50 Mint Sweet Recipes

1. Chocolate chip cookies. In a medium bowl, whisk together 3 cups flour, 1 teaspoon each baking powder, baking soda, and salt. In a separate bowl, whisk together 8 ounces melted butter, 1 1/2 cups light brown sugar, 2 eggs, and 1 teaspoon each vanilla and peppermint extract. Whisk the dry ingredients into the wet ingredients, then fold in 1 cup each chocolate chips and peppermint M&Ms. Drop 1/4 cup (about 12) spoonfuls onto parchment-lined baking sheets and flatten. Bake at 350°F (180°C) until lightly browned around the edges, 15 to 18 minutes.

2. Ice cream sandwich cookies. Prepare chocolate chip cookies (No. 1); let cool. Sandwich mint ice cream between the cookies to create sandwiches. Freeze until set.

3. Sugar cookies. In a medium bowl, whisk together 3 cups flour, 1 teaspoon each baking powder, baking soda, and salt. In a separate bowl, whisk together 8 ounces melted butter, 1 1/2 cups sugar, 2 eggs, and 2 teaspoons peppermint extract. Whisk the dry ingredients into the wet ingredients. Roll the cakes in 1/4 cup batches (about 12) in red sugar and arrange them on parchment-lined baking sheets. Bake at 350°F (180°C), one baking sheet at a time, for 18-20 minutes, until lightly browned around the edges.

4. Mint chocolate chip cookies. Melt 1.5 cups chopped mint chocolate in the microwave, stirring every 30 seconds. Dip 12 chocolate-mint sandwich cookies halfway into the chocolate and arrange on a parchment-lined baking sheet. Refrigerate until set, about 30 minutes.

5. Deep-fried cookies. Whisk together 1.5 cups dry pancake mix, 1 cup milk, 1 egg, and 1 tablespoon vegetable oil. Dip the chocolate mint sandwich cookies into the mixture, coating them completely. Deep-fry in vegetable oil at 350°F (190°C) until golden brown, about 3 minutes. Drain on paper towels. Sprinkle with powdered sugar.


6. Mint truffles. In a saucepan, bring 3/4 cup heavy cream and 2 tablespoons butter to a simmer. Pour over 8 ounces chopped semisweet chocolate; let sit for 5 minutes. Stir in 1/4 teaspoon peppermint extract until smooth, then stir in 3 crushed candy canes. Refrigerate until set, 1 to 2 hours. Form balls, 1 tablespoon at a time, into about 24 balls, then roll in red sprinkles or crushed candy canes. Refrigerate until set, 1 to 2 hours.

7. Rice Krispies with Marshmallows. In a large saucepan, melt and stir the mini marshmallows from the 10-ounce package, 6 tablespoons butter, 1/2 teaspoon each mint extract and salt. Stir in 8 cups rice cereal and 2 tablespoons red sprinkles. Press into a greased 9x13-inch baking pan. Top with sprinkles. Cool, then slice.

8. Marshmallow "hats". Melt 1 cup chocolate chips in the microwave, stirring every 30 seconds. Stir in 1/2 teaspoon peppermint extract. Spread 1/4 teaspoon melted chocolate on the flat edge of a marshmallow and place on a chocolate wafer cookie. Drizzle chocolate over the resulting "hat," smoothing it down the sides. Sprinkle with Christmas sprinkles. Repeat. Refrigerate until set, about 15 minutes. Makes about 10.

9. Meringues. Beat 3 egg whites with a pinch of salt with an electric mixer on medium-high speed until foamy. Gradually beat in 3/4 cup sugar and 1/4 teaspoon cream of tartar until stiff peaks form, about 6 minutes. Add 3/4 teaspoon peppermint extract; beat 2 minutes. Using red gel food coloring, pipe 4 ¼-mm-wide stripes into a pastry bag fitted with a ½-inch round tip; fold in the meringue. Pipe 2-3 dozen 5-cm circles onto parchment-lined baking sheets, leaving about 2 inches between each circle. Bake at 250°F (120°C) for 1 hour. Turn off the oven and let the meringues dry in the oven for 2 hours.

