I have three very upset children at my house currently. We have yet to get out any Christmas decorations, not even the tree. See over Thanksgiving, my dad helped us out with a little home remodeling. We added a small wall to help divide my two living areas, and it has yet to be painted. (Because I am really indecisive when it comes to paint colors.) But because that project is still unfinished and in the center of my house, I just can’t seem to find the motivation to drag out another mess on top of the one I already have.

However, these cookies are a family favorite and I am sure if I whipped up a batch of these it would greatly ease the disappointment of my kids. No one in my family can eat just one of these amazing cookies. And doesn’t mint always tasted just a little better during the holiday season, or is it just me?

Andes Mint-Chocolate Chip Cookies

Ingredients:

1 cup butter, softened
1 cup sugar
1/2 cup packed brown sugar
1 egg
1 tsp mint extract
15-20 drops green food coloring
1 tsp baking soda
1/2 tsp baking powder
2 3/4 cups flour
1 bag Andes creme de menthe pieces

Directions:

Preheat oven to 350.

In a mixing bowl, beat together the butter, sugar and brown sugar until smooth. Beat in the egg, mint extract and green food coloring. Gradually blend in the baking soda, baking powder and flour until well incorporated. (Check coloring and add more if needed.) Gently fold in the Andes mint chips.

Spoon rounded tablespoonfuls of dough onto ungreased baking trays. Bake about 8-9 minutes, do not over bake. Cool slightly before moving to a wire rack.