Delight your taste buds with the irresistible Andes Mint Pillow Cookies, a heavenly treat that combines the refreshing flavor of Andes mints with the comforting goodness of chewy cookies. Embark on a culinary journey as we unveil the secrets behind these delectable delights, guiding you through the steps to create perfect cookies that will tantalize your senses and leave you craving more. Discover the perfect balance of minty freshness and rich chocolate chips, all wrapped in a soft and chewy cookie that melts in your mouth. Prepare to indulge in a symphony of flavors that will transport you to a world of pure bliss with every bite.
Check out the recipes below so you can choose the best recipe for yourself!
ANDES MINT COOKIES
Transform your favorite candy into a baked treat! These Andes mint cookies are better than any after-dinner mint. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 3 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large bowl, cream butter, sugars and vanilla until light and fluffy, 5-7 minutes. Beat in eggs. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into creamed mixture. Stir in baking chips., Drop dough by rounded tablespoonfuls 3 in. apart onto greased baking sheets. Bake 10-12 minutes or until light brown. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 155 calories, Fat 8g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 107mg sodium, Carbohydrate 20g carbohydrate (13g sugars, Fiber 0 fiber), Protein 2g protein.
ANDES MINT COOKIES
"These really taste like Andes Mints, not just like mint chocolate chip cookies."
Provided by Duff Goldman
Categories dessert
Time 45m
Yield 24 cookies
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F and lightly coat a baking sheet with cooking spray. Sift the flour, cocoa powder, baking soda and salt into a medium bowl and set aside.
- With a hand or stand mixer, cream the butter and both sugars until fluffy. Add the eggs, vanilla and peppermint extracts and mix well.
- Add the dry mixture to the butter mixture and mix well. Stir in the chocolate chips and mint chips.
- Roll the dough into 1 1/2-inch balls and place them on the prepared baking sheet. With two fingers, press the cookies down to about 1 inch thick, keeping the cookies about 2 inches apart.
- Bake for 15 to 18 minutes, or until not glossy. Let the cookies cool on a wire rack.
ANDES MINT PILLOW COOKIES RECIPE - (4.4/5)
Provided by kayjayjohnson
Number Of Ingredients 8
Steps:
- Preheat oven to 400° F. In a large mixing bowl, combine sugar, butter, egg and vanilla. Beat with electric mixer at medium speed until light and fluffy. Add flour, baking powder and salt. Beat at low speed until soft dough forms. Divide dough in half. On well-floured surface, roll half of the dough into a 14 x 9-inch rectangle. Arrange mints evenly on dough, forming 7 rows of 7. Between 2 sheets of wax paper, roll remaining dough into a second 14 x 9-inch rectangle. Remove top sheet of wax paper and discard. Carefully turn second rectangle over mint-topped dough, matching edges. Remove remaining wax paper. Using a pizza cutter or scalloped-edge pastry wheel, cut dough evenly between mints. Gently press edges of pillows to seal. Place pillows 2 inches apart on ungreased cookie sheets. Bake at 400° degrees for 7 to 10 minutes, or until edges are light brown. Cool completely before storing.
ANDES® MINT COOKIES
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease 2 baking sheets.
- Beat butter, white sugar, and brown sugar together in a bowl until smooth and creamy. Add eggs one at a time, beating well after each addition. Beat in vanilla extract.
- Whisk flour, baking powder, and salt together in a bowl. Gradually add flour mixture to butter mixture until dough is just-combined. Transfer dough to a resealable plastic bag, squeeze out excess air, and seal bag. Refrigerate until dough firms, at least 2 hours.
- Divide dough into 42 portions and wrap 1 dough portion around 1 mint. Repeat with remaining dough portions. Place dough 2-inches apart on prepared baking sheets.
- Bake in the preheated oven until edges of cookies are golden, 10 to 12 minutes.
- Melt remaining chocolate mint candies in a microwave-safe glass or ceramic bowl in 30-second intervals in the microwave, stirring after each melting, for 1 to 3 minutes. Drizzle melted mint chocolate over cookies.
Nutrition Facts : Calories 138.8 calories, Carbohydrate 17.6 g, Cholesterol 20.5 mg, Fat 7 g, Fiber 0.2 g, Protein 1.7 g, SaturatedFat 5 g, Sodium 91.6 mg, Sugar 6.5 g
ANDES MINT PILLOW COOKIES
***** These also can be made with Andes Cherry Jubilee or Andes Toffee Crunch Thins.***** I made these for a baby shower, and I know the instructions may look hard, or like a lot to follow, but once you get going its easy! I added food coloring to the dough to make them pink, her baby colors are pink,brown and green. :) Like in my other cookie recipes, I use a baking stone and they turn out amazing as well, although, I suggest leaving them on the stone a bit longer than a pan to cool. ***An easy way to keep cookies soft a few days longer, put a piece of bread in the container with them.***
Provided by Lori Younger @LoriYounger84
Categories Cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 400° F.
- In a large mixing bowl, combine sugar, butter, egg and vanilla. Beat with electric mixer at medium speed until light and fluffy.
- Add flour, baking powder and salt. Beat at low speed until soft dough forms.
- Divide dough in half.
- On well-floured surface, roll half of the dough into a 14 x 9-inch rectangle. Arrange mints evenly on dough, forming 7 rows of 7.
- Between 2 sheets of wax paper, roll remaining dough into a second 14 x 9-inch rectangle.
- Remove top sheet of wax paper and discard.
