Andes Mint Chip Cookies Recipes

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ANDES® MINT COOKIES



Andes® Mint Cookies image

Andes® mints wrapped in buttery cookie dough. A favorite in our house every Christmas!

Provided by Curlygirl

Categories     Desserts     Cookies

Time 2h30m

Yield 42

Number Of Ingredients 9

1 cup butter
1 cup white sugar
½ cup brown sugar
2 eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
65 chocolate-mint layer candies (such as Andes®), unwrapped, divided

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease 2 baking sheets.
  • Beat butter, white sugar, and brown sugar together in a bowl until smooth and creamy. Add eggs one at a time, beating well after each addition. Beat in vanilla extract.
  • Whisk flour, baking powder, and salt together in a bowl. Gradually add flour mixture to butter mixture until dough is just-combined. Transfer dough to a resealable plastic bag, squeeze out excess air, and seal bag. Refrigerate until dough firms, at least 2 hours.
  • Divide dough into 42 portions and wrap 1 dough portion around 1 mint. Repeat with remaining dough portions. Place dough 2-inches apart on prepared baking sheets.
  • Bake in the preheated oven until edges of cookies are golden, 10 to 12 minutes.
  • Melt remaining chocolate mint candies in a microwave-safe glass or ceramic bowl in 30-second intervals in the microwave, stirring after each melting, for 1 to 3 minutes. Drizzle melted mint chocolate over cookies.

Nutrition Facts : Calories 138.8 calories, Carbohydrate 17.6 g, Cholesterol 20.5 mg, Fat 7 g, Fiber 0.2 g, Protein 1.7 g, SaturatedFat 5 g, Sodium 91.6 mg, Sugar 6.5 g

ANDES MINT COOKIES



Andes Mint Cookies image

Easy Andes Mint Cookies. Thick, soft, chewy, and healthy recipe. Use Andes Mint candies or creme de menthe baking chips for the perfect cookie!

Provided by Erin Clarke / Well Plated

Categories     Dessert

Time 1h30m

Number Of Ingredients 11

2 cups white whole wheat flour or whole wheat pastry flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 teaspoon espresso powder (optional but delicious)
1 1/4 cups chopped Andes mints or Andes Crème de Menthe Baking Chips
1/2 cup packed brown sugar (light or dark)
1/2 cup granulated sugar
1/2 cup unsalted butter (melted and cooled to room temperature)
1 teaspoon vanilla extract
1/3 cup unsweetened almond milk or nonfat milk (at room temperature (may need to add an additional 1 or 2 teaspoons))

Steps:

  • In a medium mixing bowl, stir together the white whole wheat flour, baking powder, baking soda, salt, and espresso powder. Fold in the Andes mints or baking chips.
  • In a large bowl, whisk together the brown sugar, granulated sugar, melted butter, and vanilla until evenly combined. Add the milk and whisk again until the milk is incorporated into the butter and it is nice and smooth.
  • Scatter the flour mixture over the top, and, by hand with a wooden spoon or sturdy rubber spatula, stir to combine. Stop as soon as the flour disappears so that you don't overwork the dough. If the dough seems very dry, add 1 to 2 teaspoons of milk until it comes together. (It will become moist faster than you think!)
  • Clear space in your freezer and line 2 baking sheets with parchment paper or silicone baking mats. With a cookie scoop or spoon, portion the dough by 1 1/2 tablespoonfuls (the dough balls will be about 1 1/2 inches across). Arrange on the baking sheets, leaving at least 2 inches of space around each cookie. Freeze for 30 minutes or refrigerate for 24 hours. Alternatively, you can cover the bowl of dough with plastic wrap, then refrigerate it in the bowl for 24 hours or up to 3 days. Let stand the bowl stand at room temperature for 10 minutes, until the dough is softened enough to scoop, then portion as directed.
  • When ready to bake, place racks in the upper and lower thirds of your oven and preheat the oven to 350 degrees F. Bake on the upper and lower racks for 11 to 12 minutes, until barely dry on top and just turning golden on the edges, switching the pans' positions once halfway through. The cookies will look underdone but will firm up as they cool. (You can also bake the pans one at a time in the center rack of your oven.)
  • Place the baking sheet on a wire cooling rack. Let the cookies rest on the sheet for 3 minutes, then transfer them to the cooling rack to finish cooling completely.

Nutrition Facts : ServingSize 1 cookie, Calories 128 kcal, Carbohydrate 17 g, Protein 2 g, Fat 6 g, SaturatedFat 5 g, Cholesterol 8 mg, Fiber 1 g, Sugar 11 g

ANDES MINT COOKIES



Andes Mint Cookies image

Transform your favorite candy into a baked treat! These Andes mint cookies are better than any after-dinner mint. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 3 dozen.

