Andes Mint Doodles

Lori Younger


Like in my other cookie recipes, 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.

***An easy way to keep cookies soft a few days longer, put a piece of bread in the container with them.***

★★★★★ 1 vote
Makes 3 Dozen
20 Min
15 Min


2 1/4 c
all-purpose flour, sifted
3/4 c
cocoa, sifted
1/2 tsp
baking soda
1/2 tsp
1/2 c
1/2 c
unsalted butter, softened
3/4 c
3/4 c
dark brown sugar, firmly packed
large eggs, beaten
2 tsp
1 pkg
10 oz andes crème de menthe baking chips
1 c
powdered sugar

How to Make Andes Mint Doodles


  • 1Pre-heat oven to 350 degrees.
  • 2Sift the flour, cocoa, baking soda and salt together into a bowl and set aside.
  • 3With a hand held or standing mixer, beat together the shortening and butter until creamy.
  • 4Add the sugars and continue beating until light and fluffy.
  • 5Add the eggs and vanilla and beat until thoroughly incorporated.
  • 6Add the flour mixture and blend until smooth.
  • 7Fold in Andes Crème de Menthe Baking Chips.
  • 8Roll the dough, by hand, into a 1 ½ inch balls. Roll the balls in the powdered sugar to fully cover ball. Flatten the balls gently into ½” thick disks and place about 2” apart, spacing them evenly on un-greased baking sheets.
  • 9Bake cookies at 350 degrees for 10-12 minutes.
  • 10Remove from oven and let cookies set 1 minute on baking sheet. Remove from sheet and move to wire rack to cool completely.

Printable Recipe Card

About Andes Mint Doodles

Course/Dish: Cookies
Other Tags: Quick & Easy, For Kids
Hashtags: #mint, #Andes, #doodles