CHOPPED ANDES MINTS RECIPES
ANDES MINT COOKIES RECIPE | DUFF GOLDMAN | FOOD NETWORK
"These really taste like Andes Mints, not just like mint chocolate chip cookies."
Provided by Duff Goldman
Categories dessert
Total Time 45 minutes
Cook Time 20 minutes
Yield 24 cookies
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F and lightly coat a baking sheet with cooking spray. Sift the flour, cocoa powder, baking soda and salt into a medium bowl and set aside.
- With a hand or stand mixer, cream the butter and both sugars until fluffy. Add the eggs, vanilla and peppermint extracts and mix well.
- Add the dry mixture to the butter mixture and mix well. Stir in the chocolate chips and mint chips.
- Roll the dough into 1 1/2-inch balls and place them on the prepared baking sheet. With two fingers, press the cookies down to about 1 inch thick, keeping the cookies about 2 inches apart.
- Bake for 15 to 18 minutes, or until not glossy. Let the cookies cool on a wire rack.
BEST ANDES CHOCOLATE CHIP COOKIES RECIPE - HOW TO ... - DELISH
Andes Chocolate Chip Cookies from Delish.com are perfectly sweet and minty.
Provided by Lauren Miyashiro
Categories nut-free vegetarian Christmas dinner party baking dessert
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 0S
Yield 38
Number Of Ingredients 11
Steps:
- Preheat oven to 375° and line two large baking sheets with parchment paper. In a medium bowl, whisk flour, baking soda, salt, and espresso powder until combined. In a large bowl, using a hand mixer, beat butter and sugars until smooth and mixture is light. Add eggs, one at a time, beating well between each addition. Add vanilla and beat until combined. Gradually add dry ingredients to wet ingredients and stir until just combined. Fold in most Andes and chocolate chips. Using a medium cookie scoop, form dough into balls and place on prepared baking sheets, about 2" apart. Flatten slightly then top with remaining Andes. Bake until cookies are set and edges are golden, 10 to 12 minutes.
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- Preheat oven to 350° and line two large baking sheets with parchment paper. In a large bowl using a hand mixer, beat butter and sugar until mixture is pale and fluffy. Add egg and peppermint extract and mix until fully combined. Add flour, baking soda, baking powder, salt and green food coloring and mix until just combined and dough is green to your liking. Fold in chopped Andes. Using a small cooking scoop, form small balls and place on baking sheets about 2" apart. Sprinkle with sugar. Bake until cookies are puffed and set, 10 to 12 minutes. Let cool for 10 minutes on baking sheet then transfer to a wire rack to cool completely.
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