ANDES MINT CHOCOLATE CHIPS RECIPES
ANDES CRèME DE MENTHE COOKIES - ANDES MINT ... - FOOD…
I found this recipe on the back of Andes Crème de Menthe Baking Chips. I made a few small changes and am really pleased with the results! These cookies taste very similar to the Girl Scouts Thin Mint Cookies!
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 42 cookies
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F Do not do this until after dough has been refrigerated.
- Blend butter, brown sugar, white granulated sugar, baking soda, baking powder, vanilla and eggs until ingredients are mixed.
- Add Andes Baking Chips and mix.
- Add Flour and continue to mix until all ingredients are well blended together.
- Cover and chill in the refrigerator for 45-60 minutes.
- Spoon out approximately 1 oz of dough per cookie.
- Form a ball and then slightly flatten.
- Place on non-stick baking pans and bake for approximately 8-10 minutes.
- Cool on pans for 2 minutes, then remove.
Nutrition Facts : Calories 76.5, FatContent 2.5, SaturatedFatContent 1.5, CholesterolContent 14.7, SodiumContent 62.6, CarbohydrateContent 12.4, FiberContent 0.2, SugarContent 6.2, ProteinContent 1.1
PEPPERMINT CHEESECAKE RECIPE: HOW TO MAKE IT
People are thrilled when they see me coming with this rich, smooth cheesecake—it's always a crowd pleaser. Not only does it look sensational, but it is so scrumptious. —Carrie Price, Ottawa, Illinois
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 55 minutes
Prep Time 40 minutes
Cook Time 01 hours 15 minutes
Yield 16 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , In a small bowl, combine cookie crumbs and butter. Press onto the bottom and 1 in. up the sides of prepared pan. Place pan on a baking sheet. Bake until set, 12-14 minutes. Cool on a wire rack. , In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, flour and extracts. Add eggs; beat on low speed just until combined. Fold in chips. Pour into crust. (Pan will be full.) Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake at 325° until center is just set and top appears dull, 1-1/4 to 1-1/2 hours. Remove springform pan from water bath. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan., For topping, in a large bowl, beat cream cheese and sugar until smooth. Stir one-fourth whipped topping into mixture; fold in remaining whipped topping. Spread or pipe onto cheesecake. Garnish with crushed candy canes and shaved chocolate if desired.
Nutrition Facts : Calories 711 calories, FatContent 51g fat (33g saturated fat), CholesterolContent 153mg cholesterol, SodiumContent 424mg sodium, CarbohydrateContent 52g carbohydrate (38g sugars, FiberContent 2g fiber), ProteinContent 10g protein.
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