Mint Chocolate Chip Cookies
Green peppermint sugar cookies studded with chopped Andes mints.
🍳 Cook: 12 min
Ingredients
| 1 cup | 240 ml | butter, softened (2 sticks) |
| 1 cup | 240 ml | granulated sugar, plus more for sprinkling |
| 1 | large egg | |
| 1 tsp | 5 ml | peppermint extract |
| 2 cups | 480 ml | all-purpose flour |
| 1/2 tsp | 2.5 ml | baking soda |
| 1/2 tsp | 2.5 ml | baking powder |
| 1/4 tsp | 1.3 ml | kosher salt |
| 6 drops | green food coloring | |
| 1 cup | 240 ml | chopped Andes mints |
Instructions
Preheat oven to 350° and line two large baking sheets with parchment paper. In a large bowl using a hand mixer, beat butter and sugar until mixture is pale and fluffy. Add egg and peppermint extract and mix until fully combined. Add flour, baking soda, baking powder, salt and green food coloring and mix until just combined and dough is green to your liking. Fold in chopped Andes. Using a small cookie scoop, form small balls and place on baking sheets about 2" apart. Sprinkle with sugar. Bake until cookies are puffed and set, 10 to 12 minutes. Let cool for 10 minutes on baking sheet then transfer to a wire rack to cool completely.