Only 2 more cookies after this post for my holiday cookie list and COINCIDENTALLY there’s only 2 more days until Christmas.  Yikes, I’m cutting it pretty close!

When I’m in a grocery or cookware store I feel like a kid in a candy store.  I go bonkers.  It’s really not my fault, there is just too much STUFF out there to entice me.  Take chocolate chips, for example.  Back in the day you had  semi-sweet chocolate chips and that was it.  Now the chocolate chip universe has expanded to include milk chocolate, dark chocolate, white chocolate, and bittersweet.  They come mini, midi and maxi size, in chunks or bits.  It’s easily a 15 minute decision in the supermarket just picking chocolate chips!  And to make matters worse there are peanut butter chips,  butterscotch chips, and EVEN candy bars that come in chips.  The other day I found Andes Creme de Menthe Chips (the holy grail for mint and chocolate lovers), and it would have taken a stronger person than I to walk out without a bag…..or two.

And so, I give you Cookie number 10, The Andes Mint Chocolate Chip Cookie, right off the back the bag!  The dough is fairly soft and the cookies will spread quite a bit if not chilled before baking.  I used a tablespoon ice cream scoop to make cookies approximately 2.5 inches in diameter.  Bake the cookies on a Silpat to minimize spreading.  Baking time was around 9-10 minutes.

And a song to listen to while you’re baking these minty morsels, 12 Days of Christmas as sung by The Disney Princesses!

Andes Mint Chocolate Chip Cookies


  • Andes Crème de Menthe Chunk Cookies
  • Servings: 4 Dozen
  • Preheat oven to 350
  • • 1/2 cup salted butter, softened
  • • 3/4 cup dark brown sugar
  • • 1/2 cup white granulated sugar
  • • 1 teaspoon baking soda
  • • 1 teaspoon baking powder
  • • 2 teaspoons vanilla extract
  • • 2 eggs
  • • 1 package (10 oz) Andes® Creme de Menthe Baking Chips
  • • 2 2/3 cups all-purpose flour


  • Blend butter, sugars, baking soda, baking powder, vanilla and eggs until mixed.
  • Stir in baking chips or chopped candy and then flour.
  • Chill at least one hour in refrigerator.
  • Measure out approximately 1 ounce of dough.
  • Raise oven rack one level above middle and baking on non-stick cookie sheets.
  • Bake at 350-degrees for approximately 8-10 minutes.
  • Cool on pans for two minutes before removing.
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