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!
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.
Join today and start saving your favorite recipes
Create an account to easily save your favorite projects and tutorials.