Save on Pinterest

Minty Wreaths

These keep in a tightly sealed container in the freezer for three weeks, so don't eat them all at once!—Samantha Hartzell, Washington, Illinois
  • Total Time
    Prep: 35 min. + freezing Bake: 10 min./batch
  • Makes
    5 dozen

Ingredients

  • 3/4 cup butter, softened
  • 1 cup sugar
  • 1/3 cup 2% milk
  • 3/4 teaspoon peppermint extract
  • 1/2 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/3 cup baking cocoa
  • 1/4 cup cornstarch
  • 1/2 teaspoon salt
  • 1 pound dark chocolate or white candy coating, melted
  • Assorted sprinkles

Directions

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in milk and extracts. Combine flour, cocoa, cornstarch and salt; gradually add to creamed mixture and mix well.
  • Shape into two 1-1/2-in. diameter rolls; wrap each in plastic wrap. Freeze 2 hours or until firm.
  • Preheat oven to 375°. Unwrap and cut into 1/4-in. slices. Place 1 in. apart on parchment-lined baking sheets.
  • Bake 10-12 minutes or until set. Remove to wire racks to cool completely.
  • Dip cookies in candy coating; allow excess to drip off. Place on waxed paper. Decorate as desired with sprinkles to resemble wreaths; let stand until set.
Nutrition Facts
1 cookie (calculated without sprinkles): 92 calories, 5g fat (3g saturated fat), 6mg cholesterol, 37mg sodium, 12g carbohydrate (8g sugars, 0 fiber), 1g protein.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • dvierzen
    Dec 12, 2016

    I made these for a Christmas cookie exchange. They were fantastic! Mine did not turn out as pretty as the picture (of course!) but they tasted great. Will definitely make these again.

  • juicyfruit007
    Nov 12, 2012

    These were good but I'm just not excited enough about them to make them again. BTW, instead of using candy coating, I used chocolate chips melted with a little shortening. And at room temperature the chocolate gets soft, so they need to be kept refrigerated.

  • kensbaby34
    Nov 2, 2012

    No comment left

  • michelleskitchen
    Jan 14, 2012

    No comment left

  • sandielynn6
    Dec 28, 2011

    These cookies are really good....after you dip them. Delicious!

  • youngcheryl
    Dec 27, 2011

    No comment left

  • cherylyoung
    Dec 27, 2011

    The cookies are very good, but I didn't have the time to dip them. I melted Andes mints & spooned the chocolate for the topping. Was alot faster & still had the mint flavor.

  • daph24ne
    Dec 9, 2011

    I made a batch of these cookies for a Christmas cookie exchange. As the other poster noted, they are a little labor intensive (by the time you dip them in chocolate and decorate them), so I probably wouldn't make them all the time. If you cut them thin enough, once they're covered in dark chocolate, they really do taste like Girl Scout "thin mint" cookies. Also, as the other person mentioned, mine (once decorated) didn't look nearly as cute as the picture. I couldn't find dipping chocolate, so I made 2 batches of my own dipping chocolate using 1/2 bag of Ghiradelli chocolate chips each time, along with 1 T. of shortening. I first tried dipping the cookies in just the chocolate (without the shortening), and it was way too think and hardened too quickly to decorate. All in all, cute cookies, and I think people will like them at the exchange.

  • smstillinger
    Nov 25, 2011

    Our cookies didn't come out looking exactly like wreaths, but they sure tasted good. My daughters had a great time decorating them

  • aenosal
    Oct 27, 2011

    No comment left