Andes candy has always been a Holiday favorite of mine. When I was a child my mom kept a bowl of them in the living room during the holiday season, and I always loved to sneak into the room and grab some of the green foil packets! So naturally now that I am older I like to use the candy in cookies for Christmas. I have made this before by cutting up the Andes mints, but this year I noticed you can now buy bags of the Creme De Menthe candy for baking. That is much easier than cutting up a bunch of them!
This recipe is similar to chocolate chocolate chip cookies, only with the Creme de Menthe flavor.Â You could also just use mint chips in this recipe, which I have done before too. The dough for these cookies is stiff, so you can roll it into balls, which gives the cookies a nice round shape.
These freeze well, so these are a good Christmas cookie to make before the holiday and freeze. My kids love the minty flavor, and have even been known to eat them right out of the freezer!
- 1 cup butter
- 1 Tablespoon vanilla extract
- 1/3 cup water
- 3/4 cup white sugar
- 3/4 cup brown sugar
- 2 1/2 cup flour
- 1/2 cup cocoa powder
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 bag Andes Creme De Menthe Baking Chips
- Preheat oven to 375 degrees.
- Cream butter, vanilla, and water until smooth. Add both sugars and mix well.
- Add flour, cocoa powder, baking soda, baking powder, and salt and mix until well combined.
- Stir in Andes Baking Chips.
- Roll the dough into 1 inch balls and place on ungreased cookie sheets.
- Bake for 8 minutes.
Nutrition facts are estimates.
Nutrition Information:Yield: 36
Amount Per Serving: Calories: 168 Saturated Fat: 5g Cholesterol: 14mg Sodium: 95mg Carbohydrates: 21g Fiber: 1g Sugar: 12g Protein: 1g
What are you baking this year?