Andes Mint Chocolate Covered Cookies Recipes

ANDES MINT CHOCOLATE COVERED COOKIES

Steps:

• Melt dark cocoa mint candy melts in a microwave-safe bowl in the microwave in 30 second intervals, stirring between each interval to prevent chocolate from burning.
• Spoon 2 tablespoons of the melted mint candy into each of the cookie molds.
• Place a mint Oreo cookie on top of the melted mint chocolate.
• Spoon additional melted mint chocolate on top of each Oreo, up to the fill line.
• Chill for 20-30 minutes to allow the chocolate to harden.
• Line a cookie sheet with wax or parchment paper. Gently pop the Oreos out of their molds and place on the lined cookie sheet.
• Add the green candy melts to a microwave-safe bowl. Microwave for 45 seconds. Stir until melted and smooth.
• Drizzle the melted green chocolate on top of each Oreo. Place 3-4 pieces of Andes mints on top. Allow to set and enjoy!

CHOCOLATE ANDES MINT COOKIES

Steps:

• Preheat oven to 350°F
• Combine flour, cocoa, baking soda, and salt in a small bowl; set aside.
• Cream butter, shortening, granulated sugar, and brown sugar in a large mixing bowl.
• Add vanilla extract and eggs, beating well.
• Switch from an electric mixer to a sturdy spoon, and gradually mix in the flour mixture.
• Stir in mint chips. The dough will be VERY stiff.
• Drop by well-rounded teaspoons (I use a cookie scoop) onto parchment-lined baking sheets.
• Bake for 10 minutes, until centers are set.
• Remove immediately (be careful, so cookies do not fall apart) to wire racks to cool completely.

ANDES MINT COOKIES

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.