Andes Mint Baking Chips Recipes

If you like the cool flavor of mint and sweet chocolate, you’ll really enjoy these Andes Mint Baking Chip Cookies. Andes Mints are those small chocolate mint candies you often get after a meal. They have a great mix of minty and chocolatey taste.

When you use Andes Creme de Menthe baking chips in cookies, you get that same yummy flavor in every bite. The cookies come out soft and chewy, with warm, melted mint chocolate throughout. These golden cookies with minty pieces not only smell amazing when baking but also taste like a chocolate-mint dream. They’re perfect for holidays or any time you want a fun twist on regular cookies.

Key Takeaways

• Mint-Chocolate Bliss: These cookies combine rich, buttery dough with cool Andes mint chocolate in every bite, creating an unforgettable flavor combo that mint lovers adore. The crème de menthe chips melt into pockets of minty chocolate goodness, making each cookie truly special. 
• Easy & Fun to Make: The recipe uses basic pantry ingredients and simple steps, so even beginner bakers can succeed. There’s no complicated technique – just mix, chill, and bake for delicious homemade cookies​. It’s a fun way to get the family involved in baking a sweet treat. 
• Ingredient Swap Friendly: No Andes baking chips on hand? No problem – you can chop up regular Andes Mint candies or even use semi-sweet chocolate chips with a dash of peppermint extract to mimic the flavor. This flexibility means you can still enjoy these cookies if you can’t find the exact chips. 

What Is a Sushi Cake?

A sushi cake is a modern version of sushi where all the ingredients are stacked in layers to look like a cake. Instead of rolling each piece like traditional sushi, you press sushi rice, seafood, and vegetables into a round pan to form a thick, layered shape.

This recipe includes the same key parts as regular sushi. The bottom is made with seasoned sticky rice. Then you add layers of things like avocado, cucumber, cooked crab, or raw fish like tuna and salmon. Some people also add sauces and toppings like spicy mayo, sesame seeds, or sliced green onions.

After layering everything, you chill the cake so it stays firm. When it is time to serve, you slice it like a dessert cake. Each slice shows off the beautiful colors and textures inside.

Andes Mint Baking Chips Recipe

Recipe by Lutfan

0.0 from 0 votes

Course: DessertDifficulty: Easy

Servings

36

servings

Prep time

1

hour 

Cooking time

10

minutes

Calories

120

kcal

Ingredients You’ll Need for Andes Mint Baking Chips Recipe

• 2⅔ cups all-purpose flour

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• ½ teaspoon salt (use only ¼ tsp if using salted butter)

• ½ cup unsalted butter, softened (1 stick)

• ¾ cup light brown sugar, packed

• ½ cup granulated sugar

• 2 large eggs, at room temperature

• 2 teaspoons pure vanilla extract

• 1 package (10 oz) Andes Crème de Menthe baking chips (about 1¾ cups of mint chocolate chips)

How to Make Andes Mint Baking Chips – Step by Step Instructions?

