Grinch (aka Mint Chocolate Chip) Cookies
Makes 4 1/2 dozen cookies
1 cup unsalted butter, room temperature
1 1/2 cup sugar
1 tsp mint extract
15 drops green food coloring
2 1/2 cups flour
1 tsp baking powder
1 tsp salt
2 tbsp milk
1 bag andes mint chocolate pieces
- In the bowl of a stand mixer, using the paddle attachment, cream the butter and sugar together.
- Add the eggs and beat on high for 2 minutes or until smooth and fluffy.
- Add the peppermint extract and food coloring and mix until all the color has been combined. Make sure to scrape the sides of the bowl to make sure all the color is incorporated.
- In a medium bowl, whisk together the flour, baking powder and salt.
- In three parts, add the flour. Between each addition add a tablespoon of milk. Mix flour only until combined.
- Fold in the andes chips.
- Cover dough and place in freezer for 20-30 minutes or chill in refrigerator for at least an hour.
- While the dough is chilling, preheat your oven to 400 F degrees. Line a cookie sheet with parchment paper.
- After the dough has chilled, scoop 1-1 1/2 inch balls onto the cookie sheet 2in apart. Press each ball gently until flat (unless you want little round ball cookies, then leave them round). The rounder the edges of your cookies, the rounder they will bake. If you like imperfection like I do… just leave them with jagged, rough edges. I pressed a couple extra dark chocolate chips into the top of a few of the cookies, just cause it’s pretty!
- Bake 7-8 minutes. Do not over bake! You want the bottoms to just begin to get golden, brown but not dark!
- Leave cookies on pan for 30 seconds before removing to a wire rack to cool completely Pin It