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Andes Mint Cookies

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Andes Mint Cookies!

Creamy mint filling sandwiched between delicious dark chocolate cookies. Add a dip of chocolate on one end and you have the most delicious minty treat ever!!

Sometimes I just crave mint and chocolate. Mint and dark, not-too-sweet, chocolate. I have a favorite chocolate cut-out cookie and for this recipe I changed it around a bit to make it dark and less sweet. I love (love!!) how these turned out. My mom made wonderful mint brownies, and I grabbed the mint filling from those to add as a filling to these.

Andes Mint Cookies!

I think you will love these!!!  Here is how I made them (printable recipe):

INGREDIENTS: (makes about 24 cookies, depending on the size of your cookie cutter)

  • 2 sticks of butter, softened
  • 1 stick of butter, melted
  • 1 cup of granulated sugar
  • 1/2 cup dark brown sugar
  • 1 egg
  • 2 teaspoons of vanilla
  • 2 1/2 cups all-purpose flour
  • 1/2 cup of dark cocoa powder
  • 1/4 teaspoon salt
  • 5 cups powdered sugar
  • 2 teaspoons mint extract
  • green food coloring
  • 1/2 bag of Wiltons candy melts in dark chocolate
  • 1/4 bag of Wiltons candy melts in green

DIRECTIONS:

  • Preheat oven to 325 degrees.
  • Combine 2 sticks of softened butter, and both sugars in a large mixing bowl, and beat on low until creamed together.
  • Add egg and vanilla; beat until smooth and creamy.
  • Add cocoa powder and beat until combined.
  • Gradually add flour until able to remove beaters and knead by hand. Add flour until a smooth ball of dough is formed.
  • Roll out to 1/4 inch thickness and use a cookie cutter to cut into whatever shape you want. I used a rectangle.
  • Place cookies on parchment paper covered cookie sheets, and bake for 12-16 minutes until firm.
  • Cool completely.
  • While cooling, mix 1 stick of melted butter with powdered sugar and mint extract. Add water until mixture is a thick but smooth icing.
  • Add green food coloring to desired shade.
  • Spread mint icing between two cooled cookies.
  • Melt chocolate and green candy melts in two separate bowls in the microwave in 30 second increments, stirring between until smooth.
  • Place green melts in a small zip top bag, zip it tightly shut and clip a small corner off.
  • Spoon chocolate over 1/2 of a cookie, tap on side of bowl to remove excess chocolate and set on parchment paper.
  • Make lines of green on the melted chocolate and use a toothpick to pull through the green chocolate one way and then back the other to make design.

Andes Mint Cookies1Andes Mint Cookies

  • Allow cookie to harden
  • Enjoy!!

Andes Mint Cookies!

My thoughts: These are delicious. I love the dark chocolate cookies so much. They are almost like a not-too-sweet brownie. The mint adds so much and while I really like the look of the dipped end, you could totally skip it and serve the cookies plain. They are a touch less sweet when not half-dipped in chocolate. I hope you get a chance to try these!!  Enjoy!!! ~r

Andes Mint Cookies!

Andes Mint Cookies4

Other not-too-sweet desserts here on Easybaked: (click on photo to see recipe)

Granola CupsCarrot Cookie with Orange FrostingChocolate Chip Oatmeal CookiesStrawberry layer cake

 

 

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About Ruthanne

Ruthanne is a scientist with a passion for baking and food photography. Using her kitchen as a lab, she loves experimenting with a variety of flavors and ingredients to create unique, fun and ultimately tasty delights! Thus she created EasyBaked, a website where sugar and chocolate overflow in fun and easy recipes. Her Motto: Money can’t buy happiness -- but it can buy marshmallows, and that’s nearly the same thing! www.easybaked.net

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