Buttermint Drop Cookies

Recipe type: Cookies
  • ¼ C butter, softened
  • ¾ C sugar
  • ¾ C brown sugar
  • ½ tsp salt
  • 2 eggs
  • green food color, liquid or paste
  • 1 tsp vanilla extract
  • ½ tsp peppermint extract (peppermint, not mint)
  • ½ tsp baking powder
  • ½ tsp baking soda
  • 2 C flour
  • 8 oz. bag Guittard Smooth Melty Petite Mint Chips, divided
  1. Preheat oven to 350 and line cookie sheets with parchment paper.
  2. In your mixer beat together butter, sugars, and salt.
  3. Add in eggs, food coloring, and extracts.
  4. Add in baking powder and baking soda.
  5. Mix in flour.
  6. Add in ⅔ bag of chips reserving rest of the top.
  7. Wrap dough in plastic wrap and refrigerate for 1-2 hours or until dough is chilled but not solid.
  8. Scoop dough into balls and place on parchment lined cookie sheet.
  9. Press 3 chips into each cookie (bottom side of chip sticking out)
  10. Bake 9-10 minutes or until the edges begin to turn golden. Let stand for 2 minutes and then move to cooling rack.

View the source

This entry was posted in Cookies.

Leave a Reply