Andes Crème De Menthe Cookies - Andes Mint Cookies
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!
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 42
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1 teaspoon baking soda
- 1/2 cup butter softened
- 1 teaspoon baking powder
- 2 teaspoons vanilla extract
- 1/2 cup granulated sugar
- 2 large eggs
- 3/4 cup brown sugar
- 2 2/3 cups all-purpose flour
- 1 package andes mint baking chips
- Carbohydrate 13.8166603345993 g
- Cholesterol 38.7188492135946 mg
- Fat 7.54842178857057 g
- Fiber 0.214285718343177 g
- Protein 1.56929758027592 g
- Saturated Fat 4.5712508152548 g
- Serving Size 1 1 cookie (33g)
- Sodium 160.059984273909 mg
- Sugar 13.6023746162561 g
- Trans Fat 0.613588528003876 g
- Calories 128 calories
Preheat oven to 350degreesF. Blend butter, brown sugar, white granulated sugar, baking soda, baking powder, vanilla and eggs until ingredients are mixed. Add Andes Baking Chips and mix. Add Flour and continue to mix until all ingredients are well blended together. Cover and chill in the refrigerator for 45-60 minutes. Spoon out approximately 1 oz of dough per cookie. Form a ball and then slightly flatten. Place on non-stick baking pans and bake for approximately 8-10 minutes. Cool on pans for 2 minutes, then remove.
