Andes Mint Chocolate Cookies


Baking season is here! I honestly cannot believe Thanksgiving is next week. Time flies! And we say that every year around this time. Where did summer go?! But this is my favorite time of year. It’s just so nice and cozy and I love spending time with family. So this is a great recipe to kick off the holidays. Basically a chocolate chip cookie but with Andes mints instead! SO DELICIOUS! There is a recipe on the back of the bag and I have made those before, but this one is slightly different and I like it better. The secret ingredient that I think ALL cookies need is corn starch. I’m not sure the science behind it or what it actually does. But the cookies just taste better and they have a better texture.

So, let’s go ahead and bake up some of these!!

What you will need:

Cookie sheet lined with parchment paper

2 cups all-purpose flour
2 teaspoons corn starch
1 teaspoon baking soda
1/4 teaspoon salt
12 tablespoons (1.5 sticks) unsalted butter at room temp
3/4 cup light brown sugar
1/4 cup granulated sugar
1 large egg
1 1/4 cups Andes Baking Chips (pictured above)

In a bowl, whisk together the flour, corn starch, baking soda and salt. Set aside. In another bowl, cream together the butter and both sugars. Add egg and beat until well combined. Slowly beat in flour mixture until just combined. Stir in Andes baking chips. Cover with plastic wrap and refrigerate for 30 minutes.

Preheat oven to 350 degrees fahrenheit. Drop the chilled cookie dough by rounded spoonfulls onto the prepared cookie sheet. Bake for 8-10 minutes. Allow to cool for 1 minute on cookie sheet before transferring to a wire rack to cool completely.

Enjoy! Store covered at room temperature.

Makes 2 dozen cookies


Spritz Sugar Cookies

How is it already December?! I feel like I say that every year at this time. November was a blink of an eye for me. Like it never even happened. I remember Trick-or-Treating, and now… it’s holiday baking, holiday party planning, gift shopping and wrapping, Christmas cards to order and mail out, etc etc etc! But, to be honest, I love it. Christmas is the best season so let’s do this! 🙂

These cookies are a family favorite. My aunt gave me her spritz machine last year and this is actually my first time making them. This machine is seriously from 1989 and in my opinion, not super easy to use. It works, but a pain in the butt. Hopefully, they make them better nowadays. Here is a picture of mine:

I used the tree shape for this post, but as you can see, you can make all sorts of different cookies or appetizer shapes. It’s like making cutout cookies, only shooting the dough out of a gun 😉

So, if you have a spritz maker or “Super Shooter,” let’s go make some cookies.

What you will need:

2 cookie sheets lined with parchment paper

2 1/4 cups all-purpose flour
Dash of salt
1/4 teaspoon baking powder
1/2 cup unsalted butter at room temp
1/4 cup vegetable shortening
3/4 cup granulated sugar
1 egg
1 teaspoon vanilla extract

In a bowl, whisk together flour, salt and baking powder. Set aside. In a large bowl or bowl of your electric mixer, beat butter and vegetable shortening until creamy. Beat in sugar until smooth. Add egg and vanilla and beat until combined. Slowly beat in the flour mixture until combined.

Divide the dough into two rounds and wrap in plastic wrap. Refrigerate for at least 1 hour.

Preheat oven to 375 degrees fahrenheit. Have your cookie sheets ready. Take out one of the dough rounds and fill your shooter (that’s what I’m going to call it). Attach the appropriate disc and you’re ready to shoot away! Fill the cookie sheets with cookies and bake for 8-10 minutes. Allow to cool on wire racks. Continue making cookies until all the cookie dough is used. Enjoy!

Tip: Before baking, sprinkle with sparkling sugar. Or, you can decorate however you like after the cookies bake. Have fun with it!


Peanut Butter Blossoms

I always make these during Christmas and always will. I love an easy go-to cookie recipe, and this one is absolutely perfect. Who doesn’t like chocolate and peanut butter?! The recipe is on the bag of Hershey Kisses but I changed it a bit. No need to type any further… so…let’s get to baking…

What you will need:

Cookie sheet lined with parchment paper
1/2 cup unsalted butter at room temperature
3/4 cup creamy peanut butter
1/3 cup light brown sugar
1/3 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 tablespoons milk
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
Hershey Kisses, unwrapped
Extra granulated sugar for rolling

To make the dough:

In a large bowl (or bowl of your electric mixer), beat butter until smooth and creamy. Add peanut butter and both sugars and beat until light and fluffy. Beat in egg and vanilla until combined. Add in milk until combined. In a smaller bowl, whisk together flour, baking soda and salt. Add to peanut butter mixture and beat until well combined.

Cover and chill the dough for about an hour.

Preheat oven to 375 degrees fahrenheit. Roll the dough into 1 inch balls and roll in granulated sugar.

Place on prepared cookie sheet. Bake for 8 or 9 minutes.

As soon as cookies come out of the oven, gently press a Hershey Kiss in the center of each cookie. The cookies will crack but that’s ok! It’s what gives them their unique look 🙂 Allow to cool on a wire rack. Enjoy!