Ready to get your green on? Or at least eat it? These Andes Mint Cookies are easy to whip up. They look like you spent a long time on these — and will taste like it, too. I’d like to think they are second cousins to these cookies from a few weeks ago. They have a similar base. These are great to make with little helpers, as there will be leftover mints to crack open and spoons to lick. You’ll see.
Andes Mint Chocolate Cookies
- 1 1/4 c. Butter, softened
- 2 c. sugar
- 2 eggs
- 2 tsp. vanilla
- 2 c. flour
- 3/4 c. cocoa
- 1 tsp. baking powder
- 1/2 tsp. salt
- 18 pieces of Andes Mints
Cream butter and sugar together. Add the eggs and vanilla. Slowly incorporate the rest of the dry ingredients. Once fully mixed, roll them up into balls onto the baking sheet. Bake for 8 to 10 minutes at 350 degrees. Once they come out and are hot, place 1/2 of a mint on top of each cookie and let rest for a minute there to melt.
After they start to melt, you can swirl the mints on top of the cookie with the back of your spoon
This will frost the cookie. Then, after you have frosted all the cookies, you will need to find someone to lick the spoon.
That shouldn’t be too hard, right? Now, go enjoy your day since this was a breeze.