Mint Chocolate Cookies

Day 3 of the 12 Days of Christmas Gluttony!

These look great in cookie tins and gift bags because of the vibrant colour.  Come to think of it, they'd look great for St. Patrick's Day as well...  Anyhoo, they're a classic mix of chocolate and mint and what's not to like about that?  Stay tuned for other coloured goodies to mix in with your holiday cookie gifts! Bon appetite!

Tools Needed:

• Measuring cups and spoons
• Spatula
• Large bowl
• Electric mixer or large bowl with hand mixer
• Cooking baking sheets
• Parchment paper or silicon baking mats
• Wire cooling rack
• Sifter or fine mesh sieve

Ingredients:

• 2 3/4 cup all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup butter, at room temperature
• 1 1/4 cup cane sugar
• 1 large egg
• 1 teaspoon vanilla extract or mint extract if you want the cookies super minty
• 15-20 drops green food colouring
• 1 10 oz bag of Andes Creme de Menthe baking chips (I got mine from Fred Meyer but I've also seen them at Walmart and Target)

Directions:
1.  Preheat oven to 375 degrees F.  Line baking sheets with parchment paper or silicon baking mat.  Set aside.

2.  In an electric mixer or bowl with hand mixer, cream together the butter and sugar until light and fluffy.  Mix in egg and extract of your choice.  Once thoroughly combined, mix in the green food colour and mix until everything is completely combined.   

3.  Sift together flour, baking soda, baking powder and salt into a large bowl.  Combine the dry ingredients into the green wet mixture until no white dry mix can be seen.  Fold in Andes baking chips.  It looks so yummy now...

4.  Drop by rounded tablespoonfuls onto the prepared baking sheets and slightly flatten.  Bake for 8-12 minutes or until the edges slightly change colour.  Remove from the oven and allow to cool on the baking sheets for 3-4 minutes before transferring to a wire cooling rack to completely cool.  

5.  Eat and enjoy!

(Recipe adapted from Crafty Corner)