Andes Mint Chocolate Fudge Cookies Recipe - Crunchy Creamy Sweet (2024)

FAQs

What makes cookies crunchy instead of soft? ›

Using lower-moisture sugar (granulated) and fat (vegetable shortening), plus a longer, slower bake than normal, produces light, crunchy cookies. That said, using a combination of butter and vegetable shortening (as in the original recipe), or even using all butter, will make an acceptably crunchy chocolate chip cookie.

That's the thing: Andes mints are actually 2:1 chocolate to peppermint, which means they're twice as much treat as utility breath freshener, almost like... a real dessert.

Andes are a rectangular, thin chocolate bite. The crème de menthe variety consists of three layers: two cocoa-based layers with green mint in the middle. The candies are usually wrapped in green foil and imprinted with the company's logo, the word Andes written amidst a drawing of snow-capped peaks.

Cornstarch helps product soft and thick cookies. Using more brown sugar than white sugar results in a moister, softer cookie. An extra egg yolk increases chewiness. Rolling the cookie dough balls to be tall and lumpy instead of wide and smooth gives the cookies a bakery-style textured thickness.

Key Ingredients for CRISPY Cookies!

Melted butter helps the cookies to spread out and become flatter with crisp edges. Sugar – Another key trick is using more granulated sugar than brown sugar, which will also help produce flat, chewy, crunchy cookies.

Keep those cookies crisp by storing them in an airtight container. Some people toss a piece of bread in with the cookies to help absorb any excess moisture. You could also re-crisp them by baking on a wire rack in a 300 degree F oven for a few minutes.

The design and wrapper of the candy can only be found at Olive Garden, although you can buy Andes mints at local retailers or on Amazon. The same recipe is used, but the design of the Olive Garden mint is different than what you would find anywhere else in the country.

Close: It's the same company. “We first partnered with Andes in 1986 – just two years after Olive Garden opened – and we've been serving our specially-made Andes After-Dinner Mints ever since,” Jaime Bunker, the senior vice president of marketing at Olive Garden, said in an email to Salon earlier this year.

However, one thing at Olive Garden that has not changed is the classic after-dinner Andes mints. A tradition that began only a few years after the first Olive Garden opened in 1982, Olive Garden's wait staff almost always give each guest a piece of minty chocolate with their bill.

A tasty little snack to enjoy at any time of the day, owned by Tootsie Roll Industries.

Why does Olive Garden give you Andes mints? ›

Much like our tradition of unlimited breadsticks and never-ending first course, the end-of-meal mint is a way for Olive Garden to share its hospitality and Italian generosity with guests,” an Olive Garden spokesperson told Nexstar's WHTM. The mints are made by the Andes Mint Company.

The mints are made by the Andes Mint Company. The candies feature a thin layer of chocolate with a crème de menthe flavoring.

How to Make Crispy Cookies. While brown sugar keeps your cookies moist and soft, white sugar and corn syrup will help your cookies spread and crisp in the oven. Using more white sugar in your cookies will result in a crispier end product. To achieve a crispy cookie, skip the rest in the fridge.

Baking powder cookies: These were extra thick and tall, not chewy, more fluffy, and not quite as flavorful. Baking soda cookies: These cookies were well browned with slightly crispy edges, chewy interiors, and regular thickness. They didn't stale as quickly so they were more shelf stable.

Softened butter and melted butter are not the same. Using melted butter will change the texture of whatever you're baking. If you only want the butter to soften for spreading, microwave it on the Defrost setting (30%) in 5-second increments until it's softened as desired.

According to The Kitchn, this occurs when you over-mix the dough. Mixing the dough naturally causes gluten to develop in the flour, and while you do need a good amount of gluten to give your cookies structure, too much of it will result in hard cookies.