Chocolate Mint Wafers Recipe

Chocolate Mint Wafers Recipe

Step 1. In a large bowl, cream butter and sugars until light and fluffy. Beat in milk and egg. Combine the flour, cocoa, baking powder, baking soda and salt; gradually add to creamed mixture and mix well.

Originally published as Chocolate Mint Wafers in Quick Cooking September/October 2005, p35 Nutritional Facts 1 each: 38 calories, 2g fat (1g saturated fat), 0 cholesterol, 9mg sodium, 5g carbohydrate (4g sugars, 0 fiber), 0 protein.

How to make thin mint chocolate dipped wafers?

Chocolate Dipped Wafers are homemade mint chocolate wafers dipped in melted chocolate that taste like Thin Mint cookies. Line two baking sheets with parchment paper. Set aside. In a large bowl, whisk together the flour, cocoa powder, and salt. Set aside. In the bowl of a stand mixer with a paddle attachment, cream butter and sugar until fluffy.

What's the best way to make chocolate wafers?

Cover the dough, and chill for 30 minutes. While the dough is chilling, preheat the oven to 350°F. Roll the dough about 1/8" thick; use cocoa instead of flour to dust your rolling board and the dough. Cut into 2 1/2"-round cookies. A biscuit cutter is handy for this.

How to make chocolate wafers with King Arthur Flour?

Lightly grease (or line with parchment) two baking sheets, or more if you have them; you'll make 3 to 4 baking sheets' worth of cookies. To make the cookies: In a medium-sized bowl, beat together the sugar, butter, salt, baking powder, and espresso powder. Beat in the egg and vanilla, then the flour and cocoa.

Chocolate Mint Wafers

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Recipes / Chocolate mint wafers cooking (1000+) 1994 2nd Place: Surprise Packages. 765 views. chocolate, Mint wafers (or possibly other, Flavor miniature, Chocolates), unwrapped. Mint Surprise Cookies. 634 views. 1/2 tsp Salt, 16 ounce Chocolate mint wafers (not filled mints), Nut halves (optional.

Mix butter and sugar until well blended. Add flour, cocoa and 1/2 teaspoon mint extract; mix well. Shape into a 9 x 3 inch log; wrap in plastic and chill 1 hour.

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Explore Dawn Stockwell's board "Nabisco Chocolate Wafer Recipes", followed by 131 people on Pinterest. See more ideas about chocolate wafers, desserts, dessert recipes.

Chocolate-Mint Wafers Recipe

Add peppermint extract and stir until mixture is smooth. Working with 1 cookie at a time, place a chocolate wafer into melted chocolate and turn to coat. With a fork, lift cookie from bowl, letting excess chocolate drip off. Transfer to prepared sheet. Refrigerate until chocolate hardens, about 10 minutes (or up to 1 week).

Chocolate Chip Cookies. Chocolate Mint Wafers. Chocolate Wafers. Coconut Cookies. Fudge Coated Chocolate Wafers. Fudge Coated Vanilla Wafers. Fudge Striped Oatmeal Cookies. Key Lime Wafers. Lemon Wafers.

For the Mint Chocolate Spray: 250 grams cocoa butter 250 grams dark chocolate, 70% 6 grams mint extract In a bain-marie, melt the cocoa butter and chocolate; add the mint extract and emulsify with an immersion blender. Keep warm. For the "After Eight" Stones: 1. Using a pastry bag, divide the Mousse between 16 molds.

Popcorn Panna Cotta, Milk Chocolate Gelee, Peanut Nib Streusel and Caramel Crunch. by Chef Donald Wressell. with Collection Etienne 31% Cacao Creme Francais, Collection Etienne Cocoa Nibs, Collection Etienne 38% Soleil d'Or.

1 cup flour, 4oz butter, 1 egg. 1/2 tsp. ea baking soda, salt. 1/2 cup ea semisweet chocolate chips, sugar. 1/3 cup Torani Chocolate Mint syrup. powdered sugar for dusting

Chocolate mint wafers recipe

1. Make cookies: Preheat oven to 350°. In a medium bowl, whisk together flour, cocoa, baking powder, and ¼ teaspoon salt. Set aside. 2. With an electric mixer, beat butter and sugar until light and fluffy.

Rockwood wafers, rum or mint In mixing bowl, cream together butter or margarine and sugar; beat in egg, vanilla and salt, then stir in flour to make a dough. Chill for one hour.

