Andes Mint Cookies Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1/2 cup butter, softened
1/2 cup white sugar
1/2 cup brown sugar
1/2 teaspoon vanilla extract
1/4 teaspoon mint extract
1 egg
1 cup flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup cocoa
3/4 cup Andes mint baking pieces (I often can't find these and use chopped Andes mints)
12-24 Andes mints
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Directions: |
Directions:In a large bowl, beat the softened butter until light colored. Cream in white and brown sugar. Beat in the vanilla and mint extract and the egg.
In a separate bowl, combine the flour, baking soda, salt and cocoa. Stir into the wet ingredients. Stir in the Andes mint pieces.
Roll the dough into 1 inch balls and refrigerate for at least 2 hours.
Preheat the oven to 350 F. Place the balls on a cookie sheet and bake in a preheated oven for 9-11 minutes. Do not overbake or they will be crunchy.
Remove them from the oven and immediately place 1/2 Andes mint on the top of each cookie. Let them sit for a minute until the mint has melted and then gently spread on the cookie with a knife. Let them cool completely before storing, Or enjoy them warm. |
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Number Of
Servings: |
Number Of
Servings:18 cookies |
Personal
Notes: |
Personal
Notes: May want to double this--only makes 18 cookies.
Remember to allow time to refrigerate dough!
Recipe calls for 1 and 1/2 Andes mint on top of each cookie, but I only use 1/2 of a mint. (Seems to me like it would be too much to use 1 and 1/2).
From Chocolatewithgrace.com
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