4.1 from 48 votes
Andes Stuffed Sugar Cookies
All the classic taste of your favorite sugar cookie with the surprise of ooey gooey chocolate mint inside!
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Servings:
12
cookies
Course:
Dessert, Baked Goods
Ingredients
- 2 cups all-purpose flour
- 1/2 cup butter softened
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 12-16 Andes mints
Instructions
- Pre-heat oven to 325 degrees and line a baking sheet with parchment paper.
- In a large bowl, cream butter and sugar until fluffy. Then add egg and vanilla extract and beat until well combined.
- In a separate bowl, mix flour, baking powder, and salt. Slowly add to the creamed butter and sugar and mix well until a dough forms.
- Separate dough into small balls, the same number of Andes Mints you have. Larger homemade mints will make about 12-13 cookies. Smaller standard sized mints will make almost 16.
- Flatten dough balls into a round disc. Place the mint in the middle and fold edges up around and roll dough into a ball around the mint.
- Place on parchment paper 2 inches apart and bake 10 minutes. Rotate pan and then cook another 5-10 minutes or until edges of cookies begin to brown.
- Serve and enjoy!
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