Description
Delicious peppermint cookies with Andes mints, perfect for the holidays!
Ingredients
Scale
- 1 cup granulated sugar (plus more for sprinkling)
- 0 cup unsalted butter (softened)
- 1 large egg
- 1 teaspoon peppermint extract
- 2 cups all-purpose flour
- 0 teaspoon baking soda
- 0 teaspoon baking powder
- 0 teaspoon kosher salt
- 6 drops green food coloring
- 0 cup finely chopped Andes Mints
- 0 cup semisweet or bittersweet chocolate chips
Instructions
- Preheat the oven to 350°F.
- In a large bowl, beat sugar and softened butter until pale and fluffy.
- Add the egg and peppermint extract and beat until combined.
- Add the flour, baking soda, baking powder, salt, and green food coloring, mixing until just combined.
- Fold in Andes Mints.
- Using a small scoop, form balls and place them on parchment-lined baking sheets, spacing them about 2 inches apart.
- Sprinkle with additional sugar.
- Bake for 10-12 minutes until puffed and set.
- Allow to cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- For a stronger peppermint flavor, consider adding more peppermint extract.
- These cookies can be stored in an airtight container for up to a week.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 100
- Sugar: 10g
- Sodium: 0mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 25mg