Andes Mint Cookies

Bite into this ordinary looking cookie and find the delicious surprise of an Andes Mint wafer. This special Christmas cookie delivers chocolate and creamy mint satisfaction. Andes Mint Cookies were high on the list of Christmas favorites in our household and a treat my mother made every year.
Prep: 1 hour Chill: 2 hours Bake: 10 to11 minutes Bake at: 375°F Yield: 20 large cookies Pan: baking sheet Difficulty: intermediate

Ingredients

  • 1 1/2 cups (180 grams) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup (102 grams) granulated sugar
  • 1/4 cup (53 grams) light brown sugar, packed
  • 1 large egg, room temperature
  • 1 1/2 teaspoons water
  • 1/2 teaspoon vanilla extract
  • 1 box (4.67-ounce) Andes Mint wafers, cold

Directions

Get started by refrigerating the box of Andes Mint wafers until needed. Bring the remaining dough ingredients to room temperature.

Making the Cookie Dough

  • In a medium bowl, sift together the flour, baking soda, and salt.
  • In a large bowl, use an electric mixer at medium speed to cream the butter until whipped, about 30 seconds. Gradually add the granulated and light brown sugars with the mixer running and then beat about 2 minutes more. Turn off the mixer and add the egg, water, and vanilla. Turn on the mixer and beat to combine.
  • Stir the dry ingredients into the creamed mixture by hand to just combine. Scrape down the sides of the bowl with a rubber spatula and stir any bits of flour into the dough.
  • Cover the bowl and chill the dough for 2 hours.

Assembling the Cookies

  • Pre-heat the oven to 375°F.
  • Have ready an ungreased baking sheet.
  • Unwrap 10 of the cold Andes Mint wafers 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-inch. Keep turning the dough or slide a metal spatula underneath to prevent sticking. Work fast before the dough warms up.
  • Using a 2 1/2-inch biscuit cutter, cut out dough rounds.
  • Place a dough round on the baking sheet and then place an Andes Mint wafer in the center. Cover with a second dough round and press the edges together with your fingers to seal.

Baking the Cookies

  • Place the cookies 2-inches apart on the baking sheet. Bake 10 to 11 minutes at 375°F until light brown. Do not overbake.
  • Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  • Store the cookies in an airtight container separated by layers of wax paper for up to 5 days. The cookies will freeze for up to 3 months.

Tips

  • Expect this cookie dough to be sticky to handle.
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