Ingredients :
1 c. (2 sticks) butter, softened
1 c. granulated sugar, plus more for sprinkling
1 large egg
1 tsp. peppermint extract
2 c. all-purpose flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. kosher salt
6 drops green food coloring
3/4 c. chopped Andes Mints
1/2 c. chocolate chips
Directions
Step 1
Preheat oven to 350° and line two large baking sheets with parchment paper. In a large bowl using a hand mixer, beat butter and sugar until mixture is pale and fluffy. Add egg and peppermint extract and mix until fully combined.
Step 2
Add flour, baking soda, baking powder, salt and green food coloring and mix until just combined and dough is green to your liking. Fold in chopped Andes and chocolate chips.
Step 3
Using a small cooking scoop, form small balls and place on baking sheets about 2\” apart. Sprinkle with sugar.
Step 4
Bake until cookies are puffed and set, 10 to 12 minutes.
Step 5
Let cool for 10 minutes on baking sheet then transfer to a wire rack to cool completely
