Andes® Mint Cookies

Rating: 5 stars
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Andes® mints wrapped in buttery cookie dough. A favorite in our house every Christmas!

By Curlygirl

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Recipe Summary

prep:
15 mins
cook:
15 mins
additional:
2 hrs
total:
2 hrs 30 mins
Servings:
42
Yield:
42 cookies
Nutrition Info
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Ingredients

42
Original recipe yields 42 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 375 degrees F (190 degrees C). Grease 2 baking sheets.

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  • Beat butter, white sugar, and brown sugar together in a bowl until smooth and creamy. Add eggs one at a time, beating well after each addition. Beat in vanilla extract.

  • Whisk flour, baking powder, and salt together in a bowl. Gradually add flour mixture to butter mixture until dough is just-combined. Transfer dough to a resealable plastic bag, squeeze out excess air, and seal bag. Refrigerate until dough firms, at least 2 hours.

  • Divide dough into 42 portions and wrap 1 dough portion around 1 mint. Repeat with remaining dough portions. Place dough 2-inches apart on prepared baking sheets.

  • Bake in the preheated oven until edges of cookies are golden, 10 to 12 minutes.

  • Melt remaining chocolate mint candies in a microwave-safe glass or ceramic bowl in 30-second intervals in the microwave, stirring after each melting, for 1 to 3 minutes. Drizzle melted mint chocolate over cookies.

Nutrition Facts

Per Serving:
139 calories; protein 1.7g 3% DV; carbohydrates 17.6g 6% DV; fat 7g 11% DV; cholesterol 20.5mg 7% DV; sodium 91.6mg 4% DV. Full Nutrition
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Reviews (4)

Read More Reviews

Most helpful positive review

Mystic
Rating: 5 stars
12/06/2015
I found the dough was easier to manage when it was patted into place rather than pushing it around the candy. When I tried to push and smoosh it around the candy it would stick to my hands even after chilling. I took 1 T of dough divided it in half and pressed them to the top and bottom of the candy tapping and patting the dough evenly around so that no candy was visible Once I got that figured out it was a breeze. They came out wonderfully. Read More
Helpful
(4)
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Melissa Goff
Rating: 5 stars
01/06/2015
In my best devilish and descriptive tone on how I feel about these cookies......Austin Powers "yeahhhh bae-bee!!" geez I'm in love! While I followed everything to a T 42 portions in this dough are too big & after about 4 hours in the fridge still slightly sticky (use a little extra flour to douse each portion when wrapping the candies in them). That's the only negative thing I have to say about it. Other then that I bought 2 (8.5oz) bags of Andes Mint Chocolate candy to make sure I had enough as the recipe stated however I thought I was even being liberal with the dough making sure the cookies were perfectly wrapped as possible. My dough worked out giving me 56 little cookies and still had plenty of leftover candies from the 2nd bag I bought to make the drizzle with. I found that next day the cookies were still crisp but not hard bricks and that's a plus in my book. I will note that if you don't drizzle the cookies you can pop them in the microwave for about 10 seconds to have the centers extra gooey and become a mint cookie addict. I will be making these again at St. Patrick's Day and at Christmas because they sure are worth being a repeat offender in my house. TY so much. Another added note is when I melted the leftover chocolate mint candies it seizes in the melting process so add a tsp of shortening to loosen it up or a little more if needed to drizzle beautiful trails of minty goodness over the top. Read More
Helpful
(4)
Mystic
Rating: 5 stars
12/06/2015
I found the dough was easier to manage when it was patted into place rather than pushing it around the candy. When I tried to push and smoosh it around the candy it would stick to my hands even after chilling. I took 1 T of dough divided it in half and pressed them to the top and bottom of the candy tapping and patting the dough evenly around so that no candy was visible Once I got that figured out it was a breeze. They came out wonderfully. Read More
Helpful
(4)
nitza
Rating: 5 stars
11/28/2015
These cookies are delicious! Read More
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Kathy Strader Schamberger
Rating: 5 stars
12/11/2018
I made this recipe two years ago at Christmas time with my special needs class of middle schoolers. They are easy to make and are delicious! My middle schoolers weren't excited about peppermint cookies but the staff were so the cookies didn't last long! Read More
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