Once upon a time you could purchase Andes Crème de Menthe baking chips at the store. Now they are nowhere to be found. This recipe was on the back of the package and thank goodness I copied it down because these are husband’s favorite cookies. I rarely make them because unwrapping and chopping up all those chocolates is a huge pain in the behind. I foresee that I’ll be making these more often because I figured out a quicker, easier and less messy way to make my own crème de menthe baking chips. I use my mini food chopper and voila… it’s done. You still need to unwrap two packages of Andes Candies though. A job that can be delegated to trustworthy children.
Andes Creme de Menthe Cookies
(adapted from Tootsie Roll Industries)
- 1/2 cup salted butter, room temperature
- 3/4 cup brown sugar
- 1/2 cup white sugar
- 1 tsp. baking soda
- 1 tsp. baking powder
- 2 tsp. vanilla
- 2 eggs
- 2 packages of Andes Crème de Menthe chocolates, chopped
- 2 2/3 cups flour
Cream together butter, sugars, baking soda, and baking powder. Add vanilla and eggs and mix.
Stir in chopped chocolate and then flour.
Chill dough for at least 1 hour in refrigerator. When ready to bake the cookies, preheat oven to 350°F. Form 1-inch balls with dough and flatten slightly. Bake on an ungreased baking sheet for 8-10 minutes. Cool on pans 2 minutes before removing and cooling completely on a wire rack.
Husband recommends eating these the same day they are baked because he says they dry out by the next day.