Andes Creme De Menthe Cookies (Non Pampered Chef Recipe)

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Discussion Overview

This thread centers around a recipe for Andes Crème de Menthe cookies, with participants discussing their approaches to following the recipe and their personal experiences with it.

Discussion Character

  • Anecdotal, Opinion-based

Main Points Raised

  • One participant shares their experience of finding Andes baking chips and questioning the order of mixing ingredients in the recipe.
  • Another participant notes that most recipes suggest creaming butter and sugar first, expressing uncertainty about the impact of this method.
  • One participant mentions they did not make the cookies as planned due to a busy schedule but plans to try them the next day, reflecting on the recipe's wording.
  • A participant recalls their niece making the cookies during Christmas and describes them as delicious.
  • Another participant confirms they have made the cookies before and enjoyed them, stating they followed the traditional method of creaming the ingredients.

Areas of Agreement / Disagreement

Views differ on the method of mixing ingredients, with some participants preferring the traditional creaming method while others are open to the recipe's instructions.

Contextual Notes

Participants share personal baking experiences and preferences, highlighting variations in recipe interpretation.

Who May Find This Useful

Consultants interested in baking and sharing personal experiences with cookie recipes may find this discussion relevant.

babywings76
babywings76
Gold Member
Messages
7,266
:chef: So I was in the mood to make some cookies and looked in my choc chip/nut area in my cupboards and found a bag of Andes Creme de Menthe baking chips. Here's the recipe it had on the back of the bag. Now here's the question...would you follow the directions exactly like it's written, or would you cream the butter and sugars first, then add the eggs and vanilla, and then the rest? Or some other order?


Andes Crème de Menthe Cookies:
(Return to Andes Creme de Menthe Recipes)

Ingredients:
1/2 cup salted butter - softened
3/4 cup dark brown sugar
1/2 cup white granulated sugar
1 tsp. baking soda
1 tsp. baking powder
2 tsp. vanilla extract
2 eggs
1 package (10 oz.) Andes® Crème de Menthe Baking Chips
2-2/3 cups sifted all-purpose flour

Directions:
Preheat oven to 350° F.

Blend butter, sugars, baking soda, baking powder, vanilla and eggs until mixed.

Stir in Andes Baking Chips and then flour. Chill approximately one hour in the refrigerator.

Measure out approximately 1 oz. of dough. Form a ball and slightly flatten.

Raise oven rack one level above the middle and bake on non-stick baking pans.

Bake at 350° F for approximately 8 - 10 minutes.

Cool on pans for two minutes before removing.

Yield:
4 dozen cookies.
 
Most recipes I've read says to cream butter & sugar first then add eggs, etc. (just like you said) I really don't know what this does or if it makes the recipe better. So are you making them now?? Let us know how they are. I love Andes mints!
 
  • Thread starter
  • #3
I didn't end up making them tonight. Things got busy with the kids and stuff. I think I'll try them tomorrow. I just looked at the recipe again and realized the flour gets added with the chips later, I must have overlooked that at first in my rush earlier, so I guess the recipe isn't too much different this way. It's just the baking soda and baking powder that goes in with the wet ingredients first. The way it was worded just seemed different to me than normal cookies that have you "cream" together ingredients. This just says to "blend" until mixed. That doesn't seem too specific to me. How well blended do they mean? (I guess I'm nit picky when following cookie recipes because I have a hard time baking them. I'm a pretty good cook, but not much of a baker--unless I have a recipe to follow.)I'll try them tomorrow and do them as directed and let you know how they turn out. :)
 
My neice made these at Christmas they are yummy!!!
 
I've made these before -- soooooo yummy! I did as you suggested and creamed the butter and sugars together then added eggs, vanilla, then the rest.
 

Frequently Asked Questions

What are Andes Creme De Menthe Cookies?

Andes Creme De Menthe Cookies are delicious chocolate cookies that incorporate Andes mints, giving them a rich minty flavor. They are typically made with a chocolate cookie base and topped with melted Andes mints for a decadent treat.

How do I make Andes Creme De Menthe Cookies?

To make Andes Creme De Menthe Cookies, you will need ingredients such as flour, cocoa powder, sugar, butter, eggs, and Andes mints. The process usually involves mixing the dry and wet ingredients separately, combining them, forming dough balls, baking them, and then topping them with melted Andes mints after they come out of the oven.

Can I use a different type of mint chocolate instead of Andes mints?

Yes, you can substitute Andes mints with other mint chocolate options, such as peppermint patties or any other mint-flavored chocolate. However, the flavor and texture may vary slightly depending on the substitute used.

How should I store Andes Creme De Menthe Cookies?

Andes Creme De Menthe Cookies should be stored in an airtight container at room temperature. They can also be refrigerated for a longer shelf life, but it's best to allow them to come to room temperature before serving for optimal flavor and texture.

Can I freeze Andes Creme De Menthe Cookies?

Yes, you can freeze Andes Creme De Menthe Cookies. To do so, place them in a single layer on a baking sheet to freeze them individually, then transfer them to an airtight container or freezer bag. They can be stored in the freezer for up to three months. Thaw them at room temperature before enjoying.

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