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andes mint doodles

(1 rating)
LoriYounger84 avatar
Recipe by
Lori Younger
@LoriYounger84
West Melbourne, FL

Like in my other cookie recipes, I use a baking stone and they turn out amazing as well, although, I suggest leaving them on the stone a bit longer than a pan to cool. ***An easy way to keep cookies soft a few days longer, put a piece of bread in the container with them.***

(1 rating)
yield serving(s)
prep time 20 Min
cook time 15 Min

Ingredients For andes mint doodles

  • 2 1/4 c
    all-purpose flour, sifted
  • 3/4 c
    cocoa, sifted
  • 1/2 tsp
    baking soda
  • 1/2 tsp
    salt
  • 1/2 c
    shortening
  • 1/2 c
    unsalted butter, softened
  • 3/4 c
    sugar
  • 3/4 c
    dark brown sugar, firmly packed
  • 2
    large eggs, beaten
  • 2 tsp
    vanilla
  • 1 pkg
    10 oz andes crème de menthe baking chips
  • 1 c
    powdered sugar

How To Make andes mint doodles

  • 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.
  • 4
    Add the sugars and continue beating until light and fluffy.
  • 5
    Add the eggs and vanilla and beat until thoroughly incorporated.
  • 6
    Add the flour mixture and blend until smooth.
  • 7
    Fold in Andes Crème de Menthe Baking Chips.
  • 8
    Roll the dough, by hand, into a 1 ½ inch balls. Roll the balls in the powdered sugar to fully cover ball. Flatten the balls gently into ½” thick disks and place about 2” apart, spacing them evenly on un-greased baking sheets.
  • 9
    Bake cookies at 350 degrees for 10-12 minutes.
  • 10
    Remove from oven and let cookies set 1 minute on baking sheet. Remove from sheet and move to wire rack to cool completely.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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