Andesmintcookies Recipes

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

Ingredients

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 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

Ingredients

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

"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

Ingredients

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 MINT COOKIES

Andes Mint Cookies image

This is my favorite cookie-- it's hard to eat just one! The cookie is not too sweet or too chocolatey; they're soft and crumbly with the perfect amont of sweetness

Provided by patriciamercer84

Categories Dessert

Time 20m

Yield 3 dozen, 18 serving(s)

Number Of Ingredients 9

Ingredients

3/4 cup butter
1 1/2 cups packed brown sugar
2 tablespoons water
2 cups semisweet chocolate chips
2 eggs
2 1/2 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
36 chocolate mint wafer candies

Steps:

In a large pan over low heat, cook butter, sugar and water until butter is melted. Add chocolate chips and stir until partially melted. Remove from heat and continue to stir until chocolate is completely melted. Pour into a large bowl and let stand 10 minutes to cool off slightly.
At high speed, beat in eggs, one at a time into chocolate mixture. Reduce speed to low and add dry ingredients, beating until blended. Chill dough about 1 hour.
Preheat oven to 350 degrees F (175 degrees C).
Roll dough into balls (i use a mini ice cream scoop about 1" in diameter) and place on ungreased cookie sheet about 2 inches apart. Bake 8-10 minutes. While cookies are baking unwrap mints and divide each in half. When cookies are brought out of the oven, put 1/2 mint on top of each cookie. Let the mint sit for up to 5 minutes until melted, then spread the mint on top of the cookie. Eat and enjoy!

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