ANDES MINT COOKIES
Transform your favorite candy into a baked treat! These Andes mint cookies are better than any after-dinner mint. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 3 dozen.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 155 calories, Fat 8g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 107mg sodium, Carbohydrate 20g carbohydrate (13g sugars, Fiber 0 fiber), Protein 2g protein.
ANDES MINT PILLOW COOKIES
***** These also can be made with Andes Cherry Jubilee or Andes Toffee Crunch Thins.***** I made these for a baby shower, and I know the instructions may look hard, or like a lot to follow, but once you get going its easy! I added food coloring to the dough to make them pink, her baby colors are pink,brown and green. :) Like in...
Provided by Lori Younger
Categories Chocolate
Time 35m
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 400° F.
- 2. In a large mixing bowl, combine sugar, butter, egg and vanilla. Beat with electric mixer at medium speed until light and fluffy.
- 3. Add flour, baking powder and salt. Beat at low speed until soft dough forms.
- 4. Divide dough in half.
- 5. On well-floured surface, roll half of the dough into a 14 x 9-inch rectangle. Arrange mints evenly on dough, forming 7 rows of 7.
- 6. Between 2 sheets of wax paper, roll remaining dough into a second 14 x 9-inch rectangle.
- 7. Remove top sheet of wax paper and discard.
- 8. Carefully turn second rectangle over mint-topped dough, matching edges.
- 9. Remove remaining wax paper. Using a pizza cutter or scalloped-edge pastry wheel, cut dough evenly between mints. Gently press edges of pillows to seal.
- 10. Place pillows 2 inches apart on ungreased cookie sheets.
- 11. Bake at 400° degrees for 7 to 10 minutes, or until edges are light brown. Cool completely before storing.
CHOCO-MINT PILLOWS
I found this recipe years ago in one of my MANY cookie recipe cookbooks, and I've been making them ever since. I use Andes Thin Mints and to make different variations, I just use the different Andes flavors.
Provided by S I
Categories Chocolate
Time 10m
Number Of Ingredients 8
Steps:
- 1. Preheat the oven to 400 degrees F. Combine the butter, sugar, egg and vanilla extract in the bowl of an electric mixer. In a separate medium bowl, combine the flour, baking powder and salt using a whisk; set aside. Beat the butter mixture at medium speed until it is light and fluffy. Add the flour mixture, and beat at low speed until a soft dough forms.
- 2. Divide the dough in half. On a well floured surface, roll half of the dough into a 13x9 inch rectangle. Arrange the mints on the dough, evenly spaced, to form 7 rows of 7. Place the remaining half of dough between two sheets of wax paper and roll it into a 13x9 inch rectangle just like the first.
- 3. Remove the top sheet of wax paper, and invert the dough sheet over the mint topped dough; making sure to match up the edges. Use a pizza cutter, knife, or scalloped pastry wheel and evenly cut the dough between each mint. Press the edges of each pillow to seal.
- 4. Place the pillows 2 inches apart on ungreased or parchment covered cookie sheets. Bake for 10 minutes, or until the edges are a light golden brown. Place on a wire rack to cool completely. Store in an airtight container.
ANDES MINT PILLOW COOKIES RECIPE - (4.4/5)
Provided by kayjayjohnson
Number Of Ingredients 8
Steps:
- Preheat oven to 400° F. In a large mixing bowl, combine sugar, butter, egg and vanilla. Beat with electric mixer at medium speed until light and fluffy. Add flour, baking powder and salt. Beat at low speed until soft dough forms. Divide dough in half. On well-floured surface, roll half of the dough into a 14 x 9-inch rectangle. Arrange mints evenly on dough, forming 7 rows of 7. Between 2 sheets of wax paper, roll remaining dough into a second 14 x 9-inch rectangle. Remove top sheet of wax paper and discard. Carefully turn second rectangle over mint-topped dough, matching edges. Remove remaining wax paper. Using a pizza cutter or scalloped-edge pastry wheel, cut dough evenly between mints. Gently press edges of pillows to seal. Place pillows 2 inches apart on ungreased cookie sheets. Bake at 400° degrees for 7 to 10 minutes, or until edges are light brown. Cool completely before storing.
