Andes Mint Cookies
1 cup granulated sugar
1/2 cup packed brown sugar
3/4 cup butter or margarine
2 large eggs
1 teaspoon vanilla extract
2 tablespoons water
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
6 ounces Andes mints
Pecan halves
In a large bowl, cream sugars and butter or margarine. Add eggs, vanilla and water. Beat well. Mix flour, baking soda and salt well. Add gradually to egg mixture. Chill dough overnight (it is important that the dough be well chilled). Preheat oven to 375 degrees. Wrap each mint completely in cookie dough. Place 2" apart on lightly greased cookie sheets and put a nut half on top of each cookie. Bake 7-9 minutes until golden brown. Allow to cool thoroughly on wire racks.
Note: from alt.cookies.yum.yum.yum
Reviews of Andes Mint Cookies:
1-5 of 17 reviews Next >>
susan in FL Jan 24, 2008
Would make this again.
Nice surprise from the typical chocolate cookie. used the andes cherry mints too- both were put high on my request list.
Angie in Frisco, TX Dec 25, 2007
Would make this again.
I added this recipe to my cookie plates that I deliver to friends and neighbors and it was the favorite of all! My 3 kids were crazy about them as well. The nut halves looked nice on top and went suprisingly well with the mint inside the cookie.
Robin in FL Dec 19, 2007
Would make this again.
This recipe is very good. I broke the Adnes in half which worked much better. Make sure you leave plenty of space between them because they flatten out and spread. My first batch ran together. Also make sure the Andes are COMPLETELY covered or the chocolate goos out. By the 3rd batch, I was a pro.
Jenn Dec 17, 2007
Would make this again.
I didn't put the nuts on, but everyone who has tried them absolutely loves them. It was really easy to make too!
Kyle in Aberdeen, SD Dec 13, 2007
Would make this again.
Do I really need to preheat my oven overnight? How long should I leave the teaspoon of vanilla sitting around? Great recipe. Needs some rewriting however. Cookies were a hit.
