Andes Mint Cookies
Submitted by kyp0197
Buttery cookies hiding a whole Andes mint inside, wrapped in soft dough and topped with a pecan half for surprise chocolate-mint magic in every bite.
YIELD
2 dozenPREP
20 minCOOK
10 minREADY
6 hrsThese cookies are basically edible presents: each one conceals an entire Andes mint wrapped in tender, vanilla-scented dough that bakes up golden around the edges while the mint inside melts into a molten pocket of chocolate-peppermint bliss.
The pecan on top signals what’s coming, but nothing quite prepares you for that first warm, gooey bite.
Overnight chilling is non-negotiable here (it keeps the dough firm enough to wrap around the mints without falling apart).
Kitchen Tips
- Chill overnight: Well-chilled dough is essential for wrapping the mints cleanly and preventing spreading during baking.
- Seal completely: Make sure the dough fully covers each mint with no gaps, or chocolate will leak out and burn on the pan.
- Watch the time: These bake fast (7-9 minutes) and can go from golden to overdone quickly, so keep an eye on them.
- Cool on the pan: Let cookies sit for a few minutes before moving them so the melted mint can set slightly.
Variations
- Different mints: Try peppermint patties or thin chocolate mint wafers for variety.
- Add chocolate chips: Fold ½ cup mini chocolate chips into the dough for extra chocolate intensity.
Ingredients
Directions
In a large bowl, cream sugars and butter or margarine.
Add eggs and water.
Beat well. Mix flour, soda and salt well. Add gradually to egg mixture.
Chill dough overnight (it is important that the dough be WELL chilled).
Wrap each mint completely in cookie dough. Place 2 inches apart on lightly greased cookie sheets and put a nut half on top of each cookie.
Bake 7 to 9 minutes until golden brown in a 375℉ (190℃). oven.
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