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.
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
Easy Andes Mint Cookies. Thick, soft, chewy, and healthy recipe. Use Andes Mint candies or creme de menthe baking chips for the perfect cookie!
Provided by Erin Clarke / Well Plated
Categories Dessert
Time 1h30m
Number Of Ingredients 11
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.
Nutrition Facts : ServingSize 1 cookie, Calories 128 kcal, Carbohydrate 17 g, Protein 2 g, Fat 6 g, SaturatedFat 5 g, Cholesterol 8 mg, Fiber 1 g, Sugar 11 g
ANDES MINT COOKIES
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
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.
ANDIES CANDIES COOKIES
From Northpole.com. These look great. Planning for holiday cookie tray. Prep time doesn't include chill time.
Provided by MsSally
Categories Dessert
Time 30m
Yield 10 dozen
Number Of Ingredients 10
Steps:
- In sauce pan over low heat, melt butter; add sugar and water. Then add chocolate chips. Stir until partially melted.
- Remove from heat; stir in applesauce, then cool for 5 minutes. Add egg sub. and dry ingredients; mix with a mixer on low speed until blended.
- Chill 1 hour.
- Make into 1" balls and bake on an ungreased cookie sheet at 350°F for 10-13 minutes. While still hot, put Andies candy mint on each cookie, let it get soft then swirl mint with spoon. Cool on baking rack.
Nutrition Facts : Calories 791.6, Fat 26.6, SaturatedFat 14.5, Cholesterol 0.1, Sodium 384.1, Carbohydrate 155.4, Fiber 5, Sugar 50.2, Protein 8.4
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.
CHOCOLATE CHIP, ANDIES MINT CHOCOLATE COOKIES
The best chocolate chip mint cookies. Everyone request these at Christmas time when I do all my holiday baking.
Provided by Katherina1
Categories Drop Cookies
Time 1h
Yield 48 cookies, 48 serving(s)
Number Of Ingredients 11
Steps:
- Cream until light and fluffy: margarine, sugar, eggs, vanilla extract, and mint extract.
- Combine in separate bowl: flour, cocoa, baking soda, and salt.
- Gradually beat the dry mixture into the creamed mixture.
- Stir in: dark chocolate chips,.
- Chill until firm enough to handle about 1 hour.
- While chilling, chop Andies mints.
- Preheat oven to 350°F.
- Shape dough into 1 inch balls and place on ungreased cookie sheet.
- Bake at 350°F for 8-10 minutes. 1 minute before removing from oven sprinkle the chopped Andies mints over the tops of the cookies (yes this will deflate them but they are so good.
- After you remove them from the oven let them rest for a few minutes on the cookie sheet.
- Remove from cookie sheet and place on racks to cool.
Nutrition Facts : Calories 117.7, Fat 6.1, SaturatedFat 2, Cholesterol 8.8, Sodium 92.4, Carbohydrate 16.1, Fiber 0.9, Sugar 9.2, Protein 1.4
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
KELLY'S AMAZING ANDES MINT THUMBPRINT COOKIES
This was a cookie recently shared at my friend Donna's annual cookie exchange. Kelly is our friend who brought the cookie that had everyone asking "Who made this?" "Can I have the recipe?" "Are there anymore???". I looked on the Zaar and didn't see any quite like this one. Hope you enjoy this delight. I would caution that you keep these separate from your other cookies otherwise everything will taste minty.
Provided by SugaJ
Categories Dessert
Time 25m
Yield 36 COOKIES
Number Of Ingredients 12
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.
ANDIES CANDIES COOKIES
Steps:
- In sauce pan over low heat, melt butter; add sugar and water. Then add chocolate chips. Stir until partially melted. Remove from heat; stir, then cool for 5 minutes. Add eggs and dry ingredients; mix with a mixer on low speed until blended. Chill 1 hour.
- Make into little balls and bake on an ungreased cookie sheet at 350 degrees F for 10-13 minutes.
- While still hot, put Andies candy mint on each cookie, let it get soft then swirl mint with spoon. Cool on baking rack.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
ANDES CRèME DE MENTHE COOKIES - ANDES MINT COOKIES
I found this recipe on the back of Andes Crème de Menthe Baking Chips. I made a few small changes and am really pleased with the results! These cookies taste very similar to the Girl Scouts Thin Mint Cookies!
Provided by Dine Dish
Categories Dessert
Time 20m
Yield 42 cookies
Number Of Ingredients 9
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.
Nutrition Facts : Calories 76.5, Fat 2.5, SaturatedFat 1.5, Cholesterol 14.7, Sodium 62.6, Carbohydrate 12.4, Fiber 0.2, Sugar 6.2, Protein 1.1
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