Gather the ingredients. In a medium microwave-safe bowl, combine the semisweet chocolate chips and milk chocolate chips. Microwave on high power for 1 minute; then remove and stir. Return the bowl to the microwave and cook on 50% power for 1 minute longer; remove and stir again.

Directions. In a large mixer bowl, combine the flour, butter and whipping cream. Beat on low speed, scraping the bowl often, for 1 to 2 minutes until well mixed. Cover; refrigerate for 1 to 2 hours, or until firm. Preheat oven to 400 degrees; grease cookie sheets. Roll out the dough, half at a time, on a well floured surface to ¼ inch thickness.

Instructions. Chop chocolate up into 1 inch pieces and place in a microwave safe bowl. Place in microwave and microwave on high for 30 seconds at a time. Remove from microwave and stir. If chocolate is still solid and lumpy, return to microwave and heat for another 30 seconds. Stir.

Chocolate Dipped Wafers {Thin Mint Copycat}

This kid-friendly hidden mint cookie recipe from Paula Deen is an easy dessert perfect for the holidays. Ingredients include refrigerated sugar cookie dough, chocolate mint wafers and pecans. Prep time is about 15 minutes and cooking time is 15 minutes at 375°F.

chocolate wafer, mint, mint extract, fat free skim milk, unsweetened cocoa and 3 more Springtime Muddy Buddies Dessert Diaries of a Domestic Goddess mini marshmallows, m&m candy, powdered sugar, vanilla, Chex Cereal and 2 more

I have been wanting to come up with a completely home-baked, from scratch and all-natural chocolate wafers for years. It has been an outright obsession of mine, since Alex introduced me to the fabulousless that is Icebox Cake and I was disappointed to learn that the only way to make it was to buy some often-hard-to-find Nabisco chocolate wafers with their own set of disconcerting ingredients.

Sift the powdered sugar and almond flour together. Set aside. Place the egg whites and granulated sugar in a heat proof bowl or in a double boiler. Over a pan of simmering water, whisk the whites and sugar until frothy and sugar completely melted.

1. Beat pudding mix, coffee granules, milk and extract in large bowl with whisk 2 min. Fold in COOL WHIP. 2. Spread 1/2 cup pudding mixture into 10-inch ring on flat 12-inch plate, leaving 6-inch opening in center of ring. Place 10 cookies, with sides touching, over pudding mixture on plate.

ISO: Rockwood chocolate mint wafers?

St. Patrick's Day Wafer Cookies Recipe. First, take some White chocolate melt and throw in a drop of green food color & mint extract in it. Coat your wafers with green chocolate melt. Plate it well and repeat the same process for all the other wafer cookies. Decorate your Wafer Cookies with Sprinkles.

Place half the white chocolate in a microwave safe bowl. Heat for 1–2 minutes, stirring occasionally until creamy. Brush the crumbs off the edges of each cookie. Place one wafer cookie at a time in the chocolate. Use a spoon to cover the wafer with chocolate. Use a fork to gently lift the wafer out of the chocolate.

By adding mint extract to the recipe, you can make awesome thin mint chocolate wafer cookies. We LOVE to drizzle these cookies with a rich coffee icing. Try this quick and easy coffee drizzle icing recipe. Enjoy these wafers on top of ice cream. Better yet, make mini ice cream cookie sandwich! These wafer cookies are a perfect garnish any dessert.

Combine the flour, cocoa powder, baking soda, and salt in a medium bowl, aerating to mix with a fork. Add the butter to the bowl of a mixer and beat until fluffy and creamed. Add both sugars and the vanilla to the bowl and cream together on medium-high for about a minute. Turn the mixer to low and add the milk, stirring until combined nicely.

Instructions Checklist. Step 1. In a medium bowl combine melted butter and sugar. Stir in crushed chocolate wafers; toss to mix well. Press mixture evenly on the bottom and 1 inch up the sides of a 8-inch springform pan. Or press evenly onto bottom and sides of a 9-inch pie plate. Chill for 1 hour.

Mint Chocolate Wafers Recipe: How to Make It

Preparation. Line 9 x 5-inch loaf pan with foil, extending foil over sides of pan. Melt chocolate in microwave-safe bowl until smooth and warm to touch, stopping occasionally to stir, 2 to 3 minutes.

This recipe, from pastry chef Kierin Baldwin, appeared in our 2012 Cookie Advent Calendar. Kierin says: “I’m a aficionado back it comes to the mint-chocolate acidity admixture and this cookie absolutely fits the bill.

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