ANDES® MINT COOKIES
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.
Nutrition Facts : Calories 138.8 calories, Carbohydrate 17.6 g, Cholesterol 20.5 mg, Fat 7 g, Fiber 0.2 g, Protein 1.7 g, SaturatedFat 5 g, Sodium 91.6 mg, Sugar 6.5 g
ANDES SURPRISE PILLOW COOKIES
This recipe came on a coupon for Andes Mints, the surprise is what a pain in the butt they are to make. I am putting up some alterations to the preparation to make the surprise part of this cookie more pleasant. The resulting cookies were, however, worth the pain.
Provided by Erin K. Brown
Categories Dessert
Time 55m
Yield 42 cookies, 42-49 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees.
- In a large mixing bowl, combine sugar, butter*, egg and vanilla. Use an electric mixer to beat until light and fluffy.
- Add flour, baking powder and salt. beat until a soft dough forms.
- Divide dough in half. On a well-floured surface, roll half of the dough into a 14 x 9 inch rectangle.
- Arrange the mints evenly on dough, forming 7 rows of 7. (I only managed 6 rows of 7). Leave enough room between the mints for your index finger to fit. Press the mints into the dough slightly, this will help keep them still when the top layer of dough is applied.
- Between 2 sheets of waxed paper, roll the remaining dough into a second 14 x 9 inch rectangle. I recommend taping the bottom piece to the counter, or the sliding around will make you nuts.
- Remove the top sheet of wax paper, you can save it to cool the finished cookies on or discard it.
- The recipe says to: Carefully turn second rectangle over mint-topped dough, matching edges. (I found this impossible, the dough slides off the waxed paper before you are positioned and attempting to lift it only results in tearing the dough and moving your mints all hither and yon.)
- I recommend instead: Gently roll the second layer up loosely. Position two edges and slowly unroll over the mint covered dough.
- Remove remaining waxed paper.
- Using a pizza cutter or a scalloped-edge pastry wheel, cut dought evenly between mints.
- Gently press edges of pillows to seal.
- Place pillows on an ungreased cookie sheet and bake for 7-10 minutes or until edges are light brown.
- Cool completely before storing.
- *sometimes I use 1 cup of butter flavored shortening + 3-4 tablespoons water instead of butter.
Nutrition Facts : Calories 164.3, Fat 10.6, SaturatedFat 4.7, Cholesterol 16.7, Sodium 25.9, Carbohydrate 17.9, Fiber 0.4, Sugar 4.8, Protein 1.3
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ANDES MINT COOKIES {FESTIVE AND EASY RECIPE!}
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5/5 (31)Total Time 1 hr 30 minsCategory DessertCalories 128 per serving
- In a medium mixing bowl, stir together the white whole wheat flour, baking powder, baking soda, salt, and espresso powder. Fold in the Andes mints or baking chips.
- In a large bowl, whisk together the brown sugar, granulated sugar, melted butter, and vanilla until evenly combined. Add the milk and whisk again until the milk is incorporated into the butter and it is nice and smooth.
- Scatter the flour mixture over the top, and, by hand with a wooden spoon or sturdy rubber spatula, stir to combine. Stop as soon as the flour disappears so that you don’t overwork the dough. If the dough seems very dry, add 1 to 2 teaspoons of milk until it comes together. (It will become moist faster than you think!)
- Clear space in your freezer and line 2 baking sheets with parchment paper or silicone baking mats. With a cookie scoop or spoon, portion the dough by 1 1/2 tablespoonfuls (the dough balls will be about 1 1/2 inches across). Arrange on the baking sheets, leaving at least 2 inches of space around each cookie. Freeze for 30 minutes or refrigerate for 24 hours. Alternatively, you can cover the bowl of dough with plastic wrap, then refrigerate it in the bowl for 24 hours or up to 3 days. Let stand the bowl stand at room temperature for 10 minutes, until the dough is softened enough to scoop, then portion as directed.
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