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.
ANDES MINT CHIP COOKIES
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
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
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 CHIP SOFT FUDGY CHOCOLATE COOKIES
Steps:
- To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, sugars, eggs, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes. Stop, scrape down the sides of the bowl, and add the pudding mix, cocoa, espresso granules, and beat on low speed until just combined, about 1 minute. Stop, scrape down the sides of the bowl, and add the flour, baking soda, optional salt, and beat on low speed until just combined, about 1 minute. Stop, scrape down the sides of the bowl, and add the Andes chips, chopped chocolate, and beat on low speed until just combined, about 30 seconds. Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 14 equal-sized mounds of dough. Roll into balls, and flatten slightly. Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 2 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading. Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 10 minutes, or until edges have set and tops are just set, even if slightly undercooked and glossy in the center. Don't overbake which is easy to do with dark cookies. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don't use a rack. Cookies are best warm and fresh, but will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days or in the freezer for up to 6 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
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- Preheat the oven to 350˚ F. Line 2 baking sheets with parchment paper or silicone baking mats. In the bowl of an electric mixer, combine the butter and sugars. Beat together on medium-high speed until light and fluffy, 2-3 minutes. Blend in the egg and vanilla, scrape down the bowl if needed.
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