Andes Mint Cookies

Welcome to Holiday Treats week on Newlyweds.  I will be posting a new treat each day this week, and I hope you will share some of your favorite treats too. Link up below, or even in the comments section.

I made this recipe for the first time last year to take to my grandmother Memaw’s house for Christmas.  Andes just reminds me of her.  Growing up she always had Andes mints at Christmas, I loved them so much and they were always a special treat.  Truth be told I am sure I ate far more than my fair share each time.  When I ran across this recipe I knew I had to make it and share with her.

The cookies are a delicious sugar cookie with a delightfully minty bite inside.  So perfect for Christmas!

Ingredients: 1 cup sugar, 1/2 cup packed brown sugar, 1 1/2 sticks butter, 2 large eggs, 1 tsp vanilla , 2 tbsp water, 3 cups all-purpose flour, 1 tsp baking soda, 1/2 tsp salt, 2 boxes Andes mints

Here’s the packaging on Andes mints, if you’ve never tried them, run out and buy some now.  RUN!

To start mix your flour, salt, and baking soda  together.

Then in your mixer, add both sugars and softened butter

beat until well incorporated.

Then add the eggs,

vanilla

and 2 tablespoons of water, mix together.

Then slowly add the flour mixture.

Scrape down the sides in between the additions.

The dough will be stiff.

Go ahead and cover with plastic wrap and refrigerate for at least 1 hour, up to overnight.

Meanwhile open your mint candies.  Go ahead and sample the minty chocolaty goodness. 

Let them take you back, imagine Christmas time at Memaw’s, opening presents and singing Christmas carols and her dressing, oh the dressing. One day, if I am brave enough, I will attempt her dressing.  It’s out of this world.

Once the dough has chilled take about a tablespoon amount and wrap it around the mint.

Truth be told I like big cookies, and I used about 2 times the dough necessary, so if you want smaller cookies, go ahead.

Bake at 375 for about 7-10 minutes, depending on the size of your cookies.  Set aside to cool.

Then take your extra andes, and put in a microwave safe bowl and melt in the microwave at 30 second intervals until melted.

Then drizzle melted chocolate on top of the cookies.

Go ahead and sample one still warm from the oven.

And if you have extra melted Andes, drizzle some on top of popcorn, you won’t be sorry.

Try these.  Memaw will be so proud.

Print This RecipeAndes Mint Cookies

1 cup sugar
1/2 cup packed brown sugar
1 1/2 sticks butter
2 large eggs
1 tsp vanilla
2 tbsp water
3 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 box Andes mints

Cream sugars and butter. Add eggs, vanilla and water. Beat well. Mix flour, baking soda and salt. Add gradually to egg mixture. Cover and chill dough at least 1 hour or overnight. Preheat oven to 375 degrees. Wrap each mint completely in cookie dough and place 2″ apart on lightly greased cookie sheets. Bake 7-9 minutes until golden brown. Allow to cool thoroughly on wire racks.
Melt additional Andes mints and drizzle on top of cooled cookies.

Please join in on the Holiday Treat week. If you have a recipe you’d like to share please share with Linky Tools, I will have him up all week so feel free to add as many recipes as you would like. If you don’t have a blog please leave the recipe in the comments section. I love new recipes. Can’t wait to see what you’ve been cooking up. Please also be sure to link back here so others can join in.

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