ngredients are mixed.
Add Andes Baking Chips and mix.
lour mixture.
Stir in mint chips. The dough will be
dough portion around 1 mint. Repeat with remaining dough portions
0 minutes.
Place an Andes Mint half on top.
Allow
Preheat the oven to 375\u00b0F.
In a large mixing bowl combine the sugar, brown sugar, margarine, eggs, and vanilla.
Add the remaining ingredients, except for the mint and chocolate chips
Drop dough by the tablespoon onto a cookie sheet.
Cook for 8-10 minutes until golden brown.
lour mixture.
Stir in mint baking chips and milk choc
Stir 1/2 cup of andes mint baking chips into the softened
Cut one large strawberry into 4 slices.
Lay one slice of strawberry on top of each Girl Scout Thin Mint Cookie.
For a second option:
Slice about 4 strawberries into a bowl.
Crumble 1 to 2 Girl Scout Thin Mint Cookies over top.
Garnish with 1 tbsp thawed whipped topping, such as Cool Whip Free.
ith mixer. Shake the chopped Andes Mints in a ziploc bag
n oats, coconut, pecans, and Andes baking chips.
Measure out
houroughly combined.
Stir in andes' mint chunks.
Chill dough, then
n 1 package of chopped Andes Candies (28 pieces) and pour
ouble boiler, gently melt butter, Andes mints and chocolate. Stir until
he egg whites into the mint and egg yolk mixture a
Preheat oven according to package directions.
Slightly butter cookie sheet.
Place slices of cookies on sheet 2-3\" apart.
Top each slice with chocolate wafer or mint.
Cover wafer or mint with another slice of cookie dough.
Brush dough with beaten egg.
Press nuts on top of dough.
Bake for 10 minutes.
Voila, you have cookies ready to eat!
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.
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.
shave along side of each Andes mint lengthwise to equal about 1
br>Stir in 1 cup Andes Baking Chips or 1 package
ven and immediately place a mint on each cookie.
Allow