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Minty Mistletoes

Minty Mistletoes
Makes:
2 dozen cookies
Prep Time:
30
minutes
Total Time:
70
minutes
based on
6 reviews
Minty Mistletoes chocolate cookies are the perfect holiday cookie. Just great for cookie exchanges and gift giving.

In this recipe:




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Ingredients:

  • 24 NESTLÉ CRUNCH Jingles, unwrapped
  • 1 1/2 cups all-purpose flour
  • 1/3 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup (6 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
  • 1 cup granulated sugar
  • 1/2 cup (1 stick) butter or margarine, softened
  • 1 1/2 teaspoons vanilla extract
  • 2 large eggs
  • 1 cup powdered sugar
  • 2 tablespoons butter or margarine, softened
  • 2 teaspoons milk
  • 1/8 teaspoon peppermint extract

Directions:

PREHEAT oven to 350° F.

COMBINE flour, cocoa, baking powder and salt in small bowl. Melt morsels in small, microwave-safe bowl; stir until smooth. Beat granulated sugar, 1/2 cup butter and vanilla extract in large mixer bowl until creamy. Beat in melted chocolate. Add eggs one at a time, beating well after each addition. Gradually beat in cocoa mixture. Cover; refrigerate just until firm.

SHAPE dough into 1 1/2-inch balls; press thumb into tops to make about 1/2-inch-deep depressions. Place 2 inches apart on ungreased baking sheets.

BAKE for 10 to 15 minutes or until sides are set but centers are still slightly soft. Place baking sheets on wire racks. Using back of spoon, press centers slightly to make indentation for filling. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

COMBINE powdered sugar, 2 tablespoons butter and just enough milk to make into smooth, thick frosting. Stir in peppermint extract. Spoon about 1/2 to 1 teaspoon filling into center of each cookie; top each with 1 Nestlé Jingle.


Reviews:

Review This Recipe
  •  Star(s)

    Big Hit at Annual Cookie Exchange

    Paula Nuspl from Beaverton, OR

    The cookie base is so rich, moist and chocolatey...and reading previous reviews I went easy on the peppermint adding a drop or so at a time and tasting before putting the icing on the cookie. They turned out wonderfully! Great taste and presentation!

  •  Star(s)

    Perfect for Thanksgiving

    KARI RAPER from CHATTANOOGA, TN

    If you think about it, these look just like pilgrim hats. These would be perfect for your child's Thanksgiving feast at school.

  •  Star(s)

    Great

    Annaliese Deacon from Coopersburg, PA

    I just made the minty mistletoes, and they are great. I made a few changes to make them a little more festive. I added green food coloring to the frosting and sprinkled on some red sugar crystals. I was unable to find Crunch jinglers, so I used mint kisses, great!!

  •  Star(s)

    Just ok

    Jimmie Lu Smallwood from Pottsville, PA

    These cookies were easy enough to make however the kids didnt enjoy the mint. Actuallt none of us did. The actual cookie is good leave out the mint and they are just ok.

  •  Star(s)

    3

    Audrey Ruby from Pittsburgh, PA

    Would be better if the batter was vanilla. Otherwise, it is a good recipe.

  •  Star(s)

    Minty Mistletoes

    Wendy Gage from Laurel, MD

    I really didn't care for this once I made it.

Nutrition Facts

Serving Size: 1/2 of recipe

Servings Per Recipe:

    *Percent Daily Values are based on a 2,000 calorie diet.

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    Minty Mistletoes

    Ingredients

    • 24 NESTLÉ CRUNCH Jingles, unwrapped
    • 1 1/2 cups all-purpose flour
    • 1/3 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
    • 1 1/2 teaspoons baking powder
    • 1/4 teaspoon salt
    • 1 cup (6 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
    • 1 cup granulated sugar
    • 1/2 cup (1 stick) butter or margarine, softened
    • 1 1/2 teaspoons vanilla extract
    • 2 large eggs
    • 1 cup powdered sugar
    • 2 tablespoons butter or margarine, softened
    • 2 teaspoons milk
    • 1/8 teaspoon peppermint extract

     

    Directions

    PREHEAT oven to 350° F.

    COMBINE flour, cocoa, baking powder and salt in small bowl. Melt morsels in small, microwave-safe bowl; stir until smooth. Beat granulated sugar, 1/2 cup butter and vanilla extract in large mixer bowl until creamy. Beat in melted chocolate. Add eggs one at a time, beating well after each addition. Gradually beat in cocoa mixture. Cover; refrigerate just until firm.

    SHAPE dough into 1 1/2-inch balls; press thumb into tops to make about 1/2-inch-deep depressions. Place 2 inches apart on ungreased baking sheets.

    BAKE for 10 to 15 minutes or until sides are set but centers are still slightly soft. Place baking sheets on wire racks. Using back of spoon, press centers slightly to make indentation for filling. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

    COMBINE powdered sugar, 2 tablespoons butter and just enough milk to make into smooth, thick frosting. Stir in peppermint extract. Spoon about 1/2 to 1 teaspoon filling into center of each cookie; top each with 1 Nestlé Jingle.

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