Andes Mint Cookies
I swear these taste better than they look!
Recipe source:
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The ingredients for this dish are 175 grams of all purpose flour, 1/2 tsp baking soda, 1/4 tsp baking powder, 1/4 tsp salt, 1/2 cup unsalted butter at room temperature, 3/4 cup of sugar, 1 egg, 1/2 tsp mint extract, 8-10 drops of green food coloring, and a package of andes mints, about 28 mints to precise.
First, we will take care of the mints. Unwrap all of the lovely little chocolates and chop them up with a knife… or don’t, you could easily just break them in half. Move them to a prep bowl and set aside.
Sift together the flour, baking soda, baking powder, and salt into a medium bowl or onto a flexible cutting mat.
In a separate bowl, cream together the sugar and butter. Add the mint extract and the egg and thoroughly combine.
Add the dry goods into the wet ingredients in three small installments, stirring each in before adding the next one.
Next, add the food coloring in and stir to even out the color. Finally, fold in the chopped up mints.
Using a 2 tablespoon disher you can get about 20 cookies out of this batter, so you’ll want to double the recipe if you want to make more… or just make smaller cookies.
Make sure you flatten the cookies a bit with your fingers before baking them since the batter is a bit on the stiff side.
Bake at 375 degrees for 8-12 minutes. Next time I make the recipe, I am definitely going to break the mints in half instead of chopping them up, I think they will look better in the cookie this way
Next week I think I’m going to make homemade teriyaki chicken in my slow cooker, so hit the subscribe button so you don’t miss it.
How to Make Chocolate Mint Cookies
These Chocolate Mint Cookies are absolutely next level; a thick and chewy chocolate cookie with bits of chopped andes mints inside.
???? Ingredients ????
1 cup butter, softened
1 1/2 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
10 oz package Andes creme de Menthe Baking Chips or 9.5 oz bag andes mint chocolates, chopped (about 1 1/2 cups)
???? Instructions ????
Preheat oven to 350 degrees.
In a large bowl cream together butter and sugar until smooth and pale colored. Add eggs and vanilla and beat until mix until incorporated.
Stir together flour, cocoa powder, baking soda, and salt; add to butter mixture. Stir in mint chocolate pieces, reserving about 1/4 cup for pressing into the tops of the rolled cookie dough.
Spoon and roll cookie dough into desired size. Place spread apart on a baking sheet lined with parchment paper or silpat liner. Bake for 10-12 minutes or just until set.
Check out my tips and tricks for this recipe ????????
Find all my cookie recipes here ???? ????
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4 Ingredient ANDES MINT COOKIES Recipe
Watch for a Christmas Menu Plan! Easy Breakfast, Lunch, Dinner, and Dessert
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You can literally throw it together in a few minutes since it is only 4 ingredients!
Find the printable recipe here:
You can see all of our recipes on our blog at sixsistersstuff.com.
Andes Mint Cookies - Recipe link in comments!
Andes Cookies
You'll Need:
1 t baking soda
1 t baking powder
2 t vanilla
2 eggs
3/4 c brown sugar
1/2 c white sugar
1/2 c butter, melted
2 eggs
1 bag (8.5 oz) Andes mints, chopped
2 2/3 c flour
Mix everything except the Andes mints and flour just until you can't see the egg anymore.
Add Andes mints and stir about 30 seconds.
Stir in flour and mix for 2 minutes.
Chill in fridge for 45 minutes before making into cookie balls.
Bake at 350 for 8-10 minutes.
Serve warm with a glass of milk!
how to make mint chocolate cookies - easy christmas cookie recipe!
Mint Chocolate Chunk Cookies; soft and chewy chocolate cookies studded with refreshing and rich chunks of mint chocolate.
Original recipe posted on my site:
#cookies #recipes #baking
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* ~ EASY MINT CHOCOLATE CHUNK COOKIES RECIPE ~ *
INGREDIENTS:
- 160g (10 ½ tbsp) softened salted butter
- 200g (1 cup) caster sugar
- 1 large eggs
- 1 large egg yolk
- ½ tsp peppermint extract (optional, for stronger mint flavour)
- 225g (1 ¾ cups) plain or ’00’ flour
- 50g (⅓ cup) cocoa powder
- 280g (10 oz) mint milk chocolate or mint dark chocolate, chopped into chunks
1) In a large bowl, beat together the butter and sugar until just combined.
2) Add the egg, egg yolk, and peppermint extract (if using) one at a time, beating thoroughly between each addition until well incorporated.
3) Mix the flour, cocoa powder, and chocolate chunks into the bowl.
4) Place the bowl of dough in the fridge to chill for at least 1 hour (or anywhere up to 48 hours!). This allows them to hold their shape better and come out nice and thick and chewy.
5) Preheat your oven – 190°C / 170°C fan / 375°F / gas mark 5.
6) Line 2-3 baking trays with greaseproof paper.
7) Roll lumps of dough into round balls and place onto your prepared trays, you should get 14-20 balls of dough.
8) Bake on their trays for 12-14 minutes until they look dry on top. They may seem underdone but they will firm up nicely as they cool!
9) Cool the cookies on their tray for 10 minutes before cooling completely on wire racks.
10) Enjoy!
BE A MAVERICK: why not try baking the dough in one flat layer in a smaller baking tray to make cookie bars instead?
These mint chocolate chunk cookies will keep well in an airtight container for up to 5 days but are best enjoyed fresh!
*THANKS TO EIMEAR, E, AMELIA, CASEY, REBECCA, DAVE, ASHLEY, AND WERLOCK FOR THE PATREON SUPPORT*
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How to make mint cookies? How to make CHOCOLATE mint cookies? Follow today's recipe!
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