Prep 40 mins
Cook 30 mins
These cookies are seriously addicting. They go great in lunch boxes, mail well, and are appreciated by candy lovers.
- 3 cups flour
- 1⁄2 teaspoon salt
- 1 teaspoon baking soda
- 1 cup butter, softened
- 1 cup sugar
- 1⁄2 cup brown sugar, packed
- 2 eggs
- 2 tablespoons water
- 1 teaspoon vanilla extract
- Andes mints candies
- pecan halves
- Combine flour, salt and baking soda and mix well. Set aside.
- Cream the butter, sugar and brown sugar. Then blend in the eggs, water, and vanilla. Beat well.
- Add the dry ingredients and mix well. Cover and chill at least 2 hours.
- Form cookies by enclosing each mint wafer with dough in a round shape. Put a pecan half on each cookie and bake at 375 degrees for 10-12 minutes.
- I forget how many this recipe makes, so I am guessing.
I got this recipe from my husbands gram a few years ago and make them every year around the holidays. My recipe is called Mint Surprise Cookies. Also, I only use 1 Tbsp. of water and use 2 (5) oz. packages of Andes mints. So happy to see this recipe on here! Thanks for posting.
DH was the first to try these as he is the primary consumer of cookies in our home. He gives them 5 stars. As a previous reviewer, I found the dough a bit sticky but was able to work it by flouring my hands. I also couldn't find Andes Mints Candies anywhere so I substituted Cadbury Mint Chip Thins cut into pieces to fit into the dough. Made for Spring 2008 PAC.
These are very tasty. This recipe was made in the Aussie/NZ recipe swap March 08! The only thing I would add - I needed a little extra flour when I made the dough into balls - for me it was too sticky otherwise. Once I figured this out - making them was a breeze. I will be making these again! Thanks for sharing. :) I love the combination and the kids will devour them shortly!