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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 0.1g
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?

Andes Crème De Menthe Cookies - Andes Mint Cookies

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

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

Directions

  1. 1
    Preheat oven to 350°F.
  2. 2
    Blend butter, brown sugar, white granulated sugar, baking soda, baking powder, vanilla and eggs until ingredients are mixed.
  3. 3
    Add Andes Baking Chips and mix.
  4. 4
    Add Flour and continue to mix until all ingredients are well blended together.
  5. 5
    Cover and chill in the refrigerator for 45-60 minutes.
  6. 6
    Spoon out approximately 1 oz of dough per cookie.
  7. 7
    Form a ball and then slightly flatten.
  8. 8
    Place on non-stick baking pans and bake for approximately 8-10 minutes.
  9. 9
    Cool on pans for 2 minutes, then remove.

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Featured Reviews for This Recipe

From: Cowgyrl Cook

On Nov 21, 2009

These are pretty tasty!

0 people found this review helpful

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  • 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

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  • 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

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  • 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

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  • Read all 47 reviews

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