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Andes Mint Chocolate Cookies Recipe

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This recipe for Andes Mint Chocolate Cookies is from Kahl's Friends and Families cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 cups flour
1 Tbs. cornstarch
1/2 tsp. salt
1 tsp. baking soda
3/4 cup brown sugar lightly packed
3/4 cup butter softened.
1/2 cup sugar
1 Tbs. mint extract
20 oz. Andes baking chips
24 Andes mint chocolates, unwrapped and cut into triangular shapes

Directions:
Directions:
In a mixing bowl, beat together, butter, brown sugar and sugar until light and fluffy. Beat in the eggs and mint extract. Measure in flour, cornstarch, salt and baking soda. Beat until the butter mixture is just combined. Do not overmix. Next beat in half of the chips until in corporated. Cover and chill the dough for 60 minutes. Pre-heat oven to 350º.
Line a baking sheet with parchment paper - set aside. Portion out 2 Tbs. of the cookie dough and roll it into balls. Roll the balls into remaining mint chips and place onto the baking sheet leaving 3 inches of space between each ball. Bake for 12 minutes or until edges are just slightly brown. Once the cookies are baked, remove them from the oven and gently push 2-3 triangles shaped Andes mints into each cookie.
Allow cookies to cool on the baking sheet for 3 minutes before transferring to wire rack.

 

 

 

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