Featured Image- Broken Andes Mint Stuffed Sugar Cookie held with two hands displaying mint inside. Cookies and mints are in a tray in the background.

Andes Mint Stuffed Sugar Cookies

Written by on in All Recipes, Cookies, Desserts
Jump to Recipe
Broken Andes Mint Stuffed Sugar Cookie held with two hands displaying mint inside. Cookies and mints are in a tray in the background.

Sugar Cookies With A Delightful Minty Surprise

Andes Mint Stuffed Sugar Cookies combine the classic sweetness of sugar cookies with a delicious minty surprise. This recipe results in cookies that are not only delicious but also visually appealing, making them perfect for festive occasions or a refreshing after dinner treat.

Andes Mint Stuffed Sugar Cookies garnished with mints and candies in a tray.

Each cookie is carefully crafted by pressing dough into a flat disk, then shaping it around an Andes Mint candy, creating a delightful surprise when bitten into. The cookies are then adorned with a sprinkle of crushed starlight peppermints and green sugar sprinkles. This not only adds a fun touch but also enhances the peppermint flavor, complementing the chocolate mint filling inside.

This recipe was adapted from a recipe given to me by my sister Erin.

Ingredients for Andes Mint Stuffed Sugar Cookies

  • 1 cup white granulated sugar
  • 1/2 cup firmly packed brown sugar
  • 3/4 cup butter, softened
  • 2 tablespoons water
  • 1 teaspoons vanilla extract
  • 2 eggs
  • 3 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoons salt
  • 24 Andes Cream de Menthe candies
  • 6 green or red peppermint starlight mints, crushed
  • Green sugar sprinkles

Directions

Andes Mint Stuffed Sugar Cookies recipe instructional. Cookie ingredients in a glass bowl.
Andes Mint Stuffed Sugar Cookies recipe instructional. Glass bowl with eggs being poured in along with a hand held mixer.

In a large bowl, cream together sugar, brown sugar, butter, water, vanilla and eggs. Blend well.

Recipe instructional. Four mixture in a glass bowl with a whisk.
Recipe instructional. Hand held mixer with a hand holding a cup of flour.

Next, in a medium bowl combine flour, baking soda and salt. Mix well.

Add flour mixture to the sugar mixture one cup at a time. Mix at low speed until well blended.

Cover with plastic wrap and refrigerate at least two hours before handling.

Recipe instructional. Gloved hand holding a ball of cookie dough.
Recipe instructional. Gloved hand placing mint candy in cookie dough with dough balls in the background.

Using about a tablespoon of dough, press dough into a flat disk and shape around each candy. Cover candy completely.

Recipe instructional. Gloved hand shaping cookie dough with dough balls in the background.
Instructional. Shaped cookie dough on a parchment lined cookie sheet.

Place two inches apart on a greased parchment lined cookie sheet. The bottom of a glass can be used to press the cookie down to a uniform shape.

Recipe instructional. Gloved hands crushing hard mint candies with a mortar and pestle
Recipe instructional. Mortar with crushed candies.

Crush 5 starlight peppermints in a mortar and pestle.

Recipe instructional. Tray of unbaked cookies as topping is sprinkled on.
Recipe instructional. Tray of unbaked cookies with topping

Lastly, sprinkle peppermint candy and sugar sprinkles on top of the cookies and press into the dough.

Baked Andes Mint Stuffed Sugar Cookies on a parchment lines cookie sheet.

Bake at 375 degrees for 9 minutes or until light golden brown.

Think think you will agree that these Andes Mint Stuffed Sugar Cookies will be the hit of any Festive occasion.

Andes Mint Stuffed Sugar Cookies
Pin
Print

Andes Mint Stuffed Sugar Cookies

Recipe by Andrea's KeepersCourse: Dessert
Servings

24

servings
Prep time

30

minutes
Cooking time

9

minutes

These Andes Mint Stuffed sugar Cookies combine the classic appeal of sugar cookies with a luscious surprise center of Andes Cream de Menthe candies, creating a treat that’s as visually appealing as it is delicious.

Ingredients

  • 1 cup granulated white sugar

  • 1/2 cup firmly packed brown sugar

  • 3/4 cup butter, softened

  • 2 tablespoons water

  • 2 teaspoons vanilla extract

  • 2 eggs

  • 3 cups flour

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 24 Andes Cream de Menthe candies

  • 6 green or red peppermint starlight candies, crushed

  • Green sugar sprinkles

Directions

  • In a large bowl, cream together sugar, brown sugar, butter, water, vanilla and eggs. Blend well.
  • In a medium bowl combine flour, baking soda and salt. Mix well.
  • Add flour mixture to the sugar mixture one cup at a time. Mix at low speed until well blended.
  • Cover with plastic wrap and refrigerate at least two hours before handling.
  • Using about a tablespoon of dough, press dough into a flat disk and shape around each candy. Cover candy completely. Place two inches apart on a greased parchment lined cookie sheet. The bottom of a glass can be used to press the cookie down to a uniform shape.
  • Crush 6 starlight peppermints in a mortar and pestle.
  • Sprinkle peppermint candy and sugar sprinkles on top of the cookies and press into the dough.
  • Bake at 375 degrees for 9 minutes or until light golden brown.

You might like:

Candied Bacon