Monday, December 19, 2011

Andes Mint Cookies

I promise this is my last mint cookie recipe for a while! I saw Andes Baking Chips at the grocery store last week and just had to try them. I just followed the recipe on the back of the bag, and it worked great.
For more mint flavor, you can add a 1/2 teaspoon of mint extract. I halved the recipe, used unsalted butter, and only chilled the dough for 15 minutes.

1/2 cup salted butter - softened
3/4 cup dark brown sugar
1/2 cup white granulated sugar
1 tsp. baking soda
1 tsp. baking powder
2 tsp. vanilla extract
2 eggs
1 package (10 oz.) Andes® Crème de Menthe Baking Chips
2-2/3 cups sifted all-purpose flour

Preheat oven to 350° F.
Blend butter, sugars, baking soda, baking powder, vanilla and eggs until mixed.
Stir in Andes Baking Chips and then flour. Chill approximately one hour in the refrigerator.
Measure out approximately 1 oz. of dough. Form a ball and slightly flatten.
Bake at 350° F for approximately 8 - 10 minutes. Cool on pans for two minutes before removing.

Yields 4 dozen.


  1. Mint cookies? And Andes? Wow, that's a very unique combination for a cookie's flavor :)

  2. YUM! I love those andes baking chips. I tend to eat too many straight out of the bag.