Ingredients

The following ingredients have 3 Servings
  • 1 cup unsalted butter (softened)
  • ⅔ cup powdered sugar (sifted)
  • 2 ¼ cup all-purpose flour (spooned and leveled)
  • ½ teaspoon salt
  • 1 teaspoon mint extract (or peppermint extract)
  • green food coloring (gel food color works best)
  • ¾ cup mini chocolate chips
  • additional powdered sugar for coating

Instruction

  • Line a large cookie sheet with parchment paper and set aside.
  • Beat the butter and powdered sugar together until light and fluffy.
  • Mix in the flour, salt, and extract just until combined.
  • Add the green food color a few drops at a time until your desired color is achieved. I like to use this gel food color.
  • Stir in mini chocolate chips.
  • Scoop out one tablespoon of dough at a time and form into a ball. Place balls on the prepared cookie sheet.
  • Cover and refrigerate dough for at least 30 minutes.
  • Preheat oven to 375°F.
  • Bake cookies for 7 to 8 minutes. You do not want the cookies to get more than very lightly browned on the bottom. Let cool for 5 minutes on the cookie sheet.
  • Line another large baking sheet with parchment paper and dust liberally with powdered sugar. Place the slightly cooled cookies on this baking sheet and dust with additional powdered sugar.
  • Let cookies cool completely.
  • Fill a small bowl halfway with powdered sugar. Drop cookies one at a time into the bowl and turn until coated in powdered sugar.
  • Store leftovers in an airtight container for up to four days.