Andes "snickerdoodles" Recipe

Name: Andes "snickerdoodles"
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ¼ cups all-purpose flour, sifted; ¾ cup cocoa, sifted; ½ teaspoon baking soda; ½ teaspoon salt; ½ cup shortening; ½ cup unsalted butter, softened; ¾ cup sugar; ¾ cup dark brown sugar, firmly packed; 2 large eggs, beaten; 2 teaspoons vanilla; 2 cups andes creme de menthe baking chips

Servings: persons

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 Creme de Menthe Baking Chips.
8
Roll the dough, by hand, into a 1 1/2 inch balls.
9
Roll the balls in the powdered sugar to fully cover ball.
10
Flatten the balls gently into 1/2 thick disks and place about 2 apart, spacing them evenly on un-greased baking sheets.
11
Bake cookies at 350 degrees for 10-12 minutes.
12
Remove from oven and let cookies set 1 minute on baking sheet.
13
Remove from sheet and move to wire rack to cool completely.

866

kcal

Calories

Fat

140

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 ¼ cups all-purpose flour, sifted, ¾ cup cocoa, sifted, ½ teaspoon baking soda, ½ teaspoon salt, and more.

Yes, Andes "snickerdoodles" falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Andes "snickerdoodles"

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions