Andes Mint Cookies
Serves: 3 dozen
  • 12 tablespoons (1.5 sticks) unsalted butter, softened at room temperature
  • ¾ cup light brown sugar, packed
  • ¼ cup granulated sugar
  • 1 large egg
  • 2 cups all-purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup Andes Creme De Menthe Baking Chips
  • 5 Andes Cream De Menthe Thins, chopped into chunks
  1. Cream together the butter, light brown sugar, and granulated sugar until lightly and fluffy with a handheld or a stand mixer.
  2. Add in the egg and cream everything together.
  3. Slow mix in the flour, cornstarch, baking soda, and salt until the cookie dough has formed.
  4. Fold in the Andes Creme De Menthe baking chips.
  5. Wrap the cookie dough in plastic wrap and store in the refrigerator at for least 3 hours or up to 72 hours.
  6. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper or a silicon baking mat.
  7. Scoop 1.5-2 tablespoons of cookie dough onto the cookie sheet and bake for 9-11 minutes.
  8. Remove from oven and allow the cookies to cool for 2 minutes, and then transfer to a cooling rack.
Store in an airtight container for up to 7 days at room temperature.
Recipe by Gal on a Mission at