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 Stuffed 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.
Andes Mint Stuffed Cookies – Make Your Christmas Cookie Tray Sparkle
I have baked these Christmas cookies with Andes Mints inside every holiday for the past three years, and each year, their yumminess surprises me anew. I can’t wait for you to try the recipe!
Imagine the softest, fluffiest sugar cookie dough and wrapped around one of my the holiday’s most iconic treats, Andes Mint candies. As the cookies bake, the tender sugar cookie dough absorbs the flavor of the Andes mints, so every bite struts that chocolate-minty goodness.
Andes Mint Stuffed Cookies taste like Christmas. <—Yes, I totally just typed that. And yes, they totally do.
These surprise cookies with Andes Mints are the fancy cousin of my classic Andes Mint Cookies, which contain chopped Andes Mints (or Andes Creme de Menthe Baking Pieces), versus these mint Christmas cookies which leave the Andes Mints intact. These Mint Chocolate Chip Cookies are another tasty Christmas cookie option for you chocolate mint lovers.
If you want the total presentation and surprise, however, today’s recipe for Christmas cookies with Andes Mints are hard to beat.
To make the cookies super duper soft, I added Greek yogurt, which adds moisture to the dough, makes the cookies tender, and adds a bit of tang to off set the sweetness. You can swap sour cream if you prefer, but I love reminding myself that Greek yogurt is healthy when I’m reaching for my third cookie?.
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 Stuffed Cookies the final touch of sweetness they need to taste juuuuust right. Goldilocks would approve. So would Santa.
Andes Mint Stuffed Cookies are a sweet candy gift, wrapped in fluffy sugar cookie paper. This is the complete Christmas cookie package!
Andes Mint Cookies
For the Cookies:
- 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 1/3 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 16 unwrapped Andes mint candies
For the 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.
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