Number Of Ingredients 10

3/4 cup butter, softened
1 cup packed brown sugar
1/2 cup sugar
1 teaspoon vanilla extract
2 large eggs, room temperature
2-1/3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 package (10 ounces) Andes creme de menthe baking chips

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter, sugars and vanilla until light and fluffy, 5-7 minutes. Beat in eggs. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into creamed mixture. Stir in baking chips., Drop dough by rounded tablespoonfuls 3 in. apart onto greased baking sheets. Bake 10-12 minutes or until light brown. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 155 calories, Fat 8g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 107mg sodium, Carbohydrate 20g carbohydrate (13g sugars, Fiber 0 fiber), Protein 2g protein.

ANDES MINT CHIP COOKIES



Andes Mint Chip Cookies image

Make and share this Andes Mint Chip Cookies recipe from Food.com.

Provided by shmeks02

Categories     Dessert

Time 33m

Yield 48 cookies, 48 serving(s)

Number Of Ingredients 9

1/2 cup salted butter, softened
3/4 cup dark brown sugar
1/2 cup granulated sugar
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons vanilla extract
2 eggs
10 ounces andes creme de menthe baking chips
2 2/3 cups sifted all-purpose flour

Steps:

  • Preheat oven to 350°F.
  • Raise oven rack one level above middle.
  • Blend butter, sugars, baking soda, baking powder, vanilla and eggs until mixed.
  • Stir in Andes baking chips.
  • Add flour.
  • Chill dough overnight.
  • Measure out approximately 1 ounce of dough.
  • Form into ball, flatten slightly.
  • Place dough onto parchment lined baking sheets.
  • Bake for 8-10 minutes.
  • Allow to cool on pans for two minutes before removing.
  • Finish cooling on wire racks.

Nutrition Facts : Calories 66.9, Fat 2.2, SaturatedFat 1.3, Cholesterol 13.9, Sodium 51.8, Carbohydrate 10.8, Fiber 0.2, Sugar 5.5, Protein 1

ANDES MINT COOKIES



Andes Mint Cookies image

"These really taste like Andes Mints, not just like mint chocolate chip cookies."

Provided by Duff Goldman

Categories     dessert

Time 45m

Yield 24 cookies

Number Of Ingredients 13

Nonstick cooking spray
2 1/2 cups all-purpose flour
3/4 cup natural cocoa powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
2 sticks (1 cup) plus 2 tablespoons butter, softened
1 cup granulated sugar
1 cup lightly packed light brown sugar
2 extra-large eggs
1 teaspoon pure vanilla extract
1 teaspoon peppermint extract
1 cup chocolate chips
1 cup mint chips (or chopped Andes Chocolate Mints)

Steps:

  • Preheat the oven to 350 degrees F and lightly coat a baking sheet with cooking spray. Sift the flour, cocoa powder, baking soda and salt into a medium bowl and set aside.
  • With a hand or stand mixer, cream the butter and both sugars until fluffy. Add the eggs, vanilla and peppermint extracts and mix well.
  • Add the dry mixture to the butter mixture and mix well. Stir in the chocolate chips and mint chips.
  • Roll the dough into 1 1/2-inch balls and place them on the prepared baking sheet. With two fingers, press the cookies down to about 1 inch thick, keeping the cookies about 2 inches apart.
  • Bake for 15 to 18 minutes, or until not glossy. Let the cookies cool on a wire rack.

ANDES DOUBLE CHOCOLATE CHIP MINT COOKIES



Andes Double Chocolate Chip Mint Cookies image

Make and share this Andes Double Chocolate Chip Mint Cookies recipe from Food.com.

Provided by nalyd8991

Categories     Drop Cookies

Time 15m

Yield 30 cookies

Number Of Ingredients 11

1/2 cup sugar
1/2 cup brown sugar
1/2 cup margarine, softened
2 eggs
1/2 teaspoon vanilla
1 3/4 cups flour
1/2 teaspoon baking soda
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
3/4 cup chocolate chips
1/2 cup andes mint chip

Steps:

  • Preheat the oven to 375°F.
  • In a large mixing bowl combine the sugar, brown sugar, margarine, eggs, and vanilla.
  • Add the remaining ingredients, except for the mint and chocolate chips
  • Drop dough by the tablespoon onto a cookie sheet.
  • Cook for 8-10 minutes until golden brown.

Nutrition Facts : Calories 108.8, Fat 4.9, SaturatedFat 1.5, Cholesterol 14.1, Sodium 82.8, Carbohydrate 16, Fiber 0.9, Sugar 9.2, Protein 1.7

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