Description
Andes Mint Cookies combine the richness of buttery chocolate cookies with a refreshing minty twist from Andes Mints. Perfect for holiday baking or a sweet treat any time of year
Ingredients
Scale
- For the Dough:
- 1 cup unsalted butter, softened
- 1 cup white sugar
- ½ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- For the Filling and Topping:
- 65 unwrapped Andes mints (divided)
Instructions
- Prepare the Dough:
- Cream butter, white sugar, and brown sugar until fluffy. Add eggs and vanilla, mixing well after each addition.
- In another bowl, whisk together flour, baking powder, and salt. Gradually mix the dry ingredients into the wet mixture until just combined.
- Chill the Dough:
- Transfer the dough to a resealable bag, remove excess air, and refrigerate for at least 2 hours to improve texture and flavor.
- Shape the Cookies:
- Preheat the oven to 375°F (190°C) and grease two baking sheets.
- Divide the dough into portions and wrap each portion around a piece of chopped Andes mint, ensuring the mint is fully enclosed.
- Bake:
- Place the dough balls on the prepared baking sheets, spacing them evenly. Bake for 10–12 minutes, or until the edges are golden brown.
- Decorate:
- Melt any remaining Andes mints and drizzle over the cooled cookies for an extra touch of flavor.
- Prep Time: 20 minutes
- Cook Time: 10-12 minutes
- Category: Cookies
- Cuisine: American
Keywords: Andes Mint Cookies