Andes® Mint Cookies recipe

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Ingredients

1 cup butter
1 cup white sugar
½ cup brown sugar
2 eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
65 chocolate-mint layer candies (such as Andes®), unwrapped, divided

Nutrition Info

138.8 calories
carbohydrate: 17.6 g
cholesterol: 20.5 mg
fat: 7 g
fiber: 0.2 g
protein: 1.7 g
saturatedFat: 5 g
servingSize: -
sodium: 91.6 mg
sugar: 6.5 g
transFat: : -
unsaturatedFat: : -

Directions

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

  2. 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.

  3. 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.

  4. 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.

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

  6. 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.

Recipe Yield

42 cookies

Recipe Note

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

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