10. Chocolate-coconut candies. Melt 4 ounces (110 g) of chopped semisweet chocolate in the microwave, stirring every 30 seconds. Stir in 1/2 cup sweetened coconut and 1/4 teaspoon peppermint extract. Spoon 1 tablespoon of the mixture into 8 mini muffin cups. Refrigerate until set, about 30 minutes.


11. Macaroons. Whisk together 3 egg whites, 1/2 cup sugar, 1 teaspoon peppermint extract, and a pinch of salt; fold in 14 ounces (400 g) package sweetened coconut. Drop 1 tablespoon (about 30) onto a greased baking sheet. Bake at 325°F (160°C) until golden, 25-30 minutes. Melt 4 ounces (110 g) chopped white chocolate with 1 tablespoon coconut oil; cool slightly. Dip macarons in chocolate; sprinkle with crushed candy canes. Let set.

12. Candy Cane Puffs. Combine 6 tablespoons melted butter with 2 teaspoons peppermint extract. On a floured surface, roll 1 sheet of thawed puff pastry into a 1/2-inch-thick square; cut in half. Brush 1 sheet of pastry with 1/3 of the melted butter, sprinkle with 2 tablespoons red sugar, then top with the second sheet of pastry. Roll out again to 1/2-inch thick and brush with melted butter. Cut crosswise into 7/8-inch-wide strips (about 14); twist each tightly into a rope, then shape into candy canes. Place on a parchment-lined baking sheet and press the edges into the parchment to secure (this will prevent the canes from uncurling during baking). Brush with the remaining butter. Bake at 190°C until golden brown, about 20 minutes; cool.

13. Blondie cakes. Whisk together 8 ounces melted butter, 2 cups light brown sugar, 2 eggs, 2 teaspoons vanilla, and 1/2 teaspoon peppermint extract. Stir in 2 1/2 cups flour, 1/4 teaspoon each baking soda and salt. Stir in 1 cup mint chocolate chips. Transfer to a greased and foil-lined 9x13-inch baking pan. Bake at 350°F (180°C) until a toothpick inserted in the center comes out clean, 30 to 35 minutes.

14. "Brownie". In a saucepan, melt 110 g butter with 2 cups chocolate chips over low heat, stirring. Remove from heat and whisk in 3/4 cup each granulated sugar and light brown sugar, then beat in 4 eggs and 3/4 teaspoon each vanilla and peppermint extract. Stir in 1 cup flour and 1/2 teaspoon salt. Pour into a greased and foil-lined 9x13 inch baking dish and top with 1 cup peppermint chocolate chips. Bake for 35-45 minutes at 325°F (160°C).

15. Brownie with marshmallows. Make brownies (No. 14). Immediately after baking, top with marshmallows and broil.

16. S'mores with caramel candies. Sandwich toasted marshmallows, chocolate chips, and crushed candy canes between chocolate graham crackers.

17. Mint Chocolate Covered Pretzels. Melt 1 cup mint chocolate chips in the microwave, stirring every 30 seconds; cool slightly. Dip 12-16 pretzel sticks into the chocolate and transfer to a parchment-lined baking sheet. Decorate with red and white sprinkles. Let set.

18. Cupcake frosting. Beat 170g of softened butter with 2.5 cups of powdered sugar and a pinch of salt with a mixer on low speed until combined. Add 1/2 teaspoon each of vanilla and peppermint extracts and beat on medium-high speed until creamy. Beat in 1-2 tablespoons of milk until fluffy. This recipe makes 12 cupcakes.


