HOW TO MAKE CHOCOLATE MINT COOKIES RECIPES

Steps:

• Preheat oven to 350° and line two large baking sheets with parchment paper. In a large bowl using a hand mixer, beat butter and sugar until mixture is pale and fluffy. Add egg and peppermint extract and mix until fully combined. Add flour, baking soda, baking powder, salt and green food coloring and mix until just combined and dough is green to your liking. Fold in chopped Andes. Using a small cooking scoop, form small balls and place on baking sheets about 2" apart. Sprinkle with sugar. Bake until cookies are puffed and set, 10 to 12 minutes. Let cool for 10 minutes on baking sheet then transfer to a wire rack to cool completely.

Steps:

• Preheat oven to 375° and line two large baking sheets with parchment paper. In a medium bowl, whisk flour, baking soda, salt, and espresso powder until combined.  In a large bowl, using a hand mixer, beat butter and sugars until smooth and mixture is light. Add eggs, one at a time, beating well between each addition. Add vanilla and beat until combined. Gradually add dry ingredients to wet ingredients and stir until just combined. Fold in most Andes and chocolate chips. Using a medium cookie scoop, form dough into balls and place on prepared baking sheets, about 2" apart. Flatten slightly then top with remaining Andes. Bake until cookies are set and edges are golden, 10 to 12 minutes.