Andes Mint Pillow Cookies Recipe 445 Food

ANDES MINT COOKIES

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.

ANDES MINT COOKIES

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!

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.

ANDES® MINT COOKIES

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.

ANDES MINT COOKIES

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.

ANDES MINT PILLOW COOKIES RECIPE - (4.4/5)

Steps:

• Preheat oven to 400° F. In a large mixing bowl, combine sugar, butter, egg and vanilla. Beat with electric mixer at medium speed until light and fluffy. Add flour, baking powder and salt. Beat at low speed until soft dough forms. Divide dough in half. On well-floured surface, roll half of the dough into a 14 x 9-inch rectangle. Arrange mints evenly on dough, forming 7 rows of 7. Between 2 sheets of wax paper, roll remaining dough into a second 14 x 9-inch rectangle. Remove top sheet of wax paper and discard. Carefully turn second rectangle over mint-topped dough, matching edges. Remove remaining wax paper. Using a pizza cutter or scalloped-edge pastry wheel, cut dough evenly between mints. Gently press edges of pillows to seal. Place pillows 2 inches apart on ungreased cookie sheets. Bake at 400° degrees for 7 to 10 minutes, or until edges are light brown. Cool completely before storing.

ANDES MINT PILLOW COOKIES

Steps:

• 1. Preheat oven to 400° F.
• 2. In a large mixing bowl, combine sugar, butter, egg and vanilla. Beat with electric mixer at medium speed until light and fluffy.
• 3. Add flour, baking powder and salt. Beat at low speed until soft dough forms.
• 4. Divide dough in half.
• 5. On well-floured surface, roll half of the dough into a 14 x 9-inch rectangle. Arrange mints evenly on dough, forming 7 rows of 7.
• 6. Between 2 sheets of wax paper, roll remaining dough into a second 14 x 9-inch rectangle.
• 7. Remove top sheet of wax paper and discard.
• 8. Carefully turn second rectangle over mint-topped dough, matching edges.
• 9. Remove remaining wax paper. Using a pizza cutter or scalloped-edge pastry wheel, cut dough evenly between mints. Gently press edges of pillows to seal.
• 10. Place pillows 2 inches apart on ungreased cookie sheets.
• 11. Bake at 400° degrees for 7 to 10 minutes, or until edges are light brown. Cool completely before storing.

ANDES CRèME DE MENTHE COOKIES - ANDES MINT COOKIES

Steps:

• Preheat oven to 350°F Do not do this until after dough has been refrigerated.
• Blend butter, brown sugar, white granulated sugar, baking soda, baking powder, vanilla and eggs until ingredients are mixed.
• Add Andes Baking Chips and mix.
• Add Flour and continue to mix until all ingredients are well blended together.
• Cover and chill in the refrigerator for 45-60 minutes.
• Spoon out approximately 1 oz of dough per cookie.
• Form a ball and then slightly flatten.
• Place on non-stick baking pans and bake for approximately 8-10 minutes.
• Cool on pans for 2 minutes, then remove.

ANDES SURPRISE PILLOW COOKIES

Steps:

• Preheat oven to 400 degrees.
• In a large mixing bowl, combine sugar, butter*, egg and vanilla. Use an electric mixer to beat until light and fluffy.
• Add flour, baking powder and salt. beat until a soft dough forms.
• Divide dough in half. On a well-floured surface, roll half of the dough into a 14 x 9 inch rectangle.
• Arrange the mints evenly on dough, forming 7 rows of 7. (I only managed 6 rows of 7). Leave enough room between the mints for your index finger to fit. Press the mints into the dough slightly, this will help keep them still when the top layer of dough is applied.
• Between 2 sheets of waxed paper, roll the remaining dough into a second 14 x 9 inch rectangle. I recommend taping the bottom piece to the counter, or the sliding around will make you nuts.
• Remove the top sheet of wax paper, you can save it to cool the finished cookies on or discard it.
• The recipe says to: Carefully turn second rectangle over mint-topped dough, matching edges. (I found this impossible, the dough slides off the waxed paper before you are positioned and attempting to lift it only results in tearing the dough and moving your mints all hither and yon.)
• I recommend instead: Gently roll the second layer up loosely. Position two edges and slowly unroll over the mint covered dough.
• Remove remaining waxed paper.
• Using a pizza cutter or a scalloped-edge pastry wheel, cut dought evenly between mints.
• Gently press edges of pillows to seal.
• Place pillows on an ungreased cookie sheet and bake for 7-10 minutes or until edges are light brown.
• Cool completely before storing.
• *sometimes I use 1 cup of butter flavored shortening + 3-4 tablespoons water instead of butter.

KELLY'S AMAZING ANDES MINT THUMBPRINT COOKIES

Steps:

• Preheat oven to 350 degrees.
• In large bowl, beat 1 cup butter and powdered sugar on medium speed until fluffy. Beat in peppermint extract, egg yolks and food coloring until blended. On low speed beat in flour, baking powder and salt.
• Shape dough into 1-inch balls, place 2 inches apart on cookie sheets. Using end of handle of wooden spoon, press a deep well into center of each cookie.
• Bake 10-12 minutes until set. Reshape wells with end of wooden spoon.
• Cool completely-15 minutes.
• In medium microwavable bowl, place chocolate chips, cream and butter on high 1 minute or until mixture looks melted but not too hot.
• Fill each well with about 1 teaspoon mixture-wait about 10 minutes until chocolate mixture is slightly cooled down then garnish w/candy piece-you may need to test candy before inserting all of them.
• Let stand 1 hour until chocolate is set.

ANDES MINT COOKIES RECIPE - (4.3/5)

Steps:

• Mix cake mix, oil, chocolate extract & eggs together. Drop spoonfuls of dough onto baking sheet. Bake at 350 for 6 minutes. Once you take cookies out of the oven & they are still hot, place an unwrapped mint on each cookie. In about 5 minutes, the mint will be melted. Take a spoon & smooth out each mint like frosting.