Andes Mint Cookies 2 Ways

Now you can have Andes Mint Cookies your way. You can make mint surprise cookies with a wafer sandwiched between two thin cookie dough rounds. For a fast, easy cookie, chop the wafers to make mint chunk cookies. Both cookies deliver chocolate and creamy mint satisfaction.

Prep dough: 1 hour Chill dough: 2 hours Bake: 10-11 minutes Bake at: 375° Makes: 20 large cookies Pan: baking sheet Difficulty: cookie #1 intermediate & cookie #2 easy

Ingredients:

1 1/2 cups (180g) all-purpose flour 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup (1 stick) butter, softened 1/2 cup (102g) sugar 1/4 cup (53g) light brown sugar, packed 1 large egg 1 1/2 teaspoons water 1/2 teaspoon vanilla extract 1 box Andes Mints, refrigerated

Directions:

Cookie #1 mint surprise: In a medium bowl, sift together flour, baking soda, and salt. In a large bowl, use an electric mixer at medium speed to cream butter until whipped, about 30 seconds. Gradually add sugar and light brown sugar with mixer running and then beat about 2 minutes more. Turn off the mixer and add egg, water, and vanilla. Turn on mixer and beat to combine. Stir in the dry ingredients to just mix. Scrape down sides of bowl with a rubber spatula and stir any bits of flour into the dough. Cover bowl and chill 2 hours. Pre-heat oven to 375°. Have ready an ungreased baking sheet. Unwrap 10 of the cold Andes Mints and then unwrap more as needed. Roll out the chilled dough on a generously floured surface to the thickness of pie crust, about 1/8". Keep turning dough or slide a metal spatula underneath to prevent sticking. Work fast before the dough warms up. Using a 2 1/2" biscuit cutter, cut out dough rounds. Place a round on the baking sheet and then place an Andes Mint in the center. Cover with a second dough round and press edges together with fingers to seal. Place cookies 2" apart on baking sheet. Bake 10-11 minutes until light brown. Do not overbake. Let cool on baking sheet for 5 minutes before transferring to wire rack to cool completely. Cookie #2 mint chunk: Follow above directions up to the point of chilling dough. When you begin making dough, place mints in freezer. As soon as the dough is made, carefully pulse mints in the small work bowl of a food processor to a mix of chip and chunk sizes. Do not overprocess. Stir mint chunks into dough to evenly distribute. Cover bowl and chill 2 hours. Pre-heat oven to 375°. Use a #30 cookie scoop (2 tablespoons) to measure dough. Shape the dough into 1 1/2" balls and flatten slightly. Place cookies on ungreased baking sheet 2" apart. Bake 10-11 minutes until light brown. Do not overbake. Let cool on baking sheet for 5 minutes before transferring to wire rack to cool completely.

Tips:

• Dough is sticky to handle. When making cookie #2 (mint chunk), shaping is easier if you lightly coat your hands with cooking spray.
• You can make refrigerator cookies with cookie #2 (mint chunk). Place dough on lightly floured wax paper. Shape dough into log about 2" in diameter. Fold one side of the wax paper over the dough log and then continue rolling up the log. Twist each end of the wax paper to seal. Chill logs 4 hours or overnight. Cut in slices 1/4" thick and bake as usual.

• To freeze, place cooled cookies in an airtight container, separating layers with wax paper. Freeze up to 3 months.

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