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


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.

About this Recipe

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