St. Paddy's Day is coming up! You know what that means? Lots and lots of GREEN!!
So last year at about this same time, I attempted a couple batches of green cookies. They were okay but not fantastic. This year, I think I got it right! I'm sorry, but I think they are so cute! And who doesn't like Andes Mints?! They are perfect to celebrate the upcoming St. Patrick's Day holiday!
Even when it's not St. Patrick's Day, my boys love anything mint. My mother-in-law buys a huge box of those meltaway peppermint candies for my oldest at Christmastime because he loves them. Their favorite ice cream is mint chocolate chip and they love Andes and York peppermint patties. Let's just say these cookies were a home run with them. They're soft and have the perfect amount of mint. Plus a little bit of chocolate in every bite. Too bad they're not healthy! ;)Mint Chocolate Chip Cookies:
Print Recipe HERE
- 2-1/2 cups flour
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1-1/2 cups white sugar
- 2 sticks unsalted butter, softened
- 2 large eggs
- 1 tsp. peppermint extract
- 15-20 drops green food coloring
- 1 cup Andes Mints, chopped (about one (4.67-oz) package)
- 1/2 cup semi-sweet chocolate chips
- Preheat oven to 300 degrees F. In a medium size bowl, mix together flour, baking soda and salt.
- In the bowl of an electric stand mixer, cream together sugar and butter. When creamy, add eggs, peppermint extract and food coloring. Mix until just combined - do not overmix.
- Add in flour mixture and mix on low until just combined, being careful not to overmix.
- Add in chopped mints and chocolate chips, mixing briefly on low until incorporated through.
- Drop by tablespoon on ungreased cookie sheet and bake in preheated oven for 18 minutes. Yield approximately 3 dozen cookies. ENJOY!!
Looking for more yummy dessert ideas?
Print Recipe HERE