Andes Mint Cookies

5 from 1 vote

Andes Mint Cookies have the perfect combination of mint and chocolate in every bite. The chocolate cookies are made with melted Andes mints and have a shiny crinkle top.

Prep Time20

Cook Time12

Chill2

Total Time32

Servings: cookies

Author: Miranda Couse

Ingredients

36 Andes Mints divided
1/3 cup shortening
1 cup granulated sugar
2 teaspoon vanilla extract
2 large eggs
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt

Instructions

Place a double boiler or a heat-proof bowl with 24 Andes Mints on top of a saucepan of simmering water. The heat-proof bowl shouldn't touch the simmering water. Melt the candies until smooth, stirring constantly. Remove the bowl from the heat and let cool.
In a large bowl, add in the 1/3 cup shortening. Beat with a hand mixer on medium until creamy.
Add in 1 cup granulated sugar and beat until well combined.
Add in 2 teaspoon vanilla extract, 2 large eggs, and melted chocolate. Continue to beat until thoroughly combined.
In a separate bowl, add in the 1 1/2 cups all-purpose flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt. Stir to combine.
Slowly beat in the flour mixture until the flour is just worked into the dough.
Cover mixture with plastic wrap and chill for 2-3 hours, or until dough is easy to work with.
Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.
Chop up the remaining 10 Andes Mints. Set aside.
Using a 1 1/2 tablespoon cookie scoop, scoop dough into 1-1/2 inch balls and place 3 inches apart on the baking sheet.
Bake for 10-12 minutes, until tops form cracks.
Remove from oven and place 3-4 pieces of the chocolate candies on the tops of cookies. Do not press the pieces down into the cookie.
Return to oven for an additional 1 minute.
Remove from oven and allow to cool on cooling rack.
Store in an airtight container.

Notes

Storage: Store in an airtight container at room temperature for up to 5 days.

Nutrition