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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cookies 19g Recipe makes 42 cookies) The following items or measurements are not included below: Andes mint baking chips |
||
| Calories 76 | ||
| Calories from Fat 22 | (29%) | |
| Amount Per Serving | %DV | |
| Total Fat 2.5g | 3% | |
| Saturated Fat 1.5g | 7% | |
| Monounsaturated Fat 0.7g | ||
| Polyunsaturated Fat 0.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 15mg | 5% | |
| Sodium 59mg | 2% | |
| Potassium 26mg | 0% | |
| Total Carbohydrate 12.3g | 4% | |
| Dietary Fiber 0.2g | 0% | |
| Sugars 6.2g | ||
| Protein 1.1g | 2% | |
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Jul 19, 2004
I found this recipe on the back of Andes Crème de Menthe Baking Chips. I made a few small changes and am really pleased with the results! These cookies taste very similar to the Girl Scouts Thin Mint Cookies!
42 cookies
Ingredients
- 1/2 cup butter, softened
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons vanilla extract
- 2 large eggs
- 1 (10 ounce) package Andes mint baking chips
- 2 2/3 cups all-purpose flour
Directions
1
Preheat oven to 350°F.2
Blend butter, brown sugar, white granulated sugar, baking soda, baking powder, vanilla and eggs until ingredients are mixed.3
Add Andes Baking Chips and mix.4
Add Flour and continue to mix until all ingredients are well blended together.5
Cover and chill in the refrigerator for 45-60 minutes.6
Spoon out approximately 1 oz of dough per cookie.7
Form a ball and then slightly flatten.8
Place on non-stick baking pans and bake for approximately 8-10 minutes.9
Cool on pans for 2 minutes, then remove.
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- Course > Desserts > Cookies & Brownies > Hand-formed
- Preparation > Time to Make > < 30 mins
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- Occasion > Holiday/Event > Religious > Christmas
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Featured Reviews for This Recipe
From: PiNeApPleTwiSt
On Dec 30, 2008
This recipe is the exact one found on the bag of andes mint baking pieces...they are delicious! I cut back the amount of andes pieces to about 8 oz instead of 10 and they came out soft and perfect!
From: spreadnjoy
On Dec 26, 2008
VERY minty cookie! Next time I'll use half the amount of the baking chips. If you bake the cookie just until the center doesn't look wet, the cookie stays nice and soft in a ziplock. I froze some and used them for a christmas party- they thawed tasting fresh as if I'd made them that morning! Nice recipe. Thanks!
From: TeaLeavesGreen
On Jan 9, 2005
I love these cookies, but when I made them a few months ago they were tasty, but too crunchy. This time, I only baked them for 7 and a half minutes, and they turned out perfect, chewy but not undercooked, even the next day. I think that the next time I make them, I'll try using less andes. Also, this recipe makes more than three and a half dozen. Consider yourself warned.
From: Lisa Eberhardt
On Dec 8, 2004
Moist, chewy, and minty. The flavors blend nicely. I only used 1 cup mint chips because I like them to be cookies with candy in them; not candy with cookie in them. This is a great recipe.
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