Chocolate Mint and Walnut Cookies


I love chocolate chip cookies but they are a bit boring so I decided to take my normal cookie recipe and exchange the chocolate chips for mint chips. Last year I taught my two nieces to make these cookies and they were devoured before the end of our visit. They are soft and chewy cookies that go great with a glass of milk. I hope you enjoy them as much as we do.


  • 2 cups all-purpose flour
  • 1.5 sticks unsalted butter, softened at room temperature
  • ¾ cup brown sugar, packed
  • ¼ cup granulated sugar
  • 1 large egg
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup Andes Creme De Menthe Baking Chips
  • ½ cup chopped walnuts (optional)
  • 12 Andes Cream De Menthe or Andes Peppermint candies cut in half
  1. Mix the butter, light brown sugar, and granulated sugar until lightly and fluffy with a handheld or a stand mixer.
  2. Add in the egg and mix everything together.
  3. Slow mix in the flour, cornstarch, baking soda, and salt.
  4. Fold in the Andes Creme De Menthe baking chips and walnuts (optional).
  5. Wrap the cookie dough in plastic wrap and store in the refrigerator at for least 3 hours/up to 72 hours.
  6. Preheat oven to 350 degrees. Line 2 cookie sheets with a silicon baking mats.
  7. Using medium (2″) cookie scoop add 12 scoops onto each cookie sheet. Press one half of an Andes Mint Candy to the top of the cookie and bake for 9-13 minutes.
  8. Remove from oven and allow the cookies to cool and then transfer to a cooling rack.
Nutritional Info:
36 cookies, 124 calories per cookie

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