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Chocolate Chip Mint Cookies
These festive green cookies are made with Andes Crème de Menthe baking chips for a cool, minty flavor reminiscent of mint chip ice cream.
Course: Dessert
Cuisine: Irish
Servings: 3 dozen
Ingredients
- 3/4 c. butter room temperature
- 1 1/4 c. granulated sugar
- 2 lg. eggs
- 1 tsp. vanilla extract
- 10 to 12 drops green food coloring
- 2 3/4 c. all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp. salt
- 2 c. Andes Creme de Menthe baking chips
Instructions
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Preheat the oven to 375°F (190°C). Line baking sheets with parchment paper.
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In a stand mixer, cream the room-temperature butter and granulated sugar until light and fluffy. Add the eggs one at a time, scraping down the bowl as needed. Mix in the vanilla and the green food coloring until the dough is evenly tinted and fluffy.
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In a separate bowl, whisk together the all-purpose flour, baking powder and salt. Gradually add the dry ingredients to the mixer on low speed until just combined. Fold in the Andes Crème de Menthe baking chips. Chill the dough in the refrigerator for 1 hour to firm up.
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Drop rounded tablespoons of dough onto the prepared baking sheets, spacing cookies about 2 inches apart. Bake for 10 to 12 minutes, until edges are set and centers are slightly soft. Allow the cookies to cool on the baking sheet for a few minutes, then transfer to a wire rack to finish cooling.