Andes Stuffed Sugar Cookies

These Andes Stuffed Sugar Cookies have all the classic taste of your favorite sugar cookie with the surprise of ooey gooey chocolate mint inside!

Remember when I made those those Homemade Andes Mints and said to stay tuned for how I was going to use them?  Well here you are friends: Andes Stuffed Sugar Cookies!  It’s like andes mints and sugar cookies had a delicious, sweet, sweet little love child.  One that looks kinda plain and simple on the outside, but once you bit into it, bam-  Chocolate minty melted goodness!

This is one of my favorite sugar cookie recipes.  So simple, so classic, and yet so delicious.  Just flour, sugar, butter, baking powder, an egg, homemade vanilla extract, and then of course the Homemade Andes Mints. But I also apparently have a thing for chocolate and mint… Homemade Mint Milano Cookies, Homemade Peppermint Patties, Homemade Thin Mints.  It’s a problem my husband is more than ok that I have.

These are just about as easy as making regular sugar cookies, too except there are Andes Mints wrapped them up in a sugary buttery dough blanket.  Because who doesn’t want to be wrapped in that blanket? Mine, because my mints were a little thicker, took about 20 minutes to cook but ohmygod see that melty chocolately minty insidey goodness?  It’s delicious.  Better yet? These Andes Stuffed Sugar Cookies are the perfect cookie to make when you have a Mint Milano hankering but don’t have the same kind of time.  These guys can be done in less than 30 minutes.  Dangerously easy.  And so fun to bring to a party and watch as people look at them as just normal kind of awkwardly thick sugar cookies then see the surprise and joy spread over their faces when they take a bite!  😉  

Enjoy!

Print Recipe

5 from 4 votes

Andes Stuffed Sugar Cookies

All the classic taste of your favorite sugar cookie with the surprise of ooey gooey chocolate mint inside!

Prep Time5 mins

Cook Time20 mins

Total Time25 mins

Servings: 12 cookies

Ingredients

• 2 cups all purpose flour
• 1/2 cup softened butter
• 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!