1 of 2 photos

Photo by:

Add this recipe to your:

Send this recipe:

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 0.1g
	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%
how is this calculated?

Menus using this recipe:

Kellpro party

Cuistot

Christmas Baking 2008

kbksmama

Andes Crème De Menthe Cookies - Andes Mint Cookies

Recipe #95863 | 20 min | 10 min prep | add private note

⁽⁴⁵⁾ RATE IT NOW Print Recipe

By: KC_Cooker
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 (change servings and units)

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.

Questions about this recipe?

Featured Reviews for This Recipe

From: Cowgyrl Cook

On Nov 21, 2009

These are pretty tasty!

0 people found this review helpful

Was this review helpful to you? YES | NO

From: cookee monster

On Nov 12, 2009

I just bought a bag of these last week. I couldn't decide if I wanted to follow the recipe on the bag so I looked here for other ideas. Your recipe is pretty much the same. The only differences were that the bad called for dark brown sugar and sifting the flour. I followed the advice of others. I only used one cup of the chips and baked it in a 9x13 for 20 minutes. I didn't have time to let the dough chill for an hour so it baked a little faster. I think that there was enough mint flavor but next time I will throw in some regular chocolate chips since there wasn't enough chocolate flavor for me.

0 people found this review helpful

Was this review helpful to you? YES | NO

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.

11 people found this review helpful

Was this review helpful to you? YES | NO

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.

7 people found this review helpful

Was this review helpful to you? YES | NO

Read all 47 reviews