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 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.
MINT CHOCOLATE CHIP PILLOWS
I have been trying to think of creative new dessert recipes that not only incorporate my hubby's favorite chocolate, but also my favorite mint. It is no secret that I am not a lover of chocolate and that is fine with me, I have found several other desserts I love, namely anything with mint. I was in the kitchen cooking and baking up a storm and knew I wanted to try my hand with a new "cookie" recipe. Now I put cookie in quotes because after tasting them, Mr. Baking Bad said I could not call them cookies. He actually described them as the best dessert he had ever ate. They combine the perfect amount of sweetness and chocolate, with a hint of mint to tie everything together. The recipe is so versatile as well. If you do not like mint, you can switch those chips out for more chocolate chips, white chocolate, butterscotch, etc. The flavor combinations are endless and I cannot wait to try more. Believe me, once you try these lovely pillows of sweetness you will want to keep them on hand at all times, they are so addictive.
Provided by Baking Bad
Categories Drop Cookies
Time 55m
Yield 30 cookies, 30 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 300 degrees. Cover baking sheet with Silpat or nonstick silicone pad.
- Beat the egg whites and cream of tartar together on high speed until soft peaks form. Add the sugar in 1/8 cup at a time, then vanilla extract. Make sure after eat addition you achieve stiff peaks and all the sugar is incorporated and the mixture glossy.
- Sift the cocoa powder into the egg white mixture, and fold until combined. Fold in chips.
- Drop the mixture onto the cookie sheet by tablespoon, which should make approximately 30 cookies.
- Bake 35-45 minutes or until just look dry. Cool slightly and then remove to a wire rack and cool 20 minutes.
- Store in airtight container at room temperature for up to a week.
Nutrition Facts : Calories 30.4, Fat 0.9, SaturatedFat 0.5, Sodium 8, Carbohydrate 5.4, Fiber 0.3, Sugar 5, Protein 0.7
THE BEST MINT CHOCOLATE COOKIES
Tender cookies with milk chocolate chips and peppermint extract.
Provided by MIZBRAND
Categories Desserts Cookies Drop Cookie Recipes
Time 27m
Yield 72
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Stir together the all-purpose flour, whole wheat flour, cocoa powder, dry milk, baking soda and salt; set aside.
- In a large bowl, cream together the butter, vegetable oil, brown sugar and white sugar until smooth. Beat in the eggs one at a time then stir in the vanilla and peppermint extracts. Gradually stir in the dry ingredients using a wooden spoon. Finally, fold in the milk chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 112.5 calories, Carbohydrate 11.4 g, Cholesterol 11 mg, Fat 7.3 g, Fiber 0.4 g, Protein 1.2 g, SaturatedFat 3.1 g, Sodium 61.9 mg, Sugar 7.5 g
CHOCO MINT PILLOWS
Make and share this Choco Mint Pillows recipe from Food.com.
Provided by Cook4_6
Categories Dessert
Time 1h
Yield 49 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 400 degrees.
- In large mixing bowl, combine sugar, butter, egg and vanilla. Beat at medium speed of electric mixer 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 dough into 13 x 9 rectangle.
- Arrange mints evenly on dough, forming 7 rows of 7 mints.
- Between 2 sheets of wax paper, roll remaining dough into 13 x 9 rectangle.
- Discard top sheet of wax paper.
- Carefully turn second rectangle over mint-topped dough, matching edges.
- Using scalloped pastry wheel, cut dough evenly between the mints.
- Gently press edges of pillows to seal.
- Place pillows 2 inches apart on ungreased cookie sheet.
- Bake for 9 to 12 minutes or until edges are light golden brown.
- Cool completely before storing.
Nutrition Facts : Calories 108, Fat 5.1, SaturatedFat 3.1, Cholesterol 14.3, Sodium 48.5, Carbohydrate 16.3, Fiber 0.4, Sugar 4.1, Protein 1.1
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