It's St. Patrick's Day - and also the 2nd Anniversary of O-YUM-G! What a fun 2nd year it's been! I joined a baking club, enjoyed a 10-course Chinese wedding dinner, ate my way across NYC for a weekend, experimented with a variety of different ice cream flavors (pistachio was my favorite!), introduced a special "What's for TV" series with the advent of the fall TV season, and celebrated friend's birthdays with some fun cakes!
To celebrate the occasion (and as a nod to my first blog post), I made these mint chocolate chip cookies! They're a fun way to get your green on for St. Patrick's Day and super easy to make. By adding peppermint extract to the dough and chopped up Andes mints - you get a double dose of mint (but don't worry, it's not overpowering). These cookies are really great for any occasion and are nice twist on a familiar favorite.
Mint Chocolate Chip Cookies
- 1 cup butter, softened
- 1 1/2 cups sugar
- 1 egg
- 1 tsp vanilla extract
- 1 tsp peppermint extract
- green food coloring
- 2 3/4 cups flour
- 1 tsp salt
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 cup chopped Andes mints
- 1/2 cup mini chocolate chips
- Preheat oven to 375 degrees.
- In large bowl, beat butter for 3 minutes. Add sugar and beat for another 3 minutes.
- Add egg and beat until mixture is light and fluffy. Add extracts and enough green food coloring to your desired shade (I used about 20-25 drops).
- Mix in flour, salt, baking soda and baking powder until just combined. Do not overmix.
- Gently stir in chopped Andes mints and mini chocolate chips.
- Using cookie scoop, drop cookies onto un-greased cookie sheet about 2 inches apart. Chill cookies on the cookie sheet in the fridge for about 15-20 minutes - this will help keep the cookies from spreading out too much.
- Bake for 8-10 minutes. Let cool on cookie sheet for 2 minutes before removing them to a cooling rack.
Yield: about 40 cookies