Andes Creme de Menthe Chunk Cookies

The first time I made the Andes Crème de Menthe Chunk Cookies, I was surprised to see how quickly these cookies came together.   I used a medium cookie scoop, and didn’t flatten it at all before I put them in the oven.  So the next time you’re in the market, I would get a pack of Andes baking chips, you won’t be sorry!

Andes Crème de Menthe Chunk Cookies Recipe

Andes Crème de Menthe Chunk Cookies

½ cup salted butter, softened

¾ cup dark brown sugar

½ cup white sugar

1 tsp. baking soda

1 tsp. baking powder

2 tsp. vanilla

2 eggs

1 package (10 oz.) Andes Crème de Menthe baking chips

2 2/3 cups sifted flour

Preheat oven to 350F.  Blend butter, sugars, baking soda, baking powder, vanilla and eggs until mixed.  Stir in flour then add Andes baking chips.  Chill approximately one hour in refrigerator.

On non-stick pans; use medium cookie scoop; form ball (then let the oven flatten the cookies).  Bake at 350F. for 7 to 10 minutes.  Cool on pan for 2 minutes before removing.

Makes about 4 dozen cookies

(Recipe for Andes Crème de Menthe Chunk Cookies is from Andes Crème de Menthe Baking Chips)

Hope you enjoyed making the Andes Crème de Menthe Chunk Cookies, if so, click “Like”.   I look forward to hearing from you, so let me know how you liked it!!