Andes Mint Cookies

Today I am making a recipe that I found on Crafty Corner's blog. Basically, we are making chocolate chip cookies, but instead of chocolate chips, we are using Andes mints.

I love this recipe around the holiday times because the cookies taste just like a big chocolate mint.

First, we will take care of the mints.

When I made the recipe, I used a knife to chop up the mints. HOWEVER, when you do this,I suggest you just break the mints in half or thirds. Chopping them up with a knife lead to a lot of chocolate dust, that made the cookies look muddled when baked.

Sift together the flour, baking soda, baking powder, and salt into a medium bowl or onto a flexible cutting mat.

In a separate bowl, cream together the sugar and butter. Add the mint extract and the egg and thoroughly combine.

Add the dry goods into the wet ingredients in three small installments, stirring each in before adding the next one.

Next, add the food coloring in and stir to even out the color. Finally, fold in the chopped up mints.

Using a 2 tablespoon disher you can get about 20 cookies out of this batter.

Make sure you flatten the cookies a bit with your fingers before baking them since the batter is a bit on the stiff side.

Bake at 375 degrees for 8-12 minutes. Next time I make the recipe, I am definitely going to break the mints in half instead of chopping them up, I think they will look better in the cookie this way

After the cookies cool, serve them to a grateful world.

You can try this recipe with other types of chocolatey candies, but I think the Andes mints go perfectly in this recipe.

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