filling options to choose from, you can create a Minty-Wich that is sure to please everyone. So next time you are looking for a sweet treat, give Minty-Wiches a try!

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