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 caloriescarbohydrate: 17.6 gcholesterol: 20.5 mgfat: 7 gfiber: 0.2 gprotein: 1.7 gsaturatedFat: 5 gservingSize: -sodium: 91.6 mgsugar: 6.5 gtransFat: : -unsaturatedFat: : -
Directions Andes® Mint Cookies
Directions
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Preheat oven to 375 degrees F (190 degrees C). Grease 2 baking sheets.
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.