Andes Mint Chocolate Cookies
Ever since I was a little kid, I remember getting Andes mints in my stocking (not sure why mom switched from those to LifeSavers, but I digress). So for me, it was only a matter of time before I wanted to bake with them. However, there was a really deicious surprise that came out of trying this recipe – that they taste a lot like the thin min Girl Scout cookies – no joke. Don’t you just love surprises that make your life a thousand times better?! The only downside to this recipe is that I usually devour ever single one of these cookies. Richard typically doesn’t get many of these; a fact that I am not particularly proud of. BUT – that means these should be amazing right? Why don’t you make a batch and let me know your thoughts.
- There are a couple things I should share with you so that you are fully successful with this amazing recipes. I am not sure about where you live, but here in Iowa it is very difficult to find the Andes chips for baking, so I literally take the time to break my Andes mints into the correct size – about the size of two chocolate chips.
- With this set of cookies, you are going to want to pull them out before the look done. Baked goods typically cook a few minutes longer after you pull them out of the oven. So you are going to want to pull these out when you see the edges looking golden brown.
Now, lets get cooking!
- 1 Cup Sugar
- 1 1/2 Cups Brown Sugar, lightly packed
- 1 1/2 Cups Crisco
- 4 Tablespoons Milk
- 2 Teaspoons Vanilla
- 2 Large Eggs
- 1 Teaspoon Salt
- 1 1/2 Teaspoons Baking Soda
- 3 1/2 Cups of All Purpose Flour
- 3-4 cups of Andes Mint Pieces
- Preheat your oven to 375 degrees.
- Cream together the Crisco, brown sugar, sugar, milk, vanilla and eggs. I personally use a Kitchen Aid and I lets it work on high for about 3-4 minutes. The trick is too not over-pack the brown sugar Let it cream long enough so that there isn’t a single lump in the mixture. Add the rest of the ingredients, and mix until smooth.
- Add in Andes Mint pieces and mix until fully incorporated, but not so much that you break the pieces even smaller. Scoop cookies dough into 1.5 inch scoops and bake them for about ten minutes, but watch them as every oven is different.