Happy St. Patrick’s Day! I hope you are all wearing green, so there will be no unwanted kissing or pinching going on. Today is actually a girl in my church’s birthday, so I decided to make these cookies to drop by her house later. I love how chewy and soft these cookies are. Who doesn’t love a little mint cookie in their life. I love mint, and these actually reminded me of eating mint chocolate chip ice cream. Which is one of my top favorite ice creams? This recipe could actually be used for Christmas time as well. I thought that you could die them red or green, or just leave them not colored. They would be cute and yummy no matter what. This recipe makes a lot so share with your friends and neighbors. Enjoy your St. Patrick’s Day, and celebrate safely.
- 2 cups Butter, Softened
- 1-½ cup Sugar
- 2 cups Brown Sugar
- 3 whole Eggs
- 2 teaspoons Vanilla
- 12 drops Green Food Coloring
- 6 cups Flour
- 1-½ teaspoon Salt
- 1-½ teaspoon Baking Soda
- 1 bag Andes Mint Baking Chips, 10 Ounce Bag
Preheat oven to 350°F.
In a large bowl using an electric mixer, cream butter and sugars until creamy. Beat in eggs, vanilla, and green food coloring until mostly combined. Add flour, salt, and baking soda. Stir until blended, and then stir in the mint chocolate chips.
Drop dough by tablespoon-sized scoops onto lightly greased or wax paper lined cookie sheets, spacing them about 2 inches apart. Bake at 350°F for 10-15 minutes.
Makes 5-6 dozen cookies.