Andies Candies Mint Chocolate Cookies

Andes Candies Mint Chocolate Cookies Audrey's Little …

WebNov 25, 2019 · Andes Candies Mint Chocolate Cookie Recipe Ingredients: 1/2 cup butter, room temperature. 1/2 cup sugar. 1/2 cup brown sugar. 1 …

1. Preheat your oven to 350 degrees F.
2. Unwrap 24 Andes mints and set them aside. They will go on top of the cookies once they are done baking.
3. Cream together butter, sugars, vanilla, and mint extract in a large bowl. Or use a Kitchenaid stand mixer which is one of my most favorite kitchen gadgets.
4. Then mix in egg.

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Andes Mint Chocolate Cookies Love to be in the Kitchen

WebMar 11, 2017 · Instructions. Preheat the oven to 350˚ F. Line 2 baking sheets with parchment paper or silicone baking mats. In the bowl of an …

Rating: 4.8/5(177)
1. Preheat the oven to 350˚ F. Line 2 baking sheets with parchment paper or silicone baking mats. In the bowl of an electric mixer, combine the butter and sugars. Beat together on medium-high speed until light and fluffy, 2-3 minutes. Blend in the egg and vanilla, scrape down the bowl if needed.
2. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Slowly add the dry ingredients into the wet ingredients in the mixer on low speed just until incorporated. Mix in the milk on the lowest speed and fold in the Andes Mints and chocolate chips.
3. Roll about 2 tablespoons of dough into balls and place on the baking sheets. Top each cookie with a little more Andes Mints.
4. Bake 10-11 minutes. Let cool on the baking sheets for about 5 minutes, then transfer to a wire rack to cool completely.

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Andes Mint Cookies {Festive and Easy Recipe!}

WebNov 29, 2018 · Instructions. In a medium mixing bowl, stir together the white whole wheat flour, baking powder, baking soda, salt, and espresso …

1. 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.
2. 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.
3. 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!)
4. 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.

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