Kellys Amazing Andes Mint Thumbprint Cookies Recipes

CHOCOLATE-MINT THUMBPRINTS

Steps:

• Heat oven to 350°F. Line cookie sheets with cooking parchment paper.
• In large bowl, beat 1 cup butter and the powdered sugar with electric mixer on medium speed until light and fluffy. Beat in peppermint extract, egg yolks and food color 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 to 12 minutes or until set. Reshape wells with end of handle of wooden spoon. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
• In medium microwavable bowl, microwave chocolate chips, cream and 3 tablespoons butter on High 1 minute, stirring frequently, until chocolate is melted and mixture is smooth. Fill each well with about 1 teaspoon chocolate mixture; garnish with candy piece. Let stand about 1 hour until chocolate is set.

ANDES CHOCOLATE MINT COOKIES

Steps:

• Heat oven to 350°F.
• Over low heat, combine butter, sugar and water.
• Heat until melted and add chocolate chips until partly melted.
• Remove from heat and stir.
• Pour into large mixing bowl.
• Let stand 10 minutes to cool slightly.
• Beat in eggs one at a time on high speed.
• Reduce mixer to low speed and add flour, salt and baking soda.
• Beat until well-blended.
• Chill one hour (dough is almost liquid before chilling but hardens and is easy to shape after chilling).
• Roll into balls, place two inches apart on parchment paper-lined baking sheets.
• Bake for 10 minutes.
• Place an Andes Mint half on top.
• Allow to melt slightly and spread with a spoon.

CHOCOLATE ANDES MINT COOKIES

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.

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 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.