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Thin cookie with Andes mint chips leaning against a glass of milk.
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Thin Mint N'Chip Crispers

Thin Mint N'Chip Crispers are light, crispy cookies filled with Andes Mint Chips! You'll love these mint chocolate cookies.
Course Dessert
Cuisine American
Keyword andes mint cookies, mint chip cookies, mint chocolate cookies
Prep Time 10 minutes
Cook Time 9 minutes
Total Time 19 minutes
Servings 36
Calories 159kcal

Ingredients

  • 1 cup butter softened
  • 1 cup packed light brown sugar
  • ½ cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 cup whole wheat flour
  • 1 ½ cups all purpose flour
  • 3 tablespoons instant jello French vanilla pudding mix
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 10 ounces Andes Mint Chips/pieces (I used 1 10-oz bag)

Instructions

  • Preheat oven to 350 degrees F. In a stand or electric mixer, cream butter and sugars. Slowly beat in eggs and vanilla until well combined.
  • Combine flours, pudding mix, baking soda and salt into a large bowl. Slowly add to mixer along with the mint pieces until just combined. With a medium cookie scoop, scoop batter onto a parchment or silpat lined baking sheet, do not press cookies down. Bake for 9-10 minutes or until edges of cookies just start to turn golden brown. Let cool on baking sheet for 5 minutes then transfer to a cooling rack.

Notes

Yields about 36 cookies.

Nutrition

Calories: 159kcal | Carbohydrates: 21g | Protein: 2g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 121mg | Potassium: 31mg | Fiber: 1g | Sugar: 14g | Vitamin A: 171IU | Calcium: 11mg | Iron: 1mg