ANDES MINT COOKIES RECIPE: HOW TO MAKE IT
Transform your favorite candy into a baked treat! These Andes mint cookies are better than any after-dinner mint. —Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Total Time 25 minutes
Prep Time 15 minutes
Cook Time 10 minutes
Yield 3 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into creamed mixture. Stir in baking chips., Drop dough by rounded tablespoons 3 in. apart onto greased baking sheets. Bake 10-12 minutes or until light brown. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 155 calories, FatContent 8g fat (6g saturated fat), CholesterolContent 24mg cholesterol, SodiumContent 107mg sodium, CarbohydrateContent 20g carbohydrate (13g sugars, FiberContent 0 fiber), ProteinContent 2g protein.
ANDES® MINT COOKIES RECIPE | ALLRECIPES
Andes® mints wrapped in buttery cookie dough. A favorite in our house every Christmas!
Provided by Curlygirl
Categories Cookies
Total Time 2 hours 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 42 cookies
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 138.8 calories, CarbohydrateContent 17.6 g, CholesterolContent 20.5 mg, FatContent 7 g, FiberContent 0.2 g, ProteinContent 1.7 g, SaturatedFatContent 5 g, SodiumContent 91.6 mg, SugarContent 6.5 g
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- Bake two 9" round layers of chocolate cake according to box instructions. Let cool completely. Make ganache: In a large saucepan over medium heat, bring heavy cream to a simmer until tiny bubbles form around the edges. Remove from heat and add chocolate chips, whisking until combined. Let mixture cool until it reaches a spreadable consistency, at least 30 minutes, before frosting cake. Meanwhile, make buttercream: In a large bowl using a hand mixer, cream together butter, powdered sugar, and peppermint extract until light and fluffy. Add cream and green food coloring and stir until evenly combined. Top 1 cake layer with buttercream, then place the second cake layer on top of it. Top with ganache. You can either leave the sides of the cake naked or frost all of the sides with ganache, as seen in the video. Decorate with Andes mints.
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