Andes Mint Cookies Recipe 435

Steps:

• Preheat oven to 350°. In a large bowl, cream butter, sugars and vanilla until light and fluffy, 5-7 minutes. Beat in eggs. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into creamed mixture. Stir in baking chips., Drop dough by rounded tablespoonfuls 3 in. apart onto greased baking sheets. Bake 10-12 minutes or until light brown. Remove from pans to wire racks to cool.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 2 baking sheets.
• Beat butter, white sugar, and brown sugar together in a bowl until smooth and creamy. Add eggs one at a time, beating well after each addition. Beat in vanilla extract.
• Whisk flour, baking powder, and salt together in a bowl. Gradually add flour mixture to butter mixture until dough is just-combined. Transfer dough to a resealable plastic bag, squeeze out excess air, and seal bag. Refrigerate until dough firms, at least 2 hours.
• Divide dough into 42 portions and wrap 1 dough portion around 1 mint. Repeat with remaining dough portions. Place dough 2-inches apart on prepared baking sheets.
• Bake in the preheated oven until edges of cookies are golden, 10 to 12 minutes.
• Melt remaining chocolate mint candies in a microwave-safe glass or ceramic bowl in 30-second intervals in the microwave, stirring after each melting, for 1 to 3 minutes. Drizzle melted mint chocolate over cookies.

Steps:

• Preheat the oven to 350 degrees F and lightly coat a baking sheet with cooking spray. Sift the flour, cocoa powder, baking soda and salt into a medium bowl and set aside.
• With a hand or stand mixer, cream the butter and both sugars until fluffy. Add the eggs, vanilla and peppermint extracts and mix well.
• Add the dry mixture to the butter mixture and mix well. Stir in the chocolate chips and mint chips.
• Roll the dough into 1 1/2-inch balls and place them on the prepared baking sheet. With two fingers, press the cookies down to about 1 inch thick, keeping the cookies about 2 inches apart.
• Bake for 15 to 18 minutes, or until not glossy. Let the cookies cool on a wire rack.