Best 11 Andes Mint Cookies Recipes

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:

• 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.

ANDES MINT CHIP COOKIES

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.

ANDES MINT CHIP SOFT FUDGY CHOCOLATE COOKIES

Steps:

• To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, sugars, eggs, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes. Stop, scrape down the sides of the bowl, and add the pudding mix, cocoa, espresso granules, and beat on low speed until just combined, about 1 minute. Stop, scrape down the sides of the bowl, and add the flour, baking soda, optional salt, and beat on low speed until just combined, about 1 minute. Stop, scrape down the sides of the bowl, and add the Andes chips, chopped chocolate, and beat on low speed until just combined, about 30 seconds. Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 14 equal-sized mounds of dough. Roll into balls, and flatten slightly. Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 2 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading. Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 10 minutes, or until edges have set and tops are just set, even if slightly undercooked and glossy in the center. Don't overbake which is easy to do with dark cookies. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don't use a rack. Cookies are best warm and fresh, but will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days or in the freezer for up to 6 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

ANDES MINT PILLOW COOKIES

Steps:

• 1. Preheat oven to 400° F.
• 2. In a large mixing bowl, combine sugar, butter, egg and vanilla. Beat with electric mixer at medium speed until light and fluffy.
• 3. Add flour, baking powder and salt. Beat at low speed until soft dough forms.
• 4. Divide dough in half.
• 5. On well-floured surface, roll half of the dough into a 14 x 9-inch rectangle. Arrange mints evenly on dough, forming 7 rows of 7.
• 6. Between 2 sheets of wax paper, roll remaining dough into a second 14 x 9-inch rectangle.
• 7. Remove top sheet of wax paper and discard.
• 8. Carefully turn second rectangle over mint-topped dough, matching edges.
• 9. Remove remaining wax paper. Using a pizza cutter or scalloped-edge pastry wheel, cut dough evenly between mints. Gently press edges of pillows to seal.
• 10. Place pillows 2 inches apart on ungreased cookie sheets.
• 11. Bake at 400° degrees for 7 to 10 minutes, or until edges are light brown. Cool completely before storing.

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 MINT CHUNK IRISH OATMEAL COOKIES

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.

KELLY'S AMAZING ANDES MINT THUMBPRINT COOKIES

Steps:

• Preheat oven to 350 degrees.
• In large bowl, beat 1 cup butter and powdered sugar on medium speed until fluffy. Beat in peppermint extract, egg yolks and food coloring 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 10-12 minutes until set. Reshape wells with end of wooden spoon.
• Cool completely-15 minutes.
• In medium microwavable bowl, place chocolate chips, cream and butter on high 1 minute or until mixture looks melted but not too hot.
• Fill each well with about 1 teaspoon mixture-wait about 10 minutes until chocolate mixture is slightly cooled down then garnish w/candy piece-you may need to test candy before inserting all of them.
• Let stand 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.

ANDES MINT OATMEAL COOKIES

Steps:

• In large bowl, beat together butter and sugars until light and fluffy. Blend in eggs and vanilla extract. Add remaining ingredients, except mints; mix well. Shape dough into two 12-inch long rolls; wrap in wax paper. Freeze several hours or overnight. Heat oven to 350 degrees F. Cut each roll into 1/4-inch thick slices. Bake on ungreased cookie sheets for 8 to 10 minutes or until lightly browned. Immediately after removing from oven, place 1/2 Andes mint on each cookie. Spread melted mint over entire top of cookie. Remove from sheet; cool on wire racks.

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.