Over the weekend, the weather turned windy, cold, and stormy. As the rain beat on my windows, I looked in the direction of my KitchenAid mixer and felt a compelling urge to spend my afternoon baking cookies. I had all the ingredients for one of my favorite recipes, Mint Chocolate Cookies, so I decided that I would make those since they are tasty and baking them didn’t require me to first go out and buy supplies (note to self: stock up on baking supplies now that the weather is going to be cold and this urge is going to strike me on random Saturday afternoons).
I like this recipe because it’s extremely easy and yet absolutely delicious. I am a huge fan of all things mint and chocolate, so these cookies combine those tastes into one tasty treat.
To create Mint Chocolate Cookies, you’ll need:
 
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)

 
Preheat oven 375 degrees.  Sift the dry ingredients (flour, baking soda, baking powder and salt) together and set aside.
 

 
Unwrap and chop your Andes mints. If you have little minions (aka children), this is the perfect part to have them help with.
 

 
In a large bowl (I did this part directly into my mixer’s bowl), cream together  the butter and sugar until smooth. Beat in egg and mint extract. Gradually  blend in the dry ingredients. Add green food coloring and mix until even colored.  Last, but not least, fold in the chopped Andes mints.
Roll rounded teaspoonfuls of dough into  balls (you may need to shape with your hands), flatten, and place onto ungreased cookie sheets. Bake for 8-10 minutes.
 


 
And now I leave you with the hardest part….not eating every single cookie in one sitting!
 
 
Original recipe can be viewed at http://craftyc0rn3r.blogspot.com/2012/09/mint-chocolate-cookies.html.