I was the kid who shook the Christmas presents. The suspense of not knowing what lie beneath the shiny paper tantalized me beyond self-control. Since Andes Mint Cookies are best eaten not shaken, I’ll spill: Andes Mint candies are the surprise hiding inside these super soft, fluffy sugar cookies.
I’m generally terrible at surprises (reference: Cinnamon Swirl Bread.) I become so giddy with the thought of my perfectly executed surprise, I open my mouth and the surprise spills out of its own free will. Fortunately for us, even though I divulged that I wrapped Andes mint candies inside sugar cookie paper, no amount of revelation could ruin their magic.
I have baked some version of Andes Mint Cookies every Christmas for the past three years, and each year, their delightfulness surprises me anew. Today’s recipe for Andes Mint Cookies is my best yet, and I’m bursting to share it with you!
I took the softest, fluffiest sugar cookie dough and wrapped it around one of my all-time favorite holiday treats, Andes mints. As the cookies bake, the tender sugar cookie dough absorbs the flavor of the Andes mints, so every bite struts chocolate-minty goodness. Andes Mint Cookies taste like Christmas. Yes, I totally just typed that. Yes, they totally do.
Part of my super-soft sugar cookie secret: Greek yogurt (or sub an equal amount of sour cream.) This ingredient adds moisture to the dough, makes the cookies tender, and adds a bit of tang of off set the sweetness. Plus if you use Greek yogurt, you’ll sneak a bit of extra protein into the cookies too.
Every Christmas present needs a bow, so I gussied up our Andes Mint Cookies with Perfect Icing. Super glossy, easy to make, and subtly flavored, Perfect Icing is my favorite recipe to frost cut-out cookies and sugar cookies of all kinds. It sets to a flawless shine without becoming hard or brittle, has actual flavor (versus other recipes which I find taste like nothing but powdered sugar), and gives our Andes Mint Cookies the final touch of sweetness they need to taste juuuuust right. Goldilocks would approve. So would Santa.
Andes Mint Cookies are a sweet candy gift, wrapped in fluffy sugar cookie paper. This is the complete Christmas cookie package!
Andes Mint Stuffed Cookies
Andes Mint candies are stuffed inside a soft, super fluffy sugar cookie dough, then topped with light icing. Every bite bursts with chocolate-mint flavor. This recipe is destined to become one of your Christmas cookie favorites!
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1/4 cup unsalted butter, softened
- 2 tablespoons plain Greek yogurt or sour cream, at room temperature
- 1 large egg, at room temperature
- 1/2 teaspoon pure vanilla extract
- 1 and 1/3 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 16 unwrapped Andes mint candies
- 1/2 Recipe for Perfect Icing
- In large mixing bowl, beat together granulated sugar, brown sugar, and butter until light and fluffy. Beat in the Greek yogurt, egg, and vanilla, just until combined. In a separate bowl, whisk together the flour, baking soda, salt. Slow beat into the butter-sugar mixture until fully combined. Let chill for 1 hour or up to 48 hours.
- Place rack in the center of oven and preheat 400 degrees F. Unwrap Andes mints. For each cookie, scoop 1 tablespoon of dough, flatten it slightly, then form it around mint so that the mint is fully enclosed in a dough “package.” The dough will feel sticky, so wet your fingers a little as needed to help with shaping the dough. Place cookies 2 inches apart on ungreased baking sheet. Bake 9 to 10 minutes, until light brown (cookies will appear underdone). Let cool on baking sheet for 1 minute, then remove cookies to wire rack to cool completely, at least 30 minutes.
- For the Perfect Icing: Follow the directions for Perfect Icing. If multiple colors of icing are desired, transfer undyed icing to different bowls (1 bowl for each color). Stir in food coloring a few drops at a time, until the desired color intensity is reached. Dip cookies in icing or drizzle with the tines of a fork. Decorate with sprinkles as desired, then allow icing to set.
Store leftover Andes Mint Cookies in an airtight container at room temperature for up to 1 week, separating any layers with wax paper.
© Erin Clarke | The Law Students Wife, LLC
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