Ingredients
-
1 cup (200 g.) granulated sugar, plus more for sprinkling
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 1 large egg
- 1 tsp. peppermint extract
- 2 cups (240 g.) 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 cup finely chopped Andes Mints
- 1/2 cup semisweet or bittersweet chocolate chips
Instructions
- Arrange racks in upper and lower thirds of oven; preheat oven to 350°. In a large bowl, using a handheld mixer on medium-high speed, beat sugar and butter until pale and fluffy. Add egg and peppermint extract and beat until combined.
- Add flour, baking soda, baking powder, salt, and green food coloring and mix until just combined and desired shade is reached. Fold in Andes.
- Using a small scoop, form balls (about 1 1/2 Tbsp. each) and arrange on 2 large parchment-lined baking sheets, spacing about 2” apart. Sprinkle with sugar.
- Bake cookies, rotating sheets top to bottom halfway through, until puffed and set, 10 to 12 minutes.
- Let cool 10 minutes on baking sheet, then transfer to a wire rack and let cool completely.