Andes Mint Chip Cookies (Simple & Gourmet!)

These decadent cookies are specialty 

bakery shop quality and so simple to make!

Ingredients:

2 cups butter (4 sticks) room temperature

1 cup sugar

2 cups packed brown sugar

4 eggs

2 teaspoons pure vanilla extract

1/8 teaspoon peppermint extract

4 to 8 drops green food coloring (optional)**

7 cups all purpose flour

2 teaspoons baking soda

2 cups semi sweet chocolate chips

2 cups chopped Andes mints

Method:

Add the butter and sugars to a very large bowl. Mix on medium speed until lifgt and fluffy, for 2 to 3 minutes. Add the eggs, extracts and food coloring. Mix on low speed until well combined.

Sift together the flour and baking soda. Add 1/3 of the sifted ingredients to the creamed mix and mix at low speed until blended in. Repeat until all of the flour is mixed in. 

Use a wooden spoon to stir in the chocolate chips and mint candy.

Refrigerate for 30 minutes or longer.

Preheat oven to 350* Line baking sheets with parchment paper and set aside. Use an ice cream/cookie scoop to scoop just a little less than 1/4 cup of dough onto the prepared cookie sheets. (6 portions, well spaced, per cookie sheet.)

Bake for 13 minutes, or until the outer edges of the cookies are slightly golden.

Allow the cookies to cool on the baking sheets for 10 minutes. Transfer to a rack to finish cooling completely.

 Store in an airtight container in the refigerator. Makes approximately 4 dozen large gourmet cookies.

**I used just 4 drops of green food coloring, which gave the cookies a very light green tint. If you prefer, you can use more coloring, or none at all.

Notes: 

Make ahead and store in the freezer for up to 4 months. 

Cut the recipe in half for fewer cookies.

For smaller cookies, use make balls from 2 tablespoons of dough and bake for 8 to 10 minutes.

I think these cookies have a flavor reminicent of mint chocolate chip ice cream ~ decadent, rich & delicious!