These cookies look like they’re chocolate chip, but they taste like Thin Mint Girl Scout cookies. They really do. They’re delicious. The only problem is finding Andes Creme de Menthe chips. None of my local supermarkets carry them. I saw them at Target recently so I picked up several bags, and I’m glad that I did. I made two batches of these recently to bring to various events and I have one bag left. I’ll probably make another batch this weekend – they were that good.

I made these cookies using a small ice cream scoop, which resulted in all of the cookies being roughly the same size which was nice. The only thing I didn’t like about these cookies is that you can see some of the green chips in the cookies. I didn’t find that to be terribly appealing. It was only a small problem though, the taste of the cookies outshone the issue of the green chips being visible.

Andes Crème de Menthe Chunk Cookies
Recipe from the back of the bag of the Andes Creme de Menthe Chip bag

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 (or approximately 2 cups chopped Andes Mints)
2 2/3 cups all-purpose flour

Preheat oven to 350 degrees.

Blend butter, brown sugar, sugar, baking powder, baking soda, vanilla and eggs until well mixed. Stir in Andes chips, then stir in flour until well combined.

Roll dough into 1 inch balls (or use small cookie scoop), flatten slightly and place on non-stick baking sheet. Bake for 8 – 10 minutes.

Allow to cool on baking sheet for a couple of minutes before removing to cooling rack.

Yield: 4 dozen cookies

One year ago: Green Beans with Meyer Lemon Vinaigrette and Parmesan Breadcrumbs