Andes Mint Doodles

Lori Younger

By
@LoriYounger84

Like in my other cookie recipes, I use a baking stone and they turn out amazing as well, although, I suggest leaving them on the stone a bit longer than a pan to cool.

***An easy way to keep cookies soft a few days longer, put a piece of bread in the container with them.***


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Comments:

Serves:

Makes 3 Dozen

Prep:

20 Min

Cook:

15 Min

Ingredients

2 1/4 c
all-purpose flour, sifted
3/4 c
cocoa, sifted
1/2 tsp
baking soda
1/2 tsp
salt
1/2 c
shortening
1/2 c
unsalted butter, softened
3/4 c
sugar
3/4 c
dark brown sugar, firmly packed
2
large eggs, beaten
2 tsp
vanilla
1 pkg
10 oz andes crème de menthe baking chips
1 c
powdered sugar

Directions Step-By-Step

1
Pre-heat oven to 350 degrees.
2
Sift the flour, cocoa, baking soda and salt together into a bowl and set aside.
3
With a hand held or standing mixer, beat together the shortening and butter until creamy.
4
Add the sugars and continue beating until light and fluffy.
5
Add the eggs and vanilla and beat until thoroughly incorporated.
6
Add the flour mixture and blend until smooth.
7
Fold in Andes Crème de Menthe Baking Chips.
8
Roll the dough, by hand, into a 1 ½ inch balls. Roll the balls in the powdered sugar to fully cover ball. Flatten the balls gently into ½” thick disks and place about 2” apart, spacing them evenly on un-greased baking sheets.
9
Bake cookies at 350 degrees for 10-12 minutes.
10
Remove from oven and let cookies set 1 minute on baking sheet. Remove from sheet and move to wire rack to cool completely.

About this Recipe

Course/Dish: Cookies
Other Tags: Quick & Easy, For Kids
Hashtags: #mint, #Andes, #doodles