When searching for something a little festive for St. Patrick’s Day, I stumbled upon these mint chocolate chip cookies!
I made a similar recipe around Christmas time, but without the green food coloring or the Andes mints….totally takes it up a notch!
I love the flavor of mint and chocolate chip. It is my favorite ice cream flavor, and maybe now, my favorite cookie flavor too!
Plus anytime I can give my son a hammer and let him help, it’s a good day! You can absolutely just chop the mints up, but a hammer and a Ziploc was way more fun!
I also included both chocolate chips AND the mints….too much chocolate for you? We probably shouldn’t be friends…
Just kidding! But really, feel free to just choose one or the other if this seems like overkill! The extract will bring in the mint flavor regardless!
1/2 cup butter, softened, but NOT melted (made this mistake the first time I made these!)
3/4 cup sugar
1 teaspoon peppermint extract
3-4 drops green food coloring
1 1/2 cups flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cream of tarter
1/2 teaspoon salt
1 cup chocolate chips
1 cup chopped Andes mints
Preheat the oven to 350 degrees.
Cream the butter and sugar.
Add the egg, extract, and food coloring and mix until color is fully combined.
Add the flour, baking soda, baking powder, cream of tarter and salt.
Fold in chocolate chips and mints.
Roll into small balls and place on a cookie sheet.
Bake for 8-10 minutes.
Allow to cool for 2 minutes and transfer to a cooling rack.
So delicious, festive and fun!