Andes Mint Cookies

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Andes Mint Cookies

Ingredients

• 1/2 cup butter, softened
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon mint extract
• 1 egg
• 1 cup flour
• 1/2 cup cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup Andes mint baking pieces
• 24 Andes mints

Instructions

In a large bowl, beat the softened butter until light colored. Cream in white and brown sugar. Beat in the vanilla and mint extract and the egg.

In a separate bowl, combine the flour, baking soda, salt and cocoa. Stir into the wet ingredients. Stir in the Andes mint pieces.

Roll the dough into 1 inch balls and refrigerate for at least 2 hours.

Preheat the oven to 350 F. Place the balls on a cookie sheet and bake in a preheated oven for 9-11 minutes. Do not overbake or they will be crunchy.

Remove them from the oven and immediately place 1 and 1/2 Andes mints on the top of the cookie. Let them sit for a minute until the mint has melted and then gently spread on the cookie with a knife. Let them cool completely before storing, Or enjoy them warm.

This article and recipe adapted from this site

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