Andes Crème De Menthe Cookies - Andes Mint Cookies

Total Time
10 mins
10 mins

I found this recipe on the back of Andes Crème de Menthe Baking Chips. I made a few small changes and am really pleased with the results! These cookies taste very similar to the Girl Scouts Thin Mint Cookies!

Skip to Next Recipe




  1. Preheat oven to 350°F.
  2. Blend butter, brown sugar, white granulated sugar, baking soda, baking powder, vanilla and eggs until ingredients are mixed.
  3. Add Andes Baking Chips and mix.
  4. Add Flour and continue to mix until all ingredients are well blended together.
  5. Cover and chill in the refrigerator for 45-60 minutes.
  6. Spoon out approximately 1 oz of dough per cookie.
  7. Form a ball and then slightly flatten.
  8. Place on non-stick baking pans and bake for approximately 8-10 minutes.
  9. Cool on pans for 2 minutes, then remove.
Most Helpful

2 5

I'm not impressed with this alteration of the recipe, I wish I would've taken the time to find the original. I've baked with both and this recipe is definitely lacking compared to the original. Maybe it's the salt that's missing I don't know but I'm very disappointed with this version. The original is definitely the way to go!

5 5

Andes baking chips were not available in the grocery store I frequent so chopped up Andes mints instead. I used about 28 mints ( 7 oz ) and it was plenty. Baked them for 10 mins and they still came out very soft, the way my son likes his cookies. I addes a little salt, and that was the only alteration I made. Thank you for posting. They were delicious.

5 5

These are wonderful I like chocolate, so I add 2 oz melted unsweetened chocolate to the dough a little extra baking powder, a pinch (yes I have a measuring spoon that is a pinch! :) of xanthan gum and these are great. Sometimes a little extra flour, it depends on how the dough comes together. I still measure my dry ingredients, so not as consistent as weighing. A drop of mint extract makes them extra minty. But I love mint. Good cookie basic to jump off from. Thanks