Andes creme de menthe chunk cookies are full of minty goodness. This recipe makes enough cookies to share with friends and neighbors.
I was looking for a cookie to make for a school function, the annual Cookie Extravaganza, and found Andes baking chips in the baking aisle in the supermarket. I love Andes mints so I thought I’d try the recipe on the back of the package, Andes creme de menthe chunk cookies. Am I glad I did! So is my family! and the friends who received them! The teachers and kids at school, too! Minty goodness! Some of the best recipes come from the back of packages.
You many think, 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. The would go well with mint juleps.
This is not your typical cookie dough. It’s very difficult 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 really 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 once I did overnight. Both worked fine. When you flatten the cookie make sure they are consistent so they bake evenly. The recipe says it makes 4 dozen but I used a 1-inch (ice cream type) scoop and I got a little more than 6 dozen.
Need more cookie recipes?
Andes Creme de Menthe Chunk Cookies
- 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
- 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.