Andes Crème de Menthe Cookies

Lori Younger


I use a baking stone and they turn out amazing as well, although, I suggest leaving them on the stone a bit longer than a pan to cool. :) Also, an easy way to keep cookies soft a few days longer, put a piece of bread in the container with them.

★★★★★ 2 votes
Makes 4 Dozen
15 Min
10 Min


1/2 c
salted butter -softened
3/4 c
dark brown sugar
1/2 c
white granulated sugar
1 tsp
baking soda
1 tsp
baking powder
2 tsp
vanilla extract
1 pkg
10 oz andes® crème de menthe baking chips
2 2/3 c
sifted all-purpose flour


1Preheat oven to 350° F.
2Raise oven rack one level above the middle and bake on non-stick baking pans.
3Blend butter, sugars, baking soda, baking powder, vanilla and eggs until mixed.
4Stir in Andes Baking Chips and then flour. Chill approximately one hour in the refrigerator.
5Measure out approximately 1 oz. of dough. Form a ball and slightly flatten.
6Bake at 350° F for approximately 8 - 10 minutes.
7Cool on pans for two minutes before removing.

About this Recipe

Course/Dish: Cookies, Chocolate
Other Tags: Quick & Easy, For Kids
Hashtags: #cookie, #chip, #Andes