Ooops.
I burned these cookies.
But they still tasted good. Mistakes happen in baking – don’t let them deter you from trying. :) Happy St. Patrick’s Day, everyone.
Mint Chocolate Chip Cookies
Recipe source: The Family Kitchen
Print Recipe
3/4 cup butter, at room temperature
2 3/4 cup flour
1 1/4 cups sugar
2 eggs
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract (I used mint extract instead)
Green Food Coloring, 8 – 10 drops
2 cups Andes Creme de Menthe Baking Chips (I didn’t have these, so I used 1 cup chocolate chips and 1 cup white chocolate 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.
3. Drop cookie dough by the tablespoon onto parchment paper on a baking sheet. Bake for 12 – 14 minutes at 375 degrees. Let cool.