19. Red Velvet Cupcakes. In a bowl, whisk together 1 cup flour, 2 tablespoons unsweetened cocoa powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. In a separate bowl, whisk together 1/2 cup each vegetable oil and cold milk with 1 egg; stir in 3/4 cup sugar, 1 tablespoon each white vinegar, red food coloring, and 1 teaspoon each vanilla and peppermint extracts. Whisk the dry ingredients into the wet ingredients. Divide among 12 lined muffin tins and bake at 350°F (180°C) for 20-25 minutes. Frost with frosting (No. 18) and sprinkle with red decorative sugar.

20. Cake pops. Prepare cupcakes (No. 19) without frosting. Crumble them and mix with 1/4 cup vanilla frosting. Form into 1.5-inch balls and insert a lollipop stick into each. Freeze on a baking sheet until firm, about 30 minutes. Melt 8 ounces (230 g) of white frosting in the microwave, stirring every 30 seconds. Repeat with 2 ounces (60 g) of red frosting. Dip cake pops in white frosting, then drizzle with red frosting. Freeze until firm, about 15 minutes.

21. Frozen chocolate mousse. Bring 3/4 cup heavy cream to a gentle simmer. Pour over 3 ounces each chopped semisweet and mint chocolate; let stand 5 minutes. Whisk in 2 teaspoons vanilla until smooth; let cool. Beat 1 3/4 cups heavy cream and 1/4 cup powdered sugar with an electric mixer on medium-high speed until stiff peaks form; fold into the chocolate mixture. Pipe the mousse into small glasses and freeze until firm, at least 1 hour.

22. Tartlets with mousse. Bake 30 mini phyllo shells at 180°C (350°F) until crisp, 8 minutes; cool. Make the mousse (No. 21). Pipe half the mousse into the phyllo shells (pipe the rest into small glasses). Freeze until firm, at least 1 hour. Top with whipped cream and chopped mint chocolate.

23. Granite. Bring 3 cups water, 2 cups fresh mint leaves, and 1/2 cup sugar to a gentle simmer, stirring until dissolved; let cool. Strain into an 8-inch square baking dish. Freeze, fluffing with a fork every 30 minutes, for about 4 hours, until fluffy.

24. Whipped cream with schnapps. Whip 1 cup chilled heavy cream, 1/4 cup powdered sugar, 1 tablespoon peppermint schnapps, and 1/2 teaspoon each vanilla and peppermint extracts until soft peaks form.


25. No-bake cookie cake. Make whipped cream (No. 24), non-alcoholic if desired; spread 1 teaspoon onto 20 chocolate wafer cookies. Press cookies together, placing them on their sides to form a log; top with the remaining whipped cream. Refrigerate for 6 hours or overnight to soften. Decorate with red sugar sprinkles. Slice diagonally.

26. Mini-pie "Grasshopper". Spread softened mint chocolate ice cream onto mini graham cracker pie crusts; freeze until firm. Top with whipped cream, chocolate sauce, and chopped mint chocolate.

27. Homemade mint ice cream. In a large bowl, whisk together the condensed milk and sugar (14 oz. can), 1/2 teaspoon each vanilla and mint extract, and a pinch of salt. Beat 2 cups heavy cream with a mixer on medium-high speed until stiff peaks form. Fold the whipped cream into the condensed milk in 2 additions until smooth. Pour into a 9x5 inch loaf pan. Freeze for 2 hours, then fold in 5 chopped candy canes. Freeze until firm, about 3 more hours.

28. Decorated waffle cones. Melt 1 cup chopped mint chocolate in the microwave, stirring every 30 seconds; cool slightly. Dip the edges of 12 mini wafer cones into the chocolate and immediately sprinkle with crushed candy canes. Freeze upside down on a large plate until set, about 15 minutes.

29. Ice cream with chocolate and candies. Melt 1 cup chopped mint chocolate with 2 tablespoons shortening in the microwave, stirring every 30 seconds; cool slightly. Spoon 1 teaspoon melted chocolate into 6 waffle cones, then fill with mint chocolate ice cream. Dip the tops in chocolate and immediately sprinkle with crushed candy canes. Freeze upright in cups or short glasses until set, about 30 minutes.

