47 Reviews of Andes Crème De Menthe Cookies - Andes Mint Cookies

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.

From: Chef Doozer

On Jan 24, 2006

These are really yummy! I made them in bars in a 9 by 13 pan. I baked them at 350 for 25-30 minutes.

From: mariposa13

On Dec 4, 2005

These turned out really good for me! The dough is sticky when you are trying to work it into balls, but if you will wet your hands with warm water (don't dry them) you will not have any trouble with the dough sticking to you. If it does start to get sticky again, just rinse your hands again. I do think the cookies weren't as sweet as I thought they were going to be so next time I will add a little more granulated sugar. Mine cooked for 10 minutes and turned out very nicely!

From: Smile1968

On Oct 17, 2005

I have been on a baking kick the last few weeks and have been looking for something a little different from the regular old favorites - well we now have another favorite! These are really good! I would reccomend however not to put these cookies together with another cookie or the strength of the mint cookies will flavor the other cookies (I gave several different kinds of cookies to a friend,and I told him not to mix them together,but lo and behold he,being a man,did not listen,and he mixed them together, and sure enough,they flavored them all!). Thanks for the great new recipe!

From: Pianolady

On Feb 13, 2005

Wow — were these fantastic cookies!! I made them just as is and they turned out perfectly. I began to slightly flatten the first ones with a fork, but then found more success just slightly pressing down with dampened fingers on top. These were just incredible, KC, and I cannot thank you enough for your assistance in getting the proper ingredients to make these. Thank you from the bottom of my heart (and hubby's — he loved them on his trip!) Dianne

From: tzisa

On Jul 24, 2006

We love these cookies!! We couldn't find the chips, so we got the Andes Mints, froze them, & broke them up with a mallet. We cooked them just under the recommended time & they came out nice & moist. Thanks for the yummy recipe!!

From: Chef #669746

On Dec 3, 2007

I didn't find any changes from the chip package recipe, but did enjoy the cookies.

From: RaspberryCordial

On May 24, 2007

I love this recipe. I used Hershey Chipits mint chocolate chips in place of Andes. I only chilled the dough for 10 minutes. I didn't feel a long chill was necessary here as the dough is quite firm. I also just dropped these from a measured Tablespoon and didn't bother to flatten. Cookies were done after 10 minutes, browned on the edges but still pale in the centers and they set up nicely on the pans. I tried this recipe using regular chocolate chips as well but didn't like it as much as with the mint chips. Thanks!

From: coconutcream

On Nov 22, 2005

I've been anxious to try this recipe because I love Andes Mints and because your photo makes them look so good, and tonight I finally got my chance. I had high hopes for them after tasting the dough, and found that the mint flavor had become infused in the rest of the dough during the process of refridgeration. The final product, however, wasn't quite as good. We liked them ok, but they weren't exceptional. You could definitely taste the Andes and the texture was great - nice and soft and chewy - but there was just something missing, I think. As far as cooking specifications, I couldn't find the baking chips so I used 2 and a half of the approximately 5 oz. packages of candy, quartering each piece before mixing them in. I had no idea how much dough 1 oz. was, so I just guessed and must have been pretty close because I got almost 4 dozen cookies. I also found the dough to be a bit sticky and difficult to work with, especially straight out of the refridgerator. These cookies took a little longer to cook than I'd been expecting - at least 10 minutes - and I must warn you that these are the kind of cookie that don't look done when they're actually done. I had one batch that I thought I'd undercooked because they had barely started browning on the bottoms and just seemed undercooked, but once they cooled, they set up nicely.