Andes Mint Cookies Recipe

Ingredients

• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 3/4 cup unsalted butter
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 tablespoons water
• 3 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 24 Andes mints candies, broken in half

Instructions

1. In a large bowl, cream together 1 cup of granulated sugar, 1/2 cup of packed brown sugar, and 3/4 cup of unsalted butter until it’s light and fluffy.
2. Add in 2 large eggs, 1 teaspoon of vanilla extract, and 2 tablespoons of water; beat well until combined.
3. In a separate bowl, mix together 3 cups of flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt.
4. Gradually add the flour mixture to the egg and sugar mixture, stirring until a dough forms.
5. Gather the dough into a ball, wrap it tightly in plastic wrap, and refrigerate overnight to let those flavors meld together nicely.
6. When ready to bake, preheat your oven to 375 degrees F.
7. Take pieces of dough and wrap each half of the 24 Andes mints completely in cookie dough, ensuring they are fully covered.
8. Place the wrapped mints on a greased or nonstick cookie sheet, leaving at least 2 inches of space between each cookie.
9. Bake for 7-9 minutes, until the cookies are golden brown. Once baked, cool them on wire racks to finish the magic.