Andes Mint Cookies Recipes

ANDES MINT COOKIES

Steps:

• Preheat oven to 350º F.
• Combine cake mix, oil and eggs until everything is well blended.
• Scoop balls of dough onto a baking sheet, 2 inches apart. Bake for 8-9 minutes, be careful not to over bake them.
• Immediately after removing from the oven, place Andes Mints on top of the cookies. Use 1-2 mint per cookie.
• After about 5 minutes, use the back of a spoon or knife to spread the melted mint across the top.
• Let the chocolate completely set up before removing and storing in an air tight container for up to 5 days.

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 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 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.

CHOCOLATE MINT CANDIES COOKIES

Steps:

• In a saucepan over medium heat, cook the sugar, butter and water, stirring occasionally until melted. Remove from heat, stir in the chocolate chips until melted and set aside to cool for 10 minutes.
• Pour the chocolate mixture into a large bowl, and beat in the eggs, one at a time. Combine the flour, baking soda and salt, stir into the chocolate mixture. Cover and refrigerate dough for at least 1 hour.
• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Roll cookie dough into walnut sized balls and place 2 inches apart onto the prepared cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven, be careful not to overbake. When cookies come out of the oven, Press one mint wafer into the top of each cookie and let sit for 1 minute. When the mint is softened, swirl with the back of a spoon or toothpick to make a pattern with the green filling of the mint wafer. For smaller cookies, break mints in half.

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:

• Mix cake mix, eggs, and oil together. Batter will be thick. Then stir in chocolate chips.
• Drop by teaspoonful on cookie sheet.
• Bake at 350 degrees for 7 minutes, until tops of cookies just "crack." Do not overcook!
• Remove cookies from oven and place one mint on each cookie. (If using the Andes mint pieces, put a spoonful of mint pieces on top each cookie.
• When candy has softened, swirl gently with knife.
• Cool completely to set candy (put them in the fridge for quick setting).

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.

EASY MINT COOKIES

Steps:

• Prepare cookie dough according to package directions. Cover and chill for 15-20 minutes or until easy to handle., Pat a scant tablespoonful of dough in a thin layer around each mint candy. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 7-9 minutes or until set. Cool for 1 minute before removing from pans to wire racks to cool completely., In microwave-safe bowls, melt each color of candy coating; stir until smooth. Drizzle over cookies. Top with decorating sprinkles if desired.

ANDES MINT COOKIES

Steps:

• Preheat the oven to 325 degrees. In a medium bowl, mix together the flour, baking soda and salt.
• In the bowl of your stand mixer cream together sugar and butter, about 5 minutes.
• Add the eggs, peppermint extract and food coloring if using and mix until just combined.
• Add in flour mixture and mix on low until just combined, being careful not to over mix.
• With a rubber spatula stir in the mints and chips.
• Drop by tablespoon on ungreased cookie sheet and bake in preheated oven for 18 minutes.

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.