Soft Batch Andes Mint Cookie Bars

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I stole this recipe for Soft Batch Andes Mint Cookie Bars from foodlovinfamily.com. These bar cookies are quick and easy to make. Butter and cream cheese are mixed together with sugar. Then eggs and vanilla are mixed in before flour, cornstarch, baking soda and salt are added. Next chopped Andes baking mints are folded into the batter. The batter is spread into a pan and baked. Once cooled, then the bars are cut. These bar cookies are perfect anytime you want some respect or a cookie.

Line a 9×13 baking pan with parchment paper and spray with non-stick cooking spray. Cream together 1 cup butter, 2 oz cream cheese, 1 cup brown sugar and ½ cup sugar with an electric mixer for 2 minutes.

Add in 2 eggs and 1 tsp vanilla, then mix for 2-3 minutes.

Next in a small bowl combine 2 cups flour, 2 tsp cornstarch, 1 ½ tsp baking soda and ½ tsp salt. Gradually add the dry ingredients into the mixer bowl.

Mix well until combined. Stir in 1 package (28 oz) Andes baking mints. (I used the peppermint baking chips, but the original Andes mint baking chips can also be used.)

Spread into prepared pan.

Bake at 350 F for 20-25 minutes and then cool.

Cut into bars and serve.

If you liked this recipe for Soft Batch Andes Mint Cookie Bars then you can also try Chocolate Chip Cookie Gooey Bars, Large Batch Chocolate Chip Cookie Bars, Toll House Brownies or Funfetti Gooey Bars Recipe.

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Soft Batch Andes Mint Cookie Bars

These bar cookies are quick and easy to make. Butter and cream cheese are mixed together with sugar. Then eggs and vanilla are mixed in before flour, cornstarch, baking soda and salt are added. Next chopped Andes baking mints are folded into the batter. The batter is spread into a pan and baked. Once cooled, then the bars are cut.
Course Dessert
Prep Time 10 minutes
Cook Time 30 minutes
Servings 24 bars

Ingredients

  • 1 cup butter softened
  • 2 oz cream cheese softened
  • 1 cup brown sugar
  • ½ cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2 tsp cornstarch
  • 2 cups AP flour
  • 1 ½ tsp baking soda
  • ½ tsp salt
  • 1 package (28 oz) Andes mints, chopped

Instructions

  1. Preheat oven to 350 F.

  2. Spray a 9×13 baking pan with non-stick spray.
  3. Cream together butter, cream cheese, brown sugar and sugar with an electric mixer for 2 minutes.
  4. Add in the eggs and vanilla, then mix for 2-3 minutes.
  5. In a small bowl combine flour, cornstarch, baking soda and salt.
  6. Gradually add dry ingredients into the mixer bowl. Mix well until combined.
  7. Stir in chopped mints. Spread into pan.
  8. Bake for 20-25 minutes and then cool.