andes mint doodles
(1 rating)
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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(1 rating)
yield
serving(s)
prep time
20 Min
cook time
15 Min
Ingredients For andes mint doodles
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2 1/4 call-purpose flour, sifted
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3/4 ccocoa, sifted
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1/2 tspbaking soda
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1/2 tspsalt
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1/2 cshortening
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1/2 cunsalted butter, softened
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3/4 csugar
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3/4 cdark brown sugar, firmly packed
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2large eggs, beaten
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2 tspvanilla
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1 pkg10 oz andes crème de menthe baking chips
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1 cpowdered sugar
How To Make andes mint doodles
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1Pre-heat oven to 350 degrees.
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2Sift the flour, cocoa, baking soda and salt together into a bowl and set aside.
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3With a hand held or standing mixer, beat together the shortening and butter until creamy.
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4Add the sugars and continue beating until light and fluffy.
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5Add the eggs and vanilla and beat until thoroughly incorporated.
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6Add the flour mixture and blend until smooth.
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7Fold in Andes Crème de Menthe Baking Chips.
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8Roll 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.
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9Bake cookies at 350 degrees for 10-12 minutes.
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10Remove from oven and let cookies set 1 minute on baking sheet. Remove from sheet and move to wire rack to cool completely.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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