Mint Chocolate Chip Cookies are one of those recipes where they aren’t fancy, but they are unique enough that they are a hit at parties. Especially at Christmas the allure of a green cookie gets the best of everyone’s curiosity. For this recipe I use the classic Andes Mints which are a thin layer of chocolate, mint and chocolate again. I chop them up into chocolate chip sized pieces and fold them into the cookie at the end. In order to up the “Mint” factor, I add in peppermint flavoring and green food coloring. It tastes exactly like mint chocolate chip ice cream.
Mint Chocolate Chip Cookies
Ingredients
- 2 3/4 cup flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter room temperature
- 1 1/2 cup sugar
- 1 egg
- 1 tsp mint extract
- 15 drops green food coloring
- 1 bag of Andes Mints chopped
Instructions
- Preheat oven to 350, Line baking sheets with parchment paper
- Whisk the flour, baking soda, baking powder and salt together in a large bowl and set aside.
- Unwrap the andes mints and chop them up into chocolate chip sizes.
- In a mixing bowl, cream together the butter and sugar until smooth. Then beat in egg and mint extract.
- Gradually blend in the dry ingredients. And then add in the green food coloring and mix until even colored. Then fold in the chopped Andes mints.
- Roll dough into a one inch ball and place on the parchment lined baking sheet.
- Bake for 8-10 minutes
- Let cool and Enjoy!
