Thank you for observing a day of silence with us yesterday. It is such a tragic event that hurts to just think about. I know that Ive hugged and kissed my little boy even more, if that’s even possible, he gets so much love every single day, but Ive definitely not taken having him in my arms for granted. We’re expecting our second, literally any day now, and I feel so blessed.
Over the weekend we spent lots of time together making sweets, playing, and spending time together. We made this Mint Chocolate Cookie together & they were gone within 48 hours. Eating these is like eating the cookie version of Mint Chocolate Chip ice cream, which also happens to be one of my favorite ice creams! I wasn’t to sure about these at first just because I’m not a ginormous fan of mint in my baked goods, but I could not.stop.eating.them.
The texture of these is beyond perfect. The outsides have a crisp bite while the middle is soft and chewy and so perfectly cookie-like. The mint flavor from the Andes mint chocolate bites is such an added bonus to the cookies. These could be made anytime of year and definitely don’t need to by dyed green, but this time of year it just gives them an added touch, dontcha think!? 🙂
Ingredients
- 3/4 cups unsalted butter, softened
- 3/4 cups brown sugar
- 1/2 cup white sugar
- 1 egg
- 1 teaspoon mint extract
- 10-15 drops green food coloring
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup Andes Mint Chips
Directions
- Preheat oven to 350 degrees. Line baking sheets with parchment paper
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, brown sugar, and white sugar.
- Mix in the egg, mint extract and food coloring, until you've reached your desired shade of green.
- Sift in the flour, baking soda, baking powder, and salt. Mix until almost fully combined.
- Add in the Andes mint chips, and mix until just combined.
- Spoon out 1-2 Tablespoons, roll into a ball, and slightly flatten as you place them on the baking sheet.
- Bake for 8-10 minutes. Cool for 3-4 minutes before transferring to a cooling rack. Enjoy!
Notes
Adapted From: Crafty Corner