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


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  • 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
  • 2
  • 1 pkg
    10 oz andes® crème de menthe baking chips
  • 2 2/3 c
    sifted all-purpose flour

How to Make Andes Crème de Menthe Cookies


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

Printable Recipe Card

About Andes Crème de Menthe Cookies

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

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