The original name for these cookies? Andes Mints Doodles. Uh, no thanks. This may come as a surprise to my readers, but I don't eat doodles—cookies, cheese or otherwise, so concessions had to be made.
I snagged this recipe from Tootsie.com, the official site of Andes Mints as well as a number of other tasty treats. The recipe looked good to me, so I didn't make any changes, save for the considerable improvement to the name.
Andes Mints Chocolate CookiesIngredients
- 2 1/4c flour
- 3/4c cocoa, sifted
- 1/2t baking soda
- 1/2t salt
- 1/2c shortening
- 1/2c butter, softened
- 3/4c sugar
- 3/4c dark brown sugar, firmly packed
- 2 eggs, beaten
- 2t. vanilla
- 1pkg Andes Crème de Menthe Baking Chips
- 1 c powdered sugar
- Preheat oven to 350 degrees and prep cookie sheets with parchment.
- Sift the flour, cocoa, baking soda and salt together into a bowl and set aside.
- With a hand held or standing mixer, beat together the shortening and butter until creamy. Add the sugars and continue beating until light and fluffy. Add the eggs and vanilla and beat until thoroughly incorporated.
- Add the flour mixture and blend until smooth. Fold in Andes Crème de Menthe Baking Chips.
- Scoop cookies using your 1 1/2T cookie scoop and roll them into balls.
- Roll the balls in the powdered sugar to fully cover ball. Flatten the balls gently into ½” thick disks and place about 2” apart, spacing them evenly on the baking sheets.
- Bake cookies at 350 degrees for 10-12 minutes. Remove from oven and let cookies set 1 minute on baking sheet. Remove from sheet and move to wire rack to cool completely.
I don't know if the powdered sugar is necessary. I would skip that step if I made these again.
Despite the lame name, these cookies were great! If you've already eaten the Thin Mints that you tried so hard to save in the freezer (I hid mine in the back), I suggest making these as your chocolately-minty cookie substitute.