Andes Mint Cookies
By Relightle
Ingredients
- 1/2 cup salted butter, softened
- 3/4 cup dark brown sugar
- 1/2 cup white sugar
- 1 tsp. baking soda
- 1 tsp. baking powder
- 2 tsp. vanilla extract
- 2 eggs
- 1 package (10 oz.) Andes Baking Chips
- 2 2/3 cups sifted all-purpose flour
Details
Level of difficulty Average
Preparation time 15mins
Cooking time 10mins
Cost Average budget
Preparation
Step 1
Beat butter, sugars, baking soda, baking powder, vanilla and eggs until mixed. Stir in Andes Baking Chips then flour.
Step 2
Chill for approximately 30 minutes in refrigerator. Measure out approximately 1oz. dough. Form ball and slightly flatten.
Step 3
Bake on non-stick cookie sheet at 350* F for 8-10 minutes. Cool on cookie sheets for two minutes before removing.
You'll also love
-
Christmas cake Gramma Brett
3.8/5
(6 Votes)
-
Cookies and Cream Milkshake
3.8/5
(11 Votes)
-
Stuffed Peppers
3.1/5
(49 Votes)
-
Recipewe ♡ Iced Melon Soup with Mint Oil and...
3.2/5
(231 Votes)
Chef Tips and Tricks
These salted caramel thumbprint cookies are easy to make and super delicious!
INGREDIENTS:
- 1/4 cup / 50g of softened butter
- 1 egg (divide the yolk and white)
- 1/4 cup / 50g of sugar
- Pinch of sea salt
- 1 cup / 150g of flour
- 1 cup / 100g of chopped nuts
- Salted caramel
- Melted dark chocolate
METHOD:
-
In a bowl, mix together the butter, egg yolk, sugar, and salt.
-
Add the flour and mix. Roll into a ball.
-
Chill for 30 minutes.
-
Remove from refrigerator. Divide the dough and roll into 1-inch balls.
-
Dip each ball in egg yolk, and then roll in chopped nuts.
-
Place on baking sheet (lined with parchment paper), and press your thumb into the center.
-
Bake at 340°F/170°C for 12 minutes, or until golden.
-
Remove from oven and let cool.
-
Pour the salted caramel into the center groove,and drizzle with dark chocolate.
-
Enjoy!
Review this recipe