Mint Chocolate Cookies

These cookies are so delicious.  I hadn't eaten an Ande's mint in years so when we decided to make these for Christmas baskets, it turned out to be a real treat.  The only downside was it was hard to stop at eating just one cookie!  Our 'taste test' lasted about a dozen lol.  It's a good thing this recipe makes about 4 and half dozen cookies!

Mint Chocolate Cookies

Ingredients:

• 2 3/4 cup flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup butter (room temperature)
• 1 1/2 cup sugar
• 1 egg
• 1 teaspoon mint extract
• 3 drops green food coloring (optional)
• 1 bag of Andes mints (chopped)

Directions:

• Preheat oven to 375 degrees.
• Sift the dry ingredients (flour, baking soda, baking powder, and salt) together and set aside.
• In a large bowl, cream together the butter and sugar until smooth.  Beat in egg and mint extract.  Gradually blend in the dry ingredients.  I added 3 drops food coloring to give it a slight green tint, but you don't have to.  I'm not a big fan of food color so just a dab was enough for me.  It's entirely optional.  Mix until evenly colored.
• Lastly, fold in the chopped Andes mints.
• Roll rounded teaspoonfuls of the dough into balls, flatten (I used the lid of a mason jar), and place onto ungreased cookie sheets.
• Bake for 8-10 minutes.  After removing from oven, let stand on sheet for about 2 minutes before moving them to a wire rack to cool.

Adapted from a recipe found here: Crafty Corner


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