A twist on the classic chocolate chip cookie - substituting mint thins in place of chocolate chips & adding a few drops of teal food coloring for a fun Spring color.
3/4 cup butter
2 3/4 cup flour
1 1/4 cups sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
green food coloring (8 – 10 drops)
2 cups Andes Creme de Menthe Baking Chips*
*I used 2 cups of chopped Andes Mint Thins in place of the baking chips
Cream butter and sugar in mixer 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.
Sift together flour, baking powder and salt. Add to mixer and mix on low until combined. Add enough green food coloring to get the desired color (about 8 - 10 drops. The color of the dough should be a little darker than you want the cookie color to be.) Add mint chips/chopped mint thins and mix until incorporated.
Drop cookie dough by the tablespoon onto parchment paper on a baking sheet. Bake for 12 – 14 minutes at 375 degrees. Let cool.