he finished cookies on or discard it.
The recipe says to
Fold in 3/4 cup Andes candies.
Roll rounded tablespoonfuls
ngredients are mixed.
Add Andes Baking Chips and mix.
n oats, coconut, pecans, and Andes baking chips.
Measure out
ouble boiler, gently melt butter, Andes mints and chocolate. Stir until
Preheat oven to 350\u00b0.
Stir together flour, baking powder and soda; set aside.
In large mixer bowl beat butter and sugars until light.
Beat in vanilla and eggs.
Gradually stir n flour mixture, then coarsely chopped Andes, (optional walnuts and raisins).
Drop onto ungreased baking sheets by tablespoonfuls.
Bake 7 to 8 minutes or until cookies brown.
Cool on sheets 2 to 3 minutes. For thicker cookies refrigerate dough 15 to 20 minutes before cooking.
n the pecans and the Andes candy cane mint baking chips
Preheat oven to 350\u00b0.
Stir together the flour, baking powder and baking soda; set aside.
In large bowl, beat butter and sugars until light.
Beat in vanilla and eggs.
Gradually stir in flour mixture, then Andes, walnuts and raisins.
Drop by tablespoon onto ungreased baking sheet.
Bake in preheated oven for 7 to 8 minutes, or until brown.
0 minutes.
Place an Andes Mint half on top.
ith mixer. Shake the chopped Andes Mints in a ziploc bag
Preheat oven to 350\u00b0F.
Raise oven rack one level above middle.
Blend butter, sugars, baking soda, baking powder, vanilla and eggs until mixed.
Stir in Andes baking chips.
Add flour.
Chill dough overnight.
Measure out approximately 1 ounce of dough.
Form into ball, flatten slightly.
Place dough onto parchment lined baking sheets.
Bake for 8-10 minutes.
Allow to cool on pans for two minutes before removing.
Finish cooling on wire racks.
emove immediately (be careful, so cookies do not fall apart) to
reheated oven until edges of cookies are golden, 10 to 12
houroughly combined.
Stir in andes' mint chunks.
Chill dough
br>Stir in 1 cup Andes Baking Chips or 1 package
br>Bake in moderate oven (recipe says 375\u00b0)for 10
coa powder. As with all cookies, it's the taste
n 1 package of chopped Andes Candies (28 pieces) and pour
Oven: 375\u00b0.
Beat butter and sugar.
Add vanilla and peppermint extracts.
Mix well.
Spoon flour in lightly.
Add to butter mixture.
Mix well.
Roll into 1-inch balls.
Slightly flatten tops.
Bake for 10 to 12 minutes.
Leave on cookie sheet for 1 minute.
Remove and cool.
Spread chocolate icing on cookie tops.
Cut Andes mints into triangles.
Garnish cookie tops with mint triangles.
cup of the chopped Andes or After Eight Mints.