Andes® Mint Cookies Recipe - Allrecipes.com
Andes(R) Mint Cookies Recipe
  • READY IN hrs

Andes® Mint Cookies

Recipe by  

"Andes® mints wrapped in buttery cookie dough. A favorite in our house every Christmas!"

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Ingredients Edit and Save

Original recipe makes 42 cookies Change Servings
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  • PREP

    15 mins
  • COOK

    15 mins
  • READY IN

    2 hrs 30 mins

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Grease 2 baking sheets.
  2. 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.
  3. 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.
  4. 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.
  5. Bake in the preheated oven until edges of cookies are golden, 10 to 12 minutes.
  6. 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.
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Reviews More Reviews

Jan 06, 2015

In my best devilish and descriptive tone on how I feel about these cookies......Austin Powers "yeahhhh bae-bee!!" geez, I'm in love! While I followed everything to a T, 42 portions in this dough are too big & after about 4 hours in the fridge, still slightly sticky (use a little extra flour to douse each portion when wrapping the candies in them). That's the only negative thing I have to say about it. Other then that, I bought 2 (8.5oz) bags of Andes Mint Chocolate candy to make sure I had enough as the recipe stated, however, I thought I was even being liberal with the dough making sure the cookies were perfectly wrapped as possible. My dough worked out giving me 56 little cookies and still had plenty of leftover candies from the 2nd bag I bought to make the drizzle with. I found that next day, the cookies were still crisp but not hard bricks and that's a plus in my book. I will note that if you don't drizzle the cookies, you can pop them in the microwave for about 10 seconds to have the centers extra gooey and become a mint cookie addict. I will be making these again at St. Patrick's Day and at Christmas because they sure are worth being a repeat offender in my house. TY so much. Another added note is, when I melted the leftover chocolate mint candies, it seizes in the melting process, so add a tsp of shortening to loosen it up or a little more if needed to drizzle beautiful trails of minty goodness over the top.

 

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Nutrition

  • Calories
  • 139 kcal
  • 7%
  • Carbohydrates
  • 17.6 g
  • 6%
  • Cholesterol
  • 22 mg
  • 7%
  • Fat
  • 7 g
  • 11%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 1.7 g
  • 3%
  • Sodium
  • 92 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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