ANDES MINT COOKIES
These Andes Mint Cookies are loaded with chopped Andes creme de menthe pieces and dark chocolate in a buttery, almost toffee-flavored cookie that is barely crisp around the edges and soft and chewy in the middle. The secret is to underbake them ever so slightly, then press a few extra pieces of Andes mints and dark chocolate chips in the tops of each cookie AFTER baking them.
Provided by Amy Nash
Categories Cookies
Time 25m
Number Of Ingredients 11
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.
Nutrition Facts : ServingSize 1 cookie, Calories 284 kcal, Carbohydrate 36 g, Protein 3 g, Fat 15 g, SaturatedFat 11 g, Cholesterol 36 mg, Sodium 230 mg, Fiber 1 g, Sugar 22 g, TransFat 1 g, UnsaturatedFat 3 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.
ANDES MINT CHUNK IRISH OATMEAL COOKIES
The original version of this recipe comes from the cookbook THE IRISH SPIRIT, by Margaret M Johnson. This is my interepetation of her recipe, with the changes and added ingredients that I made. Both my husband and I loved this recipe, however for me, I like them better if they are left refrigerated till hard enough to cut the...
Provided by Rose Mary Mogan
Categories Other Desserts
Time 40m
Number Of Ingredients 12
Steps:
- 1. In my opinion you can not have oatmeal cookies without Raisins and nuts, so I added them to this recipe and they are the best I have had in a long time. The hardest part about this recipe is UNWRAPPING ALL OF THE CANDIES.
- 2. Preheat oven to 350 degrees F. Spray cookie sheet with non stick cooking spray, or use parchment paper, set aside till needed.This is the oat meal that was used in this recipe
- 3. In a large bowl add flour, oatmeal, baking powder, baking soda, & salt then stir to blend. Original recipe said to pulverize mixture in a food processor, but I wanted to keep the texture, and omitted this step.
- 4. In a separate bowl add both sugars and softened butter, and beat till creamy, then add eggs one at a time and beat well after each addition.
- 5. Then add cream liqueur, vanilla & peppermint extract & about 1/3 of flour & beat till blended.
- 6. Add remaining flour mixture in 2 increments,with mixer set to low setting. until all has been added.
- 7. Now add in raisins, nuts and chocolate chunks and stir with a large spoon to mix well.
- 8. Refrigerate till batter is firm. I left batter in fridge till the next morning, then cut dough into large chunk size pieces.
- 9. Place on prepared cookie sheet, and bake in preheated 350 degreeF. oven for 10 to 12 minutes.
- 10. Allow to cool then remove to wire rack to cool completely.
- 11. Serve with cold milk or IRISH COFFEE.
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.
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 CHIP COOKIES
Make and share this Andes Mint Chip Cookies recipe from Food.com.
Provided by shmeks02
Categories Dessert
Time 33m
Yield 48 cookies, 48 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Raise oven rack one level above middle.
- Blend butter, sugars, baking soda, baking powder, vanilla and eggs until mixed.
- Stir in Andes baking chips.
- Add flour.
- Chill dough overnight.
- Measure out approximately 1 ounce of dough.
- Form into ball, flatten slightly.
- Place dough onto parchment lined baking sheets.
- Bake for 8-10 minutes.
- Allow to cool on pans for two minutes before removing.
- Finish cooling on wire racks.
Nutrition Facts : Calories 66.9, Fat 2.2, SaturatedFat 1.3, Cholesterol 13.9, Sodium 51.8, Carbohydrate 10.8, Fiber 0.2, Sugar 5.5, Protein 1
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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What are Andes Mint Chunk Irish Oatmeal Cookies?
Andes Mint Chunk Irish Oatmeal Cookies are a delicious and unique twist on traditional oatmeal cookies. These cookies have a rich and chocolaty taste that is enhanced by the smooth and refreshing flavor of Andes Mints. They are easy to make, and are perfect for satisfying your sweet tooth or serving at a party.Ingredients for Andes Mint Chunk Irish Oatmeal Cookies
The ingredients for the Andes Mint Chunk Irish Oatmeal Cookies are simple and can be found at most grocery stores. They include:- 1 cup unsalted butter, softened
- 1 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 cups old-fashioned rolled oats
- 1 cup Andes Mints, roughly chopped