Andes Crème De Menthe Cookies Recipes

ANDES CREME DE MENTHE CHUNK COOKIES RECIPE - (3.8/5)

Steps:

• Mix butter, sugars, baking soda, baking powder, vanilla and eggs until well blended. Stir in baking chips and then flour. Chill for about one hour in the refrigerator. Form 1 ounce balls and flatten with a fork. Raise the oven rack one level above the middle. Bake on non-stick baking pans. Bake at 350 degrees for about 8-10 minutes. Cool on pans for 2 minutes before removing. Makes around 4 dozen cookies.

ANDES MINT COOKIES

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.

CREME DE MENTHE CHEESECAKE COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, beat cookie dough and flour until blended and dough is softened. Beat in egg. Add cream cheese; beat until smooth. Stir in baking chips. (Dough will be soft.), Drop dough by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until bottoms are golden brown, 11-13 minutes. Cool 2 minutes before removing from pans to wire racks to cool completely., If decorating cookies, melt candy coating in a microwave. Cut a small hole in the tip of a pastry bag; insert a small round pastry tip. Fill bag with melted coating. Pipe designs onto cookies; decorate with sprinkles. Freeze option: Freeze undecorated cookies in freezer containers. To use, thaw and decorate as desired.

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.

CREME DE MENTHE COOKIES

Steps:

• In a large bowl, cream margarine and sugar until light and fluffy, 5-7 minutes. Beat in egg. In another bowl, whisk flour and salt; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk. Cover and refrigerate 1 hour or until firm enough to roll., Preheat oven to 325°. Roll each portion of dough between 2 sheets of waxed paper to 1/4-in. thickness (dough will be soft). Cut with a floured 2-in. round cookie cutter. Place 2 in. apart on ungreased baking sheets. Bake until set, 7-8 minutes. Remove from pans to wire racks to cool completely., In a small bowl, mix confectioners' sugar and enough creme de menthe to reach a spreading consistency. Spread evenly on bottoms of half of the cookies; cover with remaining cookies. In a microwave, melt chocolate chips; stir until smooth. Frost cookies.

ANDES CRèME DE MENTHE COOKIES

Steps:

• 1. Preheat oven to 350° F.
• 2. Raise oven rack one level above the middle and bake on non-stick baking pans.
• 3. Blend butter, sugars, baking soda, baking powder, vanilla and eggs until mixed.
• 4. Stir in Andes Baking Chips and then flour. Chill approximately one hour in the refrigerator.
• 5. Measure out approximately 1 oz. of dough. Form a ball and slightly flatten.
• 6. Bake at 350° F for approximately 8 - 10 minutes.
• 7. Cool on pans for two minutes before removing.