Andes Mint Doodles Recipes

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.

Steps:

• 1. Pre-heat oven to 350 degrees.
• 2. Sift the flour, cocoa, baking soda and salt together into a bowl and set aside.
• 3. With a hand held or standing mixer, beat together the shortening and butter until creamy.
• 4. Add the sugars and continue beating until light and fluffy.
• 5. Add the eggs and vanilla and beat until thoroughly incorporated.
• 6. Add the flour mixture and blend until smooth.
• 7. Fold in Andes Crème de Menthe Baking Chips.
• 8. Roll the dough, by hand, into a 1 ½ inch balls. Roll the balls in the powdered sugar to fully cover ball. Flatten the balls gently into ½" thick disks and place about 2" apart, spacing them evenly on un-greased baking sheets.
• 9. Bake cookies at 350 degrees for 10-12 minutes.
• 10. Remove from oven and let cookies set 1 minute on baking sheet. Remove from sheet and move to wire rack to cool completely.