Andes Creme de Menthe Cookies
If you love mint chocolate, Andes Creme de Menthe Cookies will be your new go-to cookie recipe. Whether you’re adding them to a holiday cookie tray or serving them alongside mint juleps at a Kentucky Derby party, they are sure to be a hit. Mint isn’t just for the holidays, though, these cookies are perfect year-round.
When my kids were in elementary school, I was looking for a cookie to make for a school event. I had a bag of Andes creme de menthe chips, and this is an adaptation of the recipe on the bag. I couldn’t keep my family out of them and actually had to make a second batch for the event! They have become a family favorite and a cookie I make every year.
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Why You’ll Love This Recipe
Mint and chocolate are a favorite flavor combination, not only during the holidays but all year long.
- Andes mints are a favorite candy, and the creme de menthe chips are ideal for baking.
- Because the dough requires chilling, you can make it ahead and bake it the next day.
- No fancy ingredients, the mint chips are available year-round.
- The recipe makes a little more than five dozen, making it ideal for sharing and holiday cookie trays.
Ingredients
- Salted Butter
- Dark Brown Sugar
- Sugar
- Baking Soda
- Baking Powder
- Pure Vanilla Extract
- Eggs
- Andes Creme de Menthe Baking Chips
- All-Purpose Flour
How do you serve Andes Creme de Menthe Cookies?
You may think that since these cookies are mint, you should only make them during the holidays. Not so. For me, mint is a delicious year-round flavor. After all, you could serve them for a Kentucky Derby party. They would go well with mint juleps.
Tips and Suggestions
This is not your typical cookie dough. It isn’t easy to stir in the Andes chips and flour, so I put on food-safe gloves and worked it with my hands until it was combined. That took no time at all.
Don’t skip the chilling part. I’ve made these Andes creme de menthe cookies a few times now. I did the one-hour chilling, and I’ve also chilled it overnight. Both worked fine.
When you flatten the cookies, make sure they are consistent, so they bake evenly. I used a 1-inch (ice cream type) scoop and got a little more than 5 dozen.
Serve these cookies with milk, coffee, hot chocolate, or a yummy vanilla latte.
- Using a cookie scoop, scoop a dough ball and place it onto a prepared baking sheet. I use silicone mats, but parchment works too.
- Using clean hands, flatten the dough balls to an even size.
- Though the cookies won’t spread much, they should be spaced about 2 inches apart.
- Bake, cool, serve, and store!
Need more cookie recipes?
Well, you’ve come to the right place! Every November, I post 12 days of Christmas Cookies for Ellen’s Christmas Cookie Extravaganza! You’ll find cake mix cookies, cookies made from scratch, drop cookies, and bar cookies.
If you specifically love cookies with Andes mints, check out my Andes chocolate mint cookies.
How do you store Andes Mint Cookies?
Store these Andes creme de menthe cookies in an airtight container for up to 4 or 5 days.
Cookies for a Cause
I’m happy to share these Christmas cookies for a great cause – Cookies for Kids’ Cancer™. I’ve partnered with my blogger friend Erin from The Speckled Palate, who has organized this Sweetest Season Cookie Exchange among food bloggers.
About Cookies for Kids’ Cancer™
Cookies for Kids’ Cancer™ is a recognized 501(c)3 non-profit organization dedicated to funding research for new, innovative, and less-toxic treatments for childhood cancer. Since 2008, Cookies for Kids’ Cancer™ has granted nearly $18 million to pediatric cancer research in the form of 100+ research grants to leading pediatric cancer centers across the country. From these grants have stemmed 35+ treatments available to kids battling cancer today. If you want to learn more head to their website.
If you want to donate to this very worthwhile cause, the organization has a 4-star rating on Charity Navigator, check out the fundraising page Erin created.
Can I use unsalted butter instead of salted butter?
Yes, absolutely! Consider adding 1/4 teaspoon of salt if you do make the substitution.
Can I skip chilling the dough?
Don’t skip this step. Chilling the dough helps to firm it up so the cookies bake evenly and hold their shape. You can chill the dough for up to 24 hours, so feel free to make it ahead.
Did you make this recipe? If so, please leave a comment and 5-star review on the recipe card below. If you really love this recipe, please share it on your social media!
Andes Creme de Menthe Cookies
Equipment
Ingredients
- ½ cup salted butter softened
- ¾ cup dark brown sugar
- ½ cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons vanilla extract
- 2 large eggs
- 1 package (10 ounce) Andes Crème de Menthe Baking Chips
- 2 ⅔ cups sifted all-purpose flour
Instructions
- Move oven rack to one level above middle and preheat oven to 350℉. Line rimmed baking sheets with parchment paper or silicone baking mat and set aside.
- Beat butter, sugars, baking soda, baking powder, vanilla, and eggs until mixed. Stir in Andes Baking Chips then flour. Chill approximately one hour in the refrigerator.
- Measure out approximately 1 ounce of dough. Form a ball and slightly flatten. Raise oven rack one level above middle and bake on parchment lined baking sheets at 350 degrees F for approximately 8 – 10 minutes. Cool on pan for 2 minutes before removing to cooling rack to cool completely. Store covered at room temperature.
Ellen, these Andes Creme de Menthe Cookies are speaking my love language!!! Two of my favorite flavors in one dreamy bite… The minty chocolate chunks look incredible, and the cookies themselves have that perfect soft and chewy vibe. Such an irresistible combo!
Thank you so much for participating in this year’s Sweetest Season and bringing another delicious cookie recipe to the virtual celebration. I am so appreciative for you and everyone who joins me in this yearly and am always blown away with the generosity. I hope you and yours have the happiest holiday season!
Thank you so much for the kind words, Erin. I appreciate you hosting the event. I’m always down for cookies!