andes mint doodles
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.***
prep time
20 Min
cook time
15 Min
method
---
yield
Makes 3 Dozen
Ingredients
- 2 1/4 cups all-purpose flour, sifted
- 3/4 cup cocoa, sifted
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup shortening
- 1/2 cup unsalted butter, softened
- 3/4 cup sugar
- 3/4 cup dark brown sugar, firmly packed
- 2 - large eggs, beaten
- 2 teaspoons vanilla
- 1 package 10 oz andes crème de menthe baking chips
- 1 cup powdered sugar
How To Make andes mint doodles
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Step 1Pre-heat oven to 350 degrees.
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Step 2Sift the flour, cocoa, baking soda and salt together into a bowl and set aside.
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Step 3With a hand held or standing mixer, beat together the shortening and butter until creamy.
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Step 4Add the sugars and continue beating until light and fluffy.
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Step 5Add the eggs and vanilla and beat until thoroughly incorporated.
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Step 6Add the flour mixture and blend until smooth.
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Step 7Fold in Andes Crème de Menthe Baking Chips.
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Step 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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Step 9Bake cookies at 350 degrees for 10-12 minutes.
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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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