Recipe by **Tinkerbell**
I love Andes mints and when I found a bag of their mint chips I knew I had to make something out of them! This is an original recipe using those chips for a soft and chewy cookie. Their mint-chocolate goodness would do well served with an after dinner coffee.
Top Review by Sydney Mike
Had no problem finding some of mints similar to what you'd listed (not, however, Andes) & whipped these great tasting cookies up in no time at all! Took 'em to a park-wide potluck & along with a cracker snack mix that I made, these were gone in no time! Definitely a winner all around! Thanks for sharing another very nice keeper of a recipe! [Made & reviewed in Zaar Chef Alphabet Soup tag]
- 1 cup butter flavor shortening
- 1 cup brown sugar, packed
- 1⁄2 cup white sugar
- 2 eggs
- 2 teaspoons vanilla
- 1 1⁄4 cups all-purpose flour
- 1 cup bread flour or 1 cup all-purpose flour
- 1 teaspoon salt (I use fine ground sea salt)
- 1 teaspoon baking soda
- 10 ounces creme de menthe baking chips (Andes brand)
Directions See How It's Made
- Preheat oven to 375°.
- Line 3 cookie sheets with parchment paper for no clean-up (or use plain ungreased cookie sheets) and set aside.
- In large bowl or mixer, cream together shortening and both sugars.
- Add eggs, one at a time, mixing after each.
- Add vanilla and mix well.
- In separate bowl sift together all the flour, salt and baking soda. Add to creamed mixture and mix until combined.
- Stir in baking chips.
- Using a 1-1/2 inch cookie scoop or a Tablespoon to drop cookies onto parchment paper lined sheets.
- Bake at 375° for 11 minutes.
- Cool on sheets for about 2 minutes then remove to wire racks to cool.
- Store in airtight container.