choco-mint pillows

★★★★★ 2 Reviews
SyiLuvsPastries avatar
By S I
from Anytown, WI

I found this recipe years ago in one of my MANY cookie recipe cookbooks, and I've been making them ever since. I use Andes Thin Mints and to make different variations, I just use the different Andes flavors.

★★★★★ 2 Reviews
serves Makes about 4 dozen
cook time 10 Min

Ingredients For choco-mint pillows

  • 1 c
    granulated sugar
  • 1 c
    butter or margarine, softened
  • 1 lg
    egg
  • 1 tsp
    vanilla extract
  • 3 c
    all-purpose flour
  • 1 tsp
    baking powder
  • 1/4 tsp
    salt
  • 50
    chocolate sandwich mints
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How To Make choco-mint pillows

  • 1
    Preheat the oven to 400 degrees F. Combine the butter, sugar, egg and vanilla extract in the bowl of an electric mixer. In a separate medium bowl, combine the flour, baking powder and salt using a whisk; set aside. Beat the butter mixture at medium speed until it is light and fluffy. Add the flour mixture, and beat at low speed until a soft dough forms.
  • 2
    Divide the dough in half. On a well floured surface, roll half of the dough into a 13x9 inch rectangle. Arrange the mints on the dough, evenly spaced, to form 7 rows of 7. Place the remaining half of dough between two sheets of wax paper and roll it into a 13x9 inch rectangle just like the first.
  • 3
    Remove the top sheet of wax paper, and invert the dough sheet over the mint topped dough; making sure to match up the edges. Use a pizza cutter, knife, or scalloped pastry wheel and evenly cut the dough between each mint. Press the edges of each pillow to seal.
  • 4
    Place the pillows 2 inches apart on ungreased or parchment covered cookie sheets. Bake for 10 minutes, or until the edges are a light golden brown. Place on a wire rack to cool completely. Store in an airtight container.

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