Andes Mint Chocolate Covered Cookies Recipes
ANDES MINT CHOCOLATE COVERED COOKIES
It takes just 15 minutes and 4 ingredients to make Andes Mint Chocolate Covered cookies! The perfect holiday treat for friends & family. Festive green treat for St Patrick's Day or a simple cookie for a Christmas cookie exchange. Rich dark chocolate and cool, smooth mint wrapped around a crunchy chocolate cookie! So good!
Provided by Michelle
Categories Dessert
Time 15m
Number Of Ingredients 4
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!
Nutrition Facts : ServingSize 1 cookie, Calories 275 kcal, Carbohydrate 36 g, Protein 2 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 5 mg, Sodium 84 mg, Fiber 1 g, Sugar 30 g
CHOCOLATE ANDES MINT COOKIES
These are chocolate cookies with just the right amount of mint! These cookies usually pleasantly surprise people when they have never had them before. I can only find the green bags of Andes mint baking chips at Wal Mart, and I usually stock up on them, because this is fast becoming our friends' and is already one of my husband's favorite type of cookies. This recipe also doubles well.
Provided by Greeny4444
Categories Drop Cookies
Time 45m
Yield 36 cookies, 18 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 231.5, Fat 11.9, SaturatedFat 5.1, Cholesterol 37.1, Sodium 150.5, Carbohydrate 30, Fiber 1.5, Sugar 16.3, Protein 3
ANDES MINT COOKIES
"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
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.
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