- Carefully turn second rectangle over mint-topped dough, matching edges.
- Remove remaining wax paper. Using a pizza cutter or scalloped-edge pastry wheel, cut dough evenly between mints. Gently press edges of pillows to seal.
- Place pillows 2 inches apart on ungreased cookie sheets.
- Bake at 400° degrees for 7 to 10 minutes, or until edges are light brown. Cool completely before storing.
ANDES SURPRISE PILLOW COOKIES
This recipe came on a coupon for Andes Mints, the surprise is what a pain in the butt they are to make. I am putting up some alterations to the preparation to make the surprise part of this cookie more pleasant. The resulting cookies were, however, worth the pain.
Provided by Erin K. Brown
Categories Dessert
Time 55m
Yield 42 cookies, 42-49 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees.
- In a large mixing bowl, combine sugar, butter*, egg and vanilla. Use an electric mixer to beat until light and fluffy.
- Add flour, baking powder and salt. beat until a soft dough forms.
- Divide dough in half. On a well-floured surface, roll half of the dough into a 14 x 9 inch rectangle.
- Arrange the mints evenly on dough, forming 7 rows of 7. (I only managed 6 rows of 7). Leave enough room between the mints for your index finger to fit. Press the mints into the dough slightly, this will help keep them still when the top layer of dough is applied.
- Between 2 sheets of waxed paper, roll the remaining dough into a second 14 x 9 inch rectangle. I recommend taping the bottom piece to the counter, or the sliding around will make you nuts.
- Remove the top sheet of wax paper, you can save it to cool the finished cookies on or discard it.
- The recipe says to: Carefully turn second rectangle over mint-topped dough, matching edges. (I found this impossible, the dough slides off the waxed paper before you are positioned and attempting to lift it only results in tearing the dough and moving your mints all hither and yon.)
- I recommend instead: Gently roll the second layer up loosely. Position two edges and slowly unroll over the mint covered dough.
- Remove remaining waxed paper.
- Using a pizza cutter or a scalloped-edge pastry wheel, cut dought evenly between mints.
- Gently press edges of pillows to seal.
- Place pillows on an ungreased cookie sheet and bake for 7-10 minutes or until edges are light brown.
- Cool completely before storing.
- *sometimes I use 1 cup of butter flavored shortening + 3-4 tablespoons water instead of butter.
Nutrition Facts : Calories 164.3, Fat 10.6, SaturatedFat 4.7, Cholesterol 16.7, Sodium 25.9, Carbohydrate 17.9, Fiber 0.4, Sugar 4.8, Protein 1.3
COPYCAT ANDES MINTS
Make and share this Copycat Andes Mints recipe from Food.com.
Provided by GothicGranola
Categories Candy
Time 40m
Yield 32 serving(s)
Number Of Ingredients 4
Steps:
- Line an 8x8-inch pan with aluminum foil.
- Crush the peppermints into a powder by placing them in a ziplog bag and hammering them with something heavy like a rolling pin. or say, a hammer.
- Carefully melt the semisweet chocolate and white chocolate in separate bowls over hot water or slowly in the microwave, using the lowest setting for about 1 1/5 minutes, then stir to fully melt.
- Pour half of the semisweet chocolate into the prepared pan and freeze for 5 minutes.
- Add the crushed peppermints and the drop of green food coloring to the melted white chocolate and stir until the color is evenly distributed; add more color if desired. Pour the mixture over the cold semisweet chocolate layer. Freeze for 5 minutes or until set.
- Pour the remaining half of the semisweet chocolate on top of the green filling layer and spread it evenly.
- Place the finished pan in the freezer for another 5 minutes or until set.
- To cut, remove the foil from pan and slice the layered chocolate into desired shaped. The mints will keep for several days in an airtight container in the fridge. Separate each layer with waxed paper.
Nutrition Facts : Calories 62, Fat 4.8, SaturatedFat 3, Cholesterol 0.5, Sodium 5.6, Carbohydrate 6, Fiber 1.2, Sugar 3.3, Protein 1.1
ANDES MINT COOKIES RECIPE - (4.3/5)
Provided by dkanon
Number Of Ingredients 5
Steps:
- Mix cake mix, oil, chocolate extract & eggs together. Drop spoonfuls of dough onto baking sheet. Bake at 350 for 6 minutes. Once you take cookies out of the oven & they are still hot, place an unwrapped mint on each cookie. In about 5 minutes, the mint will be melted. Take a spoon & smooth out each mint like frosting.
Tips:
- For a rich chocolate flavor, use high-quality cocoa powder. - To achieve a chewy texture, chill the dough before baking. - For a crispy cookie, bake at a higher temperature for a shorter amount of time. - Add a pinch of salt to enhance the flavors of the other ingredients. - Experiment with different extracts, such as vanilla, almond, or orange, to create unique flavor combinations. - For a festive touch, decorate the cookies with sprinkles, chopped nuts, or mini chocolate chips before baking. - Store the cookies in an airtight container at room temperature for up to 3 days, or freeze them for up to 2 months.Conclusion:
These Andes Mint Pillow Cookies are a delicious and easy-to-make treat that is perfect for any occasion. With their soft, chewy texture, rich chocolate flavor, and refreshing mint filling, these cookies are sure to be a hit with everyone who tries them. Whether you are a seasoned baker or a beginner, this recipe is sure to become a favorite. So, preheat your oven and get ready to indulge in these delectable cookies!
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