30. Milkshakes. In a blender, combine 1 cup each mint chocolate ice cream, mint ice cream, crushed chocolate mint sandwich cookies, and 1/2 cup milk.

31. Milkshake with brandy. In a blender, combine 1 cup vanilla ice cream with 45 ml brandy and 1 tbsp white mint liqueur.

32. Vanilla pudding. In a saucepan, dissolve 1 tablespoon cornstarch in 1 tablespoon melted vanilla ice cream. Whisk in 2 cups melted vanilla ice cream. Bring to a boil and cook, whisking, for 4-6 minutes, until thickened. Remove from heat, whisk in 2 tablespoons butter and 1/2 teaspoon peppermint extract. Pour into ramekins. Refrigerate until set, about 4 hours.

33. Mint chocolate pudding. Follow recipe #32, using chocolate mint ice cream instead of vanilla; omit the mint extract.

34. Chocolate bars. Melt 1 pound chopped white chocolate in the microwave, stirring every 30 seconds. Repeat with 1/2 cup chopped mint chocolate. Spread the white chocolate in a thin layer on a parchment-lined baking sheet; drizzle with melted mint chocolate and sprinkle with crushed candy canes. Freeze until firm, about 30 minutes. Break into pieces.


35. White chocolate fudge. In a large saucepan, bring 4 cups marshmallows, 2 cups sugar, 1 cup heavy cream, 4 tablespoons butter, and a pinch of salt to a gentle simmer over high heat. Cook, stirring, for 5 minutes, until the marshmallows are melted. Remove from heat and stir in 3 cups white chocolate chips and 2 teaspoons peppermint extract. Pour into a foil-lined and greased 9x13-inch baking dish. Sprinkle with crushed candy canes. Cool; cut into squares.

36. Chocolate popcorn. Melt 1 cup white chocolate chips in the microwave, stirring every 30 seconds, then stir in 1/2 teaspoon peppermint extract. Drizzle the chocolate over 4 cups popcorn mixed with 1 cup pistachios in a large bowl and mix well. Sprinkle with red sugar sprinkles. Refrigerate until set, about 15 minutes, then break into pieces.

37. Snack mix. Melt 1/2 cup each chopped mint chocolate and chocolate chips with 4 tablespoons butter in the microwave, stirring every 30 seconds. Stir in 4 cups cornflakes (such as Chex), 2 cups each chocolate cereal and mini pretzels, in a bowl; drizzle with melted chocolate and stir. Transfer to a large zip-top plastic bag, add 1 1/2 cups powdered sugar, and shake well. Stir in 1 cup peppermint M&Ms.

38. Granola bars. Bake 3 cups rolled oats on a rimmed baking sheet at 350°F (180°C), stirring occasionally, until toasted; toss in a bowl with 1/2 cup each sweetened coconut and rice cereal. Combine 6 tablespoons butter, 1/2 cup light brown sugar, 1/4 cup honey, and 1 teaspoon each salt and peppermint extract in a saucepan; bring to a boil and cook for 30 seconds. Immediately pour over the oat mixture and stir. Add 2 tablespoons sprinkles and stir. Pour into a greased and foil-lined 9x13 inch baking pan. Let stand until set, 2 hours; slice. Makes about 18 bars.

39. Cream cheese dip. Whisk 1/2 cup each ricotta, mascarpone, and powdered sugar with 1/2 teaspoon peppermint extract until smooth. Sprinkle with mini chocolate chips. Serve with wafer cookies.

