Andes Crème De Menthe Cookies Recipes

CREME DE MENTHE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the eggs, then stir in the creme de menthe liqueur. Combine the flour, baking soda and salt; stir into the mint mixture. Mix in the chocolate chips by hand using a wooden spoon. Drop dough by heaping teaspoonfuls onto an ungreased cookie sheet. Cookies should be at least 2 inches apart.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

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:

• 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 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 CREME DE MENTHE CHUNK COOKIES RECIPE - (3.8/5)

Steps:

• Mix butter, sugars, baking soda, baking powder, vanilla and eggs until well blended. Stir in baking chips and then flour. Chill for about one hour in the refrigerator. Form 1 ounce balls and flatten with a fork. Raise the oven rack one level above the middle. Bake on non-stick baking pans. Bake at 350 degrees for about 8-10 minutes. Cool on pans for 2 minutes before removing. Makes around 4 dozen cookies.

ANDES MINT CHOCOLATE COOKIES

Steps:

• Preheat your oven to 350 degrees F.
• In a mixing bowl, cream the softened butter and granulated sugar together. Add eggs and Adam's Peppermint Extract and beat everything until light and fluffy, scraping the sides often.
• In another bowl, sift together the flour, cocoa powder, salt, baking soda and baking powder until combined well.
• Mix the wet ingredients with the dry ingredients and mix well.
• Gently fold in the Andres Creme De Menthe Baking Chips,
• Create dough balls about 1" or so. Place about 1 1/2" apart on a silpat lined baking sheet.
• Bake for 10-12 minutes. DO NOT OVERBAKE. The top will probably still look soft looking.
• Break apart a Andes Creme de Menthe After-Diner Mint and gently press one half into the top of each cookie. Pressing very gently.
• Allow cookies to cool about 5 minutes or so on cookie sheet before moving to a cooling rack to cool completely.
• These store in an airtight container for several days, freeze really well for a few weeks and to serve with deliciously melty chocolate, zap in microwave about 10-15 seconds.

ANDES MINT COOKIES

Steps:

• Preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
• In a stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar for 2-3 minutes until creamy and light.
• Add the vanilla and eggs, then beat again, making sure to scrape down the bottom and sides of the bowl.
• Mix in the flour, cornstarch, baking soda, and salt just until combined. It's okay if some streaks of flour remain.
• Stir in the Andes mint pieces and dark chocolate. If you didn't buy a extra box of Andes mints for chopping and pressing into the tops of the cookies, you might want to set aside 1/4 cup of the Andes mint pieces for pressing into the tops of the cookies after baking.
• Use a cookie scoop to drop balls of dough onto the prepared baking sheets, spacing them a couple inches apart. Bake for 10-11 minutes, just until the edges are set but the middle still looks slightly under baked and even a bit shiny in the center. The cookies will continue to set up on the baking sheet after they are taken out of the oven.
• Gently press a few extra pieces of Andes mints and dark chocolate into the tops of each cookie. This is a vanity move, but I love cookies that look extra pretty and this is my trick to making them that way! These cookies are SO GOOD when warm and the chocolate is still all melty from the oven.

ANDES CRèME DE MENTHE COOKIES

Steps:

• 1. Preheat oven to 350° F.
• 2. Raise oven rack one level above the middle and bake on non-stick baking pans.
• 3. Blend butter, sugars, baking soda, baking powder, vanilla and eggs until mixed.
• 4. Stir in Andes Baking Chips and then flour. Chill approximately one hour in the refrigerator.
• 5. Measure out approximately 1 oz. of dough. Form a ball and slightly flatten.
• 6. Bake at 350° F for approximately 8 - 10 minutes.
• 7. Cool on pans for two minutes before removing.

ANDES CREME DE MENTHE CHEESECAKE RECIPE

Steps:

• Preheat oven to 350 degrees. Mix crumbs and butter and pat into bottom of greased 9 inch springform pan. Bake for 5 minutes. While crust is baking, beat cream cheese and sugar until smooth and creamy. Add vanilla. Beat in eggs 1 at a time, only until mixed. Do not overbeat mixture with the eggs in it. Stir in 1/2 pkg of baking chips. Pour on top of crust and bake 50-60 minutes or until cheesecake is very lightly brown around the edges and the inside is almost set. Let cool at room temp for 15 minutes. Slide a knife around the edge and remove springform ring. Cool in refrigerator overnight. Mix half of the remaining baking chips with cream. Melt in microwave and stir until smooth. Mixture will be very runny. Spread a very thin layer on top of cheesecake and sprinkle remaining andes chips on top. This thin layer hardens quickly. I find that it works good to cut the cheesecake into pieces before putting the top layer and garnish on. Otherwise the thin chocolate layer breaks up into pieces as you are cutting the cheesecake.