FOR THE CHOCOLATE MINT COOKIE CRUST: In a small bowl
tainless steel saucepan. Place the chocolate in a medium bowl. Pour
Cut one large strawberry into 4 slices.
Lay one slice of strawberry on top of each Girl Scout Thin Mint Cookie.
For a second option:
Slice about 4 strawberries into a bowl.
Crumble 1 to 2 Girl Scout Thin Mint Cookies over top.
Garnish with 1 tbsp thawed whipped topping, such as Cool Whip Free.
n 1 qt saucepan heat chocolate chips and shortening over low
b>chocolate chips (double the recommended recipe), buttercream in two colors, raw cookie
Make the Cookie Dough:
In a small
Chocolate Chip Cookie Dough: Beat butter, brown sugar,
Preheat oven to 350.
Take your pillsbury chocolate chip cookie dough and cut off enough to roll into a ball and put into a miniature size 1-5/8 inch reynolds baking cups, I also have mini cupcake tins too that I put the liner inches.
I use the tool from pampered chef to press down on the cookie dough and then you bake them for 12 minutes at 350.
Take out and place your peanut butter cup on top or kiss.
I place in the refrigerator for a couple of minutes and then take out to enjoy.
Prepare your pan by lining with parchment paper.
Mix the chocolate chip cookie crumbs and sugar together. Stir in melted butter. Press into prepared pan. Chill until required for recipe.
00b0F Butter 2 heavy large cookie sheets. Using electric mixer,
ntil butter is melted. Add chocolate chips and stir until partially
rom heat and stir in chocolate until melted.
Pour into
ater until melted.
Add chocolate until partially melted.
Remove
Combine ice cream and milk in a blender and whirl until smooth.
Add Oreo* bulk cookie pieces (large crunch) and blend until smooth.
Pour into a 16 ounce glass and garnish with whipped topping and and Oreo* chocolate sandwich cookie.
Whip the egg whites stiff, adding the sugar. Beat.
Add the salt and chocolate mint chips.
Mix.
Preheat oven to 325\u00b0.
Drop mixture by teaspoonfuls onto cookie sheet lined with wax paper. Put in oven and turn off heat.
Leave in oven about 12 hours.
If using plain chocolate chips, add mint flavoring.
andy canes and the mini chocolate chips well.
Scoop out
Fold whipped cream into white chocolate. Transfer to a piping bag with a plain tip. Pipe 1 tuft of cream on 1/2 of 16 chocolate mints. Place 1 raspberry on the other 1/2 of each chocolate mint. Stack 2 filled mints then place the remaining plain mints on top. Chill until ready to serve.
To serve, arrange stacks on plates and dust with powdered sugar. Decorate with fresh mint.
lour mixture.
Stir in mint baking chips and milk choc
utter and add to biscuit (cookie) crumbs and cocoa.
Press
Brew your regular coffee. Add the 1 ounce of chocolate mint liqueur into your cup. Add some whipping cream if desired. Sprinkle with shaved chocolate.