How To Make Andes Mint Cookies
You get a nice minty after taste when you take a bite from this mint cookies recipe. They’re chewy and addictive, that you might even eat the entire batch.
Serves:
Ingredients
- 2¼cupsall-purpose flourspoon and level
- 2tspbaking powder
- ½tspsalt
- 2cupsgranulated sugar
- 1cupcocoa powderunsweetened , spoon and level
- ¾cupvegetable oil
- 4largeeggs
- 2tspvanilla extract
- 48Andes Mints Chocolatesunwrapped, from two packages
Instructions
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In a medium mixing bowl whisk together flour, baking powder, and salt, set aside.
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In the bowl of an electric stand mixer fitted with the paddle attachment blend together sugar, cocoa powder and vegetable oil until well combined.
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Mix in eggs and vanilla extract.
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Add flour mixture and mix until combined. Scrape bowl and fold to ensure it’s evenly incorporated.
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Scrape dough up the sides of the bowl. Freeze 45 to 60 minutes or until firm enough to handle.
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Preheat oven to 350 degrees F during the last 15 minutes of dough chilling.
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Scoop dough out and shape into 1-inch balls. Transfer to a baking sheet lined with parchment paper or a silicone baking mat spacing them 2-inches apart.
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Flatten dough balls about halfway (with greased hands or cup). Bake in preheated oven about 9 to 11 minutes (they should appear slightly under-baked). Meanwhile unwrap chocolates.
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Immediately after removing chocolates from oven gently press one Andes Mint into each cookie. Let rest about 5 minutes until softened then spread over cookie.
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Chill to set faster or transfer to a wire rack and let set at room temperature.
Nutrition
- Calories: 143.16kcal
- Fat: 7.20g
- Saturated Fat: 2.29g
- Trans Fat: 0.03g
- Monounsaturated Fat: 3.76g
- Polyunsaturated Fat: 0.81g
- Carbohydrates: 20.33g
- Fiber: 1.41g
- Sugar: 13.85g
- Protein: 1.90g
- Cholesterol: 15.50mg
- Sodium: 46.96mg
- Calcium: 22.94mg
- Potassium: 76.26mg
- Iron: 0.93mg
- Vitamin A: 6.67µg
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