• Get the Oven Ready: Once your cookie dough has been in the fridge (see step 5), turn your oven on to 350°F (175°C). Line a baking tray with parchment paper or a non-stick baking mat. It’s best to wait until after the dough chills to turn on the oven so you’re not wasting energy.
• Mix Dry Ingredients: In a bowl, stir together the flour, baking soda, baking powder, and salt. This helps everything mix well later. Put this bowl aside for now.
• Mix Butter and Sugars: In a bigger bowl, use a hand mixer (or a stand mixer) to beat the soft butter, brown sugar, and white sugar together. Mix for 2 to 3 minutes until it’s smooth and fluffy. Scrape the sides of the bowl to keep it all mixed well. This step makes your cookies soft.
• Add Eggs and Vanilla: Add the eggs one at a time into the butter and sugar mix. Mix slowly and make sure each egg is mixed in before adding the next. Then add vanilla and mix until everything looks smooth.
• Combine Wet and Dry: Slowly add the flour mix into the wet mix. Stir gently until it’s just combined. Don’t mix too much. Now you have cookie dough!
• Add Andes Mint Chips: Pour in the Andes mint chips and stir them into the dough using a spoon or spatula. Try to spread the chips evenly throughout the dough.
• Chill the Dough: Cover the bowl with plastic wrap or put the dough in a container with a lid. Put it in the fridge for 45 to 60 minutes. This step helps the cookies taste better and keeps them from spreading too much in the oven. (If you have more time, chilling longer is even better.)
• Shape the Cookies: Scoop out 1 to 1½ tablespoons of dough for each cookie. That’s about the size of a walnut. Roll the dough into balls and place them on your baking tray. Leave space between each one (about 2 inches). Press each ball gently to flatten it a little.
• Bake the Cookies: Put the tray in the oven and bake for 8 to 10 minutes. The cookies are ready when the edges are golden and the middle looks set but still soft. If you want softer cookies, bake on the shorter side. For crispier edges, bake a bit longer. Don’t overbake.
• Cool the Cookies: Take the tray out of the oven. Let the cookies sit on the tray for 2 minutes. Then move them to a cooling rack so they don’t get soggy on the bottom. This also keeps them chewy.
• Repeat the Process: If you have more dough, repeat the scooping and baking steps. Keep the dough in the fridge between batches. These cookies taste great warm or cooled, especially when the mint chips are still gooey!

Chef Recommendations

• Use Ingredients at Room Temperature: Make sure your butter is soft (but not melted) and your eggs aren’t cold. Soft butter mixes better with sugar and helps make cookies fluffy instead of flat and heavy.
• Measure Ingredients the Right Way: Don’t scoop flour straight from the bag. Instead, spoon it into the measuring cup and level it off, or use a kitchen scale. Too much flour can make cookies dry. Also, use the full amount of brown sugar. It keeps cookies chewy and adds flavor. Don’t forget the salt—it makes the chocolate and mint flavors even better.
• Chill the Dough: Putting your dough in the fridge makes a big difference. Cold dough spreads less, so the cookies stay thick and soft. Try to chill the dough for at least 45 minutes. If you’re in a rush, you can shape the cookies first and freeze them for 20 minutes. But chilling overnight gives the best flavor.

Also check out the delicious recipe of Sushi Cake.

Sushi Cake Recipe      

What to serve with Andes Mint Baking Chips

Not sure what to enjoy with your Andes Mint Baking Chip Cookies? Try a cold glass of milk. It goes perfectly with the mint and chocolate. On a cold day, warm hot cocoa with whipped cream makes a cozy match.

These cookies also taste great with coffee, especially a peppermint mocha. You can even dip the cookie in your drink. Want something fun? Make ice cream sandwiches using two cookies and a scoop of vanilla or mint chocolate chip ice cream.

For parties, serve them with other minty treats like Andes candies or mint-frosted brownies. They look great on holiday trays too. 

Storing and Freezing Cookies 

After baking, let your cookies cool all the way before putting them away. Once they’re cool, place them in a container with a lid and leave them on the counter. They’ll stay soft and yummy for 5 to 7 days, but they might get eaten much faster! Don’t put them in the fridge, or they might turn dry and hard instead of chewy.

If you want to save them for later, you can freeze them in two easy ways. First, freeze the dough. Roll the dough into balls like you’re going to bake them, then place them on a tray and freeze until they’re solid. Put the frozen dough balls in a freezer-safe bag or box. You can keep them frozen for up to 3 months. When you want cookies, take them out and bake right away. There is no need to thaw. Just add 1 or 2 more minutes to the baking time.

Second, you can freeze cookies that are already baked. Let them cool, then wrap them up tight or place them in a sealed container. Freeze for up to 2 or 3 months. When you want one, let it sit at room temperature or warm it in the oven for a few minutes to make it taste fresh again.

FAQs

Amira Rahman

I’m a sweet chef who loves creating irresistible cakes, pastries, and sweet treats. When I’m not baking, you’ll find me experimenting with new flavors, enjoying a good cup of coffee, and sharing my passion for desserts with the world.