Andes Chocolate Mint Cookies Recipes

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.

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.

CHOCOLATE ANDES MINT COOKIES

Steps:

• Preheat oven to 350°F
• Combine flour, cocoa, baking soda, and salt in a small bowl; set aside.
• Cream butter, shortening, granulated sugar, and brown sugar in a large mixing bowl.
• Add vanilla extract and eggs, beating well.
• Switch from an electric mixer to a sturdy spoon, and gradually mix in the flour mixture.
• Stir in mint chips. The dough will be VERY stiff.
• Drop by well-rounded teaspoons (I use a cookie scoop) onto parchment-lined baking sheets.
• Bake for 10 minutes, until centers are set.
• Remove immediately (be careful, so cookies do not fall apart) to wire racks to cool completely.

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.