Ingredients

The following ingredients have 42 Servings
  • 1 1/2 cups granulated sugar
  • 1 cup unsalted butter, room temperature
  • 2 eggs
  • 1/4  teaspoon salt
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons cream of tartar
  • 3 cups flour
  • green food coloring (add as much or as you little food coloring as you would like)
  • 1 teaspoon peppermint extract
  • 1/2 cup chocolate chunks
  • 1/2 cup Andes mints, chopped

Instruction

  • Grab ingredients, measuring cups, baking sheet, 2 large mixing bowls, hand mixer or stand mixer, whisk, knife to chop chocolate, cutting board, spatula, and a cookie scoop.
  • In one large bowl, add dry ingredients (except sugar):  baking powder,  baking soda,  cream of tartar, salt and flour. Whisk. Set to side.
  • On the cutting board, chop your Andes mints and chocolate cut into small chunks. Set to the side.
  • In a second large bowl: beat butter until creamy, then add sugar and eggs. Add your bowl of dry ingredients in increments and mix all together. Lastly, mix in the food coloring to desired amount.
  • Add your chopped Andes mints and chocolate chunks.  Use a spatula to mix well.
  • Set in fridge for 20 minutes.
  • Preheat your oven to 350 degrees.
  • Remove cookie dough from fridge and scoop onto cookie sheet leaving space between.
  • Bake for 10-12 minutes.
  • Remove from oven and place on a cooling rack.