Mint Chocolate Chip CookiesAngie McGowan
Here’s a fun spin on the classic chocolate chip cookie perfect for St. Patrick’s Day. I had seen a version of these on the Betty Crocker flicker photo stream a while ago. The Betty Crocker recipe uses their sugar cookie mix and mint baking chips. It looked so good, I just had to create my own version of that recipe. Here I have taken my favorite go-to sugar cookie recipe, added some green food coloring and some Andes creme de menthe baking chips.
These cookies would be the perfect treat to take to the office or share with friends and family for St. Patrick’s day. My husband’s family, having an Irish name, is very enthusiastic about St. Patrick’s day. I love to make a traditional Irish meal on St. Patty’s day every year, have green beer, and make some fun treats like these cookies for a sweet after dinner treat.
Mint Chocolate Chip Cookies
3/4 cup butter, at room temperature
2 3/4 cup flour
1 1/4 cups sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
Green Food Coloring, 8 – 10 drops
2 cups Andes Creme de Menthe Baking Chips
1. Preheat oven to 375 degrees. Add butter and sugar to stand mixer. Cream until light and fluffy. Add eggs, scrape down the sides of the bowl and mix again. Add vanilla and mix until light and fluffy again.
2. Sift together flour, baking powder and salt. Add to mixer and mix on low until combined. Add enough green food coloring to get the right color. Different brands will take different amounts, but 8 – 10 drops is about what it will take. (The color of the dough should be a little darker than you want the cookie color to be.) Add mint chips and mix until incorporated.
2. Drop cookie dough by the tablespoon onto parchment paper on a baking sheet. Bake for 12 – 14 minutes at 375 degrees. Let cool.