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Creme de Menthe Chunk Cookies

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Prep Time: 1 hour 15 minutes
Cook Time: 10 minutes
Total Time: 1 hour 25 minutes
Servings: 48


  • 1/2 cup salted butter softened
  • 3/4 cup dark brown sugar
  • 1/2 cup white granulated sugar
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 tsp vanilla extract
  • 2 eggs
  • 1 10 oz. package Andes® Crème de Menthe Baking Chips
  • 2-2/3 cups all-purpose flour sifted


  • Preheat oven to 350°.
  • While the oven is preheating blend butter, brown and white sugars, baking soda, baking powder, vanilla and eggs until well incorporated.
  • Stir in Andes Baking Chips and then flour. Mix until just incorporated. Once the dough is complete chill for at least one hour in the refrigerator.
  • Measure out 1 ounce of dough. Form a ball and slightly flatten. (I used the OXO Medium Cookie Scoop and my OXO Food Scale to calculate this)
  • Raise oven rack one level above the middle and bake on non-stick baking pans.Bake at 350 degrees for 8 - 10 minutes. Let the cookies cool on pan for at least 5 minutes once out of the oven then place on a wire rack.


*Your cookie dough will need to chill in the refrigerator for at least 1 hour. Plan accordingly.
*You can refrigerate part of the dough for up to 5 days or freeze up to 3 minutes. Form the dough into a log--this makes for best freezing and refrigerating options.
Adapted from Andes Mints
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