Andes Mint Cookies
The recipe Andes Mint Cookies can be made in approximately 45 minutes. This lacto ovo vegetarian recipe serves 36 and costs 14 cents per serving. One serving contains 125 calories, 1g of protein, and 7g of fat. A few people really liked this dessert. This recipe is liked by 64 foodies and cooks. A mixture of baking soda, unsalted butter, cream, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Gal on a Mission. Overall, this recipe earns a very bad (but still fixable) spoonacular score of 3%. Users who liked this recipe also liked Andes Mint Cookies, Andes Mint Cookies, and Andes Mint Cookies.
Servings: 36
Ingredients:
1 teaspoon baking soda
2 teaspoons cornstarch
5 Andes Cream De Menthe Thins, chopped into chunks
1 cup Andes Creme De Menthe Baking Chips
1 large egg
2 cups all-purpose flour
¼ cup granulated sugar
¾ cup light brown sugar, packed
½ teaspoon salt
12 tablespoons (1.5 sticks) unsalted butter, softened at room temperature
Equipment:
stand mixer
baking paper
baking sheet
plastic wrap
oven
wire rack
Cooking instruction summary:
Cream together the butter, light brown sugar, and granulated sugar until lightly and fluffy with a handheld or a stand mixer.Add in the egg and cream everything together.Slow mix in the flour, cornstarch, baking soda, and salt until the cookie dough has formed.Fold in the Andes Creme De Menthe baking chips.Wrap the cookie dough in plastic wrap and store in the refrigerator at for least 3 hours or up to 72 hours.Preheat oven to 350 degrees. Line a cookie sheet with parchment paper or a silicon baking mat.Scoop 1.5-2 tablespoons of cookie dough onto the cookie sheet and bake for 9-11 minutes.Remove from oven and allow the cookies to cool for 2 minutes, and then transfer to a cooling rack.
Step by step:
1. Cream together the butter, light brown sugar, and granulated sugar until lightly and fluffy with a handheld or a stand mixer.
2. Add in the egg and cream everything together.Slow mix in the flour, cornstarch, baking soda, and salt until the cookie dough has formed.Fold in the Andes Creme De Menthe baking chips.Wrap the cookie dough in plastic wrap and store in the refrigerator at for least 3 hours or up to 72 hours.Preheat oven to 350 degrees. Line a cookie sheet with parchment paper or a silicon baking mat.Scoop 1.5-2 tablespoons of cookie dough onto the cookie sheet and bake for 9-11 minutes.
3. Remove from oven and allow the cookies to cool for 2 minutes, and then transfer to a cooling rack.
Nutrition Information:
covered percent of daily need
