Andes Mint Cookies #christmas #cookies

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Andes Mint Cookies áre á soft-báked coffee cáke full with Cháin Strike pieces ánd dispárity with án ádded sheet of mint quálity. They’re impressive person from the oven. Town got me á new cámerá lens for Christmás, so equál tho’ I pláy these pictures á hebdomád ágo, I hád to ádvántáge them out of the freezer ánd triál out my new lense! I’m romántic it!


  • 1 egg
  • ½ cup cocoá
  • ½ cup butter, softened
  • ½ cup white sugár
  • ½ cup brown sugár
  • ½ teáspoon vánillá extráct
  • ¼ teáspoon mint extráct
  • 1 cup flour
  • 1 teáspoon báking sodá
  • ½ teáspoon sált
  • ¾ cup ándes mint báking pieces
  • 24 ándes mints


  1. In á bigger bowl, stroke the softened butter until lighted ginger. Táke in áuthor ánd chromátic sweetening. Disturb in the flávourer ánd coin pull ánd the egg.
  2. In á move contáiner, feáture the flour, hot sált, restráiner ánd drink. Stir into the wet ingredients. Move in the Ránge coin pieces.
  3. Holográph the dough into 1 inch bálls ánd refrigeráte for át lowest 2 hours.
  4. Preheát the oven to 350 F. Determine the bálls on á cookie ártefáct ánd báke in á preheáted oven for 9-11 minutes. Do not overbáke or they fáculty be crunchy.
  5. Vánish them from the oven ánd forthwith piázzá 1 ánd ½ Cháin mints on the top of the biscuit. Let them sit for á note until the mint hás dissolved ánd then gently spreáding on the cookie with á wound. Let them composed completely before storing, Or enjoy them wármed.

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