Andes Mint Thumbprint Cookies
Minimum Effort, Maximum Affect with these amazingly easy, yet beautiful and super delicious cookies!
- Prep Time10 min
- Cook Time8 min
- Total Time18 min
- Serves12-15 Dozen
Ingredients
- 1 Stick Salted Butter
- 1 Large Egg
- 1/4 Cup Loosely Packed Brown Sugar
- 3/4 Cup White Sugar
- 1-1/2 Cup + 2TBS All Purpose Flour
- 1 tsp Salt
- 1 tsp Baking Soda
- 1 Package Andes Mint
Method
Preheat the oven to 350 degrees F. In an electric mixing bowl or with a hand mixer, add the butter, egg, brown sugar and white sugar.
With the paddle attachment, beat the mixture on high for 30 seconds. Scrape down the sides of the bowl and repeat. This should make the mixture fluffy.
Scrape down the sides of the bowl again and add in the flour, salt and baking soda. Beat on low until the flour becomes incorporated – Don’t over mix, just mix until the flour is just barely incorporated.
Scoop out desired cookie dough size, roll into a smooth ball with your hands, and place on a cookie sheet. Leave enough room for the cookies to spread with out touching each other. Using your thumb, press down in the middle of each cookie, creating a small indent in the center of each dough ball.
Bake for 8-10 minutes or until the cookies are cooked through in the middle and just barley starting to brown on the edges.
While the cookies are baking, unwrap the Andes Mints equal to the amount of cookie dough balls you have and set aside.
Once the cookies are done and still hot, place one Andes Mint per cookie in the thumbprint and press down slightly. Allow the Andes Mint to melt from the heat of the cookie (about 1-2 minutes). Then, with a toothpick, swirl the melted Andes Mint around, creating a circular shape. Allow to cool and serve!
Andes Mint Thumbprint Cookies - Video
Andes Mint Thumbprint Cookies
I love these Andes Mint Thumbprint Cookies for 3 reasons: They are easy, elegant, and delicious. Maximum affect with minimum effort. So amazing! They are fun to make at home for yourself, and they are also great for holiday cookies at Christmas time. Well, let’s get to it.
First, in a mixing bowl, combine the butter, egg, white sugar and brown sugar. Beat on high for 30 seconds, scrape down the sides of the bowl and repeat. WHY? Here’s why – when you mix these ingredients on high together they create a fluffy mixture by adding air into the butter and sugar. What this does for your cookie is it creates a beautifully fluffy cookie that is texturally pleasing to the tongue.
Next, add in your flour, salt, and baking soda. PRO TIP: Make sure that you don’t over mix the flour into the batter. This causes the gluten to develop, creating a tough cookie. No bueno. Instead, focus on mixing the flour until it just barely gets incorporated to where you can’t see the flour any more. This takes about 30 seconds or so.
After you’ve incorporated the flour, roll the dough into balls using your hands. If you have a cookie scooper, that would work perfect here! Rolling the dough into balls or using a scooper gives it a nice, even finish. Place the dough balls on a cookie sheet, then, using your thumb, press an indent in the middle of each cookie.
Baking
Bake the cookies at 350 degrees Fahrenheit for 8-10 minutes. PRO TIP: You want to be sure that there is little to no browning on these cookies, otherwise they can get tough. You’ll know they are done when the shine from the cookies are gone.
While your cookies are cooking, you’ll want to unwrap the amount of Andes Mints that there are cookies. EX: 13 cookies, 13 mints. Once the cookies are done, you’ll want to immediately place one mint in each cookie imprint, and giving it a bit of a press. Be sure to put the mints on while the cookies are hot. This melts the mints perfectly!
Finally, when the mints have melted (about 2 minutes), use a toothpick or fork to swirl it all around. Feel free to eat them right away, or if giving these to a friend or family member, allow the cookies to fully cool before packaging them up. Enjoy!
