These Andes Mint Grinch Cookies are perfect for Christmas!
It’s a tradition in our family to make these cookies and eat them while we watch “The Grinch” (and drink homemade hot chocolate with them as well!).
What are your favorite holiday traditions? Please feel free to leave a comment below!
Recipe Ingredient Notes
To make Andes Mint Grinch Cookies, you will need the following ingredients:
- all-purpose flour
- baking soda
- baking powder
- salt
- butter (at room temperature)
- sugar
- egg
- milk
- mint extract
- green food coloring
- 1 box Andes mints (with 28 pieces- you can also buy a bag of Andes Mint pieces)
- chocolate chips (if desired – completely optional)
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to make Andes Mint Grinch Cookies
- Preheat oven 375℉. Unwrap all the Andes Mints and chop up into small pieces. Set aside.
- In a mixing bowl, sift together the flour, baking soda, baking powder and salt and set aside.
- In another mixing bowl, cream together the butter and sugar until smooth. Beat in egg, milk, and mint extract.
- Gradually blend in the dry ingredients and add the green food coloring. Mix until dough is evenly colored.
- Fold in the chopped Andes mints (and chocolate chips if using).
- Put dough in the refrigerator until the dough is cool (about 30-40 minutes)
- Roll rounded teaspoonfuls of dough into balls.
- Bake for 8-10 minutes. Let stand on cookie sheet for 2 minutes before moving them to wire racks to cool.
Storage Suggestions and Tips
If you manage to not eat the whole tray of cookies immediately, these (cookie name) store well. Once cookies have completely cooled, here is how you can store them:
- Counter: Store in an airtight container in a single layer for up to 4 days at room temperature. If you want to try and get the cookies to last even longer without becoming crumbly cookies, add a slice of bread into the container of cookies. The bread will give the cookies something to draw moisture from.
- Refrigerator: Store in an airtight container in a single layer for up to 7 days in a refrigerator.
- Freezer: You can freeze precooked cookie dough for cookies later. Just roll out and freeze for 30 minutes, and then transfer to an airtight, freezer safe bag for up to 3 months. To store cooked cookies, let them cool completely before you put them in a freezer-safe bag for up to 3 months.
Why chill the cookie dough?
The longer you chill the dough, the more flavor will develop (it really helps that mint flavor to come alive!).
The flour will also absorb more of the moisture so the thicker and chewier the final texture will be.
Chilling your dough also helps these cookies not to spread as much while you bake them, so you get a thicker, chewier cookie.
Enjoy More Delicious Christmas Recipes
There’s nothing like homemade cookies that the whole family will love. Check out our comprehensive collection of cookie recipes here.
- Cake Mix Christmas Cookies
- Chocolate Reindeer Cookies
- Cornflake Christmas Wreath Cookies
- Ginger Cookies with Eggnog Frosting
Andes Mint Grinch Cookies
Ingredients
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup butter, (at room temperature)
- 1 ½ cups sugar
- 1 egg
- 3 Tablespoons milk
- 1 teaspoon mint extract, (or peppermint extract – whatever you have available)
- 15-20 drops green food coloring
- 1 box Andes mints, (about 28 pieces; chopped or broken into small pieces)
- ½ cup semi-sweet chocolate chips, (optional)
Instructions
- Preheat oven 375℉. Unwrap all the Andes Mints and chop up into small pieces. Set aside.
- In a mixing bowl, sift together the flour, baking soda, baking powder and salt and set aside.
- In another mixing bowl, cream together the butter and sugar until smooth. Beat in egg, milk, and mint extract.
- Gradually blend in the dry ingredients and add the green food coloring. Mix until dough is evenly colored.
- Fold in the chopped Andes mints (and chocolate chips if using).
- Put dough in the refrigerator until the dough is cool (about 30-40 minutes)
- Roll rounded teaspoonfuls of dough into balls.
- Bake for 8-10 minutes. Let stand on cookie sheet for 2 minutes before moving them to wire racks to cool.
Notes
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
http://moccasinsnmacarons.blogspot.com/
Carlee
www.ladybirdln.com