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Mint Chocolate Cookies



– 1 cup butter, softened – 1 cup sugar – 1 cup dark brown sugar, packed – 1 egg – 1 teaspoon vanilla extract – 2 (1 ounce) squares unsweetened chocolate, melted – 2 cups flour – 2 packages (4.67 ounces) of Andes® Créme De Menthe Thins, coarsely chopped
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1. Preheat oven to 325°F.

2. In large bowl, with electric mixer beat butter, sugars, egg, vanilla, and melted chocolate at medium-high speed until fluffy. Reduce mixer speed to low.

3. Add flour; increase mixer speed gradually and beat just until blended. Stir in Andes® Créme De Menthe Thins.

4. Lightly butter two cookie sheets.

5. Drop heaping tablespoonfuls of dough 2-1/2 inches apart onto prepared cookie sheets.

6. Bake one sheet at a time for 17 minutes or until tops look dry.

7. Place cookie sheet on wire rack for 5 minutes to cool, then transfer cookies to rack to cool completely.