Mint Chocolate Cookies
2 3/4 cup flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 cup unsalted butter (at room temperature)
1 1/2 cup sugar
1 tsp mint extract
15-20 drops green food coloring
1 bag of Andes Mints (chopped) or Andes Baking Chips
Preheat oven 375 degrees. Sift the dry ingredients (flour, baking soda, baking powder and salt) together and set aside. Unwrap the Andes Mints.
In a large bowl, cream together the butter and sugar until smooth. Beat in egg and mint extract. Gradually blend in the dry ingredients. Add green food coloring and mix until even colored. Last, but not least, fold in the chopped Andes mints.
Roll rounded teaspoonfuls of dough into balls (you may need to shape with your hands), flatten, and place onto ungreased cookie sheets.
Bake for 8-10 minutes. Let stand on cookie sheet for 2 minutes before moving them to wire racks to cool.