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4.09 from 12 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 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 12 cookies
Author Tracy


  • 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


  • 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!