Ingredients
1 cup unsalted sweet cream butter, softened (microwave it for 20 seconds if refrigerated)
1 cup granulated sugar
½ cup light brown sugar, packed
½ dark brown sugar, packed
1 tbsp mint extract
2 large eggs
3 cups flour
1 tsp baking soda
½ tsp baking powder
1 tsp salt
uhhhh a some amount of mint Andes candies chopped idk how many haha
1 cup York Peppermint Patties chocolate chips (found these this year and was siked never saw them before woop)
Green food coloring for the culture
1 cup unsalted sweet cream butter, softened (microwave it for 20 seconds if refrigerated)
1 cup granulated sugar
½ cup light brown sugar, packed
½ dark brown sugar, packed
1 tbsp mint extract
2 large eggs
3 cups flour
1 tsp baking soda
½ tsp baking powder
1 tsp salt
uhhhh a some amount of mint Andes candies chopped idk how many haha
1 cup York Peppermint Patties chocolate chips (found these this year and was siked never saw them before woop)
Green food coloring for the culture
Directions
I. Preheat oven to 375 degrees F.
II. Mix together butter and sugars on high until combined, should be fluffy.
III. Beat in eggs, vanilla, and mint extract
IV. Add the green food coloring to the wet ingredients it makes it 10x easier to combine
V. Mix in the dry ingredients (flour/baking soda, baking powder, salt)
VI. Chop up Andes candies and toss into the batter
VII. Also don’t forget to add the York peppermint patty chocolate chips
VIII. Taste the dough I swear it tastes just like mint chocolate chip ice cream. I don’t even like mint ice cream but trust. Trust. Trust.
IX. Roll dough into balls and place them evenly spaced on parchment paper
X. Bake for approximately 8-10 minutes. Take them out when they look very slightly brown on top. Let them sit on the pan for 3 minutes and then transfer to the cooling rack
