Shamrock Mint Cookies: Stuffed full of Andes Mint Pieces and topped with Mint Marshmallows and Junior Mints. Great for St. Patrick’s Day and even year round.
Can’t believe we are already two months into this year! Crazy. Here’s some totally random stuff.
Remember when I made those donuts using Girl Scout Cookies?
They made it to the finals…I would love it if you could go VOTE for them.
You don’t have to fill anything out, just vote and prove you are not a robot. 🙂
Starting next week I’ll be writing for Parade Magazine’s Community Table.
It only pays per view so I would love if you would, you know, view it…and then maybe share it on social media. It will mostly be recipe rounds up so there will be lots of good ideas.
Speaking of social media if you are into Snapchat I’m on there.
I’ve been on there for a while just haven’t said anything.
Mostly it’s food and dogs. So if that’s your thing you can add me. 🙂
I am considering having some Q and A type things on there if people want that.
Remember those mint marshmallows I made?
This is why I made them. I wanted a cookie that would have a gooey half melted marshmallow on it.
And I wanted Junior Mints. And Andes Mints.
Yeah, I’ve kind of been on a mint kick lately.
Which is good since St. Patrick’s day is just around the corner….hence the shamrock sprinkles.
But you don’t need them…but why not? You can just use green sugar if you want or no green at all.
Your choice. All I know is if you like mint…make these.
Shamrock Mint Cookies
2 1/2 cups all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 cup (2 sticks)unsalted butter, at room temperature
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 tsp. vanilla extract
2 large eggs
1 ½ cup Andes Mint Pieces
45 mini mint marshmallows (I just cut the big ones into small ones)
45 junior mints
shamrock sprinkles (optional)
Preheat oven to 375° F.
Combine flour, baking soda and salt in small bowl and set aside.
Using a stand mixer with a paddle attachment beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy.
Add eggs, one at a time, beating well after each addition.
Gradually beat in flour mixture.
Stir in Andes Mint Pieces.
Using a regular size ice cream scoop, scoop out 15 cookies.
Bake for 13 to 15 minutes or until golden brown.
Remove from oven and while hot place the marshmallows and Junior Mints onto the cookies.
Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.