These Andes Mint Cookies are soft inside, crispy outside, and have a perfect balance between mint, chocolate and vanilla flavors. It is the perfect dessert idea to celebrate St. Patrick’s Day!
This year I am a little bit late with posting a St. Patrick’s Day recipe but better late than never. To celebrate this holiday, I made some incredibly delicious cookies with Andes Crème De Menthe Thins. They are quite similar to chocolate chip cookies but have more complex flavor. I am sure that chocolate/mint lovers will appreciate this recipe!
If you are a chocolate lover like me, check out my other chocolate desserts: Double Chocolate Cookies with Mint Chocolate Chip Drizzling, Julia Child’s Chocolate Mousse, and Chocolate Cupcakes with Homemade Salted Caramel and Vanilla Buttercream Frosting on top.
It is quite easy to make these Andes Mint Cookies and there is no need to refrigerate the dough. You literally need 10 minutes to mix all the ingredients and 10 minutes to bake! What can be easier than that?!)
When baking these cookies, I always like to slightly under bake them. It helps to keep the cookies moist after they are cooled off. To scoop the dough, I use my 1 ½ tablespoon ice cream scoop. This makes all the cookies the same size, so they will be evenly baked. If you use the same scoop size, bake the cookies for 10 minutes. When they are done, they will feel very soft to touch. Take the cookies out and let them sit on the warm sheet for 5-7 minutes as they will finish baking. Then remove to the baking sheet to cool off completely. Your cookies will be perfectly soft inside and crispy outside.