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Andes Mint Cookies


1 cup granulated sugar
1/2 cup packed brown sugar
3/4 cup butter or margarine
2 large eggs
1 teaspoon vanilla extract
2 tablespoons water
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
6 ounces Andes mints
Pecan halves

In a large bowl, cream sugars and butter or margarine. Add eggs, vanilla and water. Beat well. Mix flour, baking soda and salt well. Add gradually to egg mixture. Chill dough overnight (it is important that the dough be well chilled). Preheat oven to 375 degrees. Wrap each mint completely in cookie dough. Place 2" apart on lightly greased cookie sheets and put a nut half on top of each cookie. Bake 7-9 minutes until golden brown. Allow to cool thoroughly on wire racks.

Note: from alt.cookies.yum.yum.yum

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Reviews of Andes Mint Cookies:

1-5 of 46 reviews   Next >>

  A cookie baker  Dec 20, 2012
Would make this again.
I make these year after year because they are always requested! 5 stars

   Mar 19, 2012
Would make this again.
hey Brownie in WI there is this thing called "non-stick pans or cooking spray that u use!" 5 stars

  Sarah Bates in Owasso, Ok.  Jan 1, 2012
Would make this again.
Amazing!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Loved it!
4 stars

   Dec 23, 2011
Would make this again.
amazing!!!!! 5 stars

  A cookie baker in Canada  Dec 22, 2011
Would make this again.
These cookies are yummy and everyone loves them :-) The key to making them good is to make sure and wrap in a thin layer of dough as the dough swells a lot when baked. They look nice with the pecans on top. I will be making these again for sure! i would have given them 4.5 stars but there was no option for that. 4 stars

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