40. Pancakes. In a blender, puree 3 eggs, 1 1/2 cups each flour and milk, 2 tablespoons each melted butter and sugar, and 1 teaspoon each salt and peppermint extract. Refrigerate for 30 minutes. Pour 1/4 cup of batter into a hot, buttered 10-inch skillet over medium heat; swirl to coat the bottom. Cook until set and golden, 30 seconds per side. Fold into triangles and dust with powdered sugar. Serve with whipped cream or mint ice cream. Makes about 12 servings.

41. Scones. In a food processor, pulse 2 cups flour, 1/2 cup sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt. Add 4 ounces cold cubed butter; pulse until the mixture forms pea-sized chunks. Pulse in 1 lightly beaten egg, 1/4 cup milk, and 1/2 teaspoon each vanilla and peppermint extracts. Beat in 1/2 cup mint chocolate chips. On a baking sheet, smooth the dough into a 1/2-inch-thick circle; sprinkle with decorative sugar. Cut 8 triangles into the center. Bake at 375°F (190°C) until golden, 20-25 minutes. Cool, then cut into triangles.


42. Hot chocolate. Heat 2 cups milk with 1/4 cup sugar and 3 tablespoons unsweetened cocoa powder in a saucepan, whisking occasionally. Stir in 1/2 cup chopped mint chocolate until melted. Pour into cups and top with marshmallows and a small candy cane. Serves 2.

43. White hot chocolate. Heat 2 cups light cream with 2 tablespoons sugar and 1/4 teaspoon peppermint extract in a saucepan, whisking occasionally. Stir in 2/3 cup chopped white chocolate (about 4 oz) until melted. Pour into cups, top with whipped cream and a candy cane. Serves 2.

44. Mocha with liqueur. Follow recipe #42, using only 2 tablespoons of sugar and replacing the cocoa with instant espresso powder. Stir in 60 ml of coffee liqueur. Pour into cups, top with whipped cream and a candy cane.

45. Cocktail "White Russian". Fill a short rocks glass with ice. Add 60 ml of vodka and 30 ml of coffee liqueur. Pour 30 ml of heavy cream over the back of a spoon, then repeat with 1 tbsp of creme de menthe.

46. ​​Pancakes. Stir 1 cup chopped chocolate mint sandwich cookies and 1 teaspoon peppermint extract into 3 cups prepared pancake batter. Cook in a hot, buttered skillet.

47. French toast. Cut 8 thick slices of challah into sticks. In a shallow bowl, whisk together 3 eggs, 2 cups light cream, 2 tablespoons sugar, 1 teaspoon each vanilla and peppermint extracts, 1/2 teaspoon cinnamon, 1/4 teaspoon each nutmeg and salt; add the challah and let it soak for 30 seconds. Remove, letting any excess drip off. Fry in a hot, buttered skillet until golden brown. Serve with maple syrup.

48. Mint Glazed Donuts. In a saucepan, bring 1/2 cup heavy cream to a simmer. Pour over 4 ounces chopped semisweet chocolate; cover with plastic wrap and let melt for 5 minutes. Whisk in 1 tablespoon corn syrup and 1/2 teaspoon peppermint extract until smooth; cool slightly. Dip the tops of 6 doughnuts in the cream and sprinkle with red and white colored sugar. Let set.

49. Chocolate muffins. In a large bowl, combine 1 3/4 cups flour, 3/4 cup each sugar and mint chocolate chips, 1/3 cup alkalized cocoa powder, 1 teaspoon baking powder, 1/4 teaspoon each baking soda and salt. In a separate bowl, whisk together 1 cup milk, 1/2 cup vegetable oil, 1 egg, and 1/2 teaspoon each vanilla and peppermint extract. Fold the wet ingredients into the dry ingredients. Divide among 12 lined muffin tins. Bake at 350°F (180°C) for 25 minutes.

50. Caramel toast. Finely chop 6 candy canes in a food processor (you'll get about 1/2 cup). Add 220g of softened butter and process until smooth. Turn out onto plastic wrap and shape into a log; wrap, and refrigerate until firm. Spread on toast.