Mint chocolate is my downfall. It’s my favorite kind of ice cream, after dinner mint, and dessert. Mint chocolate cupcakes, cakes, brownies, cookies… you name it. I’ll eat it all.
I had high hopes for this cookie, but it just wasn’t for me. I used neon green food coloring, which is why my cookies are a little more yellow than they should be.
I can’t put my finger on it, but there was something missing about these cookies. Not minty enough? Not chocolate-y enough? Who knows.
I’ll have to find another recipe to work with for all of this Halloween candy coming up! Recipe from Crafty Corner.
Mint Chocolate Cookies
Ingredients
- 2 3/4 cup flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter (at room temperature)
- 1 1/2 cup sugar
- 1 egg
- 1 tsp mint extract
- 15-20 drops green food coloring
- 1 bag of Andes mints (chopped)
Directions
- Preheat oven 375 degrees.
- Cream together the butter and sugar until smooth. Mix in egg and mint extract. Gradually blend in the dry ingredients.
- Add green food coloring and mix until even colored. Fold in the chopped Andes mints.
- Roll rounded teaspoonfuls of dough into balls, flatten, and place onto ungreased cookie sheets.
- Bake for 8-10 minutes.
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