When I made my Starbucks knock-off mint brownies a couple weeks back I bought a bag of the Andes baking bits just to use for decoration. I had actually seen a great sounding brownie recipe or a cookie recipe or who knows what kind of recipe in a magazine recently that called for the Andes bits but, of course, once I actually had the bag in my hand I had no idea what magazine it was in and Google was absolutely no help.

These cookies are wonderful. They’re soft and chewy and have just the right amount of mint flavor. And crinkle cookies are among my favorites as far as appearance so obviously I love how they look. The only thing I don’t like is that the recipe calls for shortening but what do you do?

Mint Chocolate Crinkles
  • 2 1/4 cup all-purpose flour sifted
  • 3/4 cup cocoa sifted
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup shortening
  • 1/2 cup unsalted butter softened
  • 3/4 cup sugar
  • 3/4 cup dark brown sugar firmly packed
  • 2 large eggs beaten
  • 2 teaspoon vanilla
  • 2 cup 1 – 10 oz. package Andes Crème de Menthe Baking Chips
  • 1 cup powdered sugar
  1. Pre-heat oven to 350 degrees.
  2. Sift the flour, cocoa, baking soda and salt together into a bowl and set aside.
  3. 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.
  4. Roll the dough, by hand, into a 1 1/2 inch balls. Roll the balls in the powdered sugar to fully cover ball. Flatten the balls gently into 1/2” thick disks and place about 2” apart, spacing them evenly on un-greased 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.



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