mint chocolate cookie
2 3/4 cup flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 cup unsalted butter (at room temperature)
1 1/2 cup sugar
1 tsp mint extract
15-20 drops green food coloring
1 bag of Andes mints (chopped)
Preheat oven 375 degrees. Sift the dry ingredients (flour, baking soda, baking powder and salt) together and set aside. Solicit your kids to unwrap the Andes mints. A. was more than happy to unwrap them (knowing full well, he would be sneaking some).
In a large bowl, cream together the butter and sugar until smooth. Beat in egg and mint extract. Gradually blend in the dry ingredients. Add green food coloring and mix until even colored. Last, but not least, fold in the chopped Andes mints. Doesn’t it look just like the ice cream?
Roll rounded teaspoonfuls of dough into balls (you may need to shape with your hands), flatten, and place onto ungreased cookie sheets.
Bake for 8-10 minutes. Let stand on cookie sheet for 2 minutes before moving them to wire racks to cool.