Andes Mint Chocolate Cookies

Desserts | March 11, 2017 | By

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.

  1.  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.
  2. 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!

Andes Mint Chocolate Cookies
Yields 48
Love mint? Love cookies? These are for you.
Write a review
Print
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
137 calories
18 g
8 g
7 g
1 g
2 g
31 g
94 g
11 g
1 g
5 g
Nutrition Facts
Serving Size
31g
Yields
48
Amount Per Serving
Calories 137
Calories from Fat 60
% Daily Value *
Total Fat 7g
10%
Saturated Fat 2g
9%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Cholesterol 8mg
3%
Sodium 94mg
4%
Total Carbohydrates 18g
6%
Dietary Fiber 0g
1%
Sugars 11g
Protein 1g
Vitamin A
0%
Vitamin C
0%
Calcium
1%
Iron
1%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 Cup Sugar
  2. 1 1/2 Cups Brown Sugar, lightly packed
  3. 1 1/2 Cups Crisco
  4. 4 Tablespoons Milk
  5. 2 Teaspoons Vanilla
  6. 2 Large Eggs
  7. 1 Teaspoon Salt
  8. 1 1/2 Teaspoons Baking Soda
  9. 3 1/2 Cups of All Purpose Flour
  10. 3-4 cups of Andes Mint Pieces
Instructions
  1. Preheat your oven to 375 degrees.
  2. 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.
  3. 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.
beta
calories
137
fat
7g
protein
1g
carbs
18g
more
Blue Eyed Baker http://theblueeyedbaker.com/
Tags:

Comments

Be the first to comment.

Leave a Comment

You can use these HTML tags:
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>