Alright, so confessions…I deifinitely meant to make these months ago for St. Patrick’s Day, but never got around to it.  However, I felt productive last week and decided to use up the Andes mints, before I ended up eating them all, with help from my daughter who has been sneaking them lately.  Original recipe can be found over here.

Andes Mint Chocolate Chip 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 egg
1 tsp mint extract
15-20 drops green food coloring
1 bag of Andes mints (chopped)


Preheat oven 375 degrees.  Sift the dry ingredients (flour, baking soda, baking powder and salt) together and set aside.  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. Then, fold in the chopped Andes mints.


Roll rounded teaspoonfuls of dough into balls (or if your me use your handy ice cream scoop) 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.