St. Patrick's Day Green White Chocolate & Andes Mint Cookies

• •1 cup Unsalted butter (softened)
• •1.5 cup Granulated sugar
• •1 piece Large egg
• •1 tsp Vanilla extract
• •2.5 cup All-purpose flour
• •1 tsp Baking powder
• •0.5 tsp Salt
• •0.5 tsp Green gel food coloring (or more, to desired shade)
• •1 cup White chocolate chips
• •0.8 cup Andes mint baking chips/pieces
• •2 tbsp Green and white sprinkles (for decoration (optional))

Instructions

1. 1

   In a large bowl, cream together the softened butter and granulated sugar with an electric mixer until light and fluffy. This usually takes about 2-3 minutes.

2. 2

   Beat in the large egg and vanilla extract until well combined, scraping down the sides of the bowl as needed.

3. 3

   In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.

4. 4

   Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.

5. 5

   Add the green gel food coloring to the dough and mix until the color is evenly distributed and reaches your desired shade of green. You may add a little more if you want a deeper green.

6. 6

   Gently fold in the white chocolate chips and Andes mint baking chips until evenly distributed throughout the dough.

7. 7

   Divide the dough into two disks, wrap each in plastic wrap, and refrigerate for at least 30 minutes, or up to 2 hours. Chilling the dough helps prevent the cookies from spreading too much.

8. 8

   Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.

9. 9

   On a lightly floured surface, roll out one disk of chilled dough to about 1/4-inch thickness. Use your favorite cookie cutters (shamrocks are perfect!) to cut out shapes. Carefully transfer the cut cookies to the prepared baking sheets, leaving about 1 inch between them. If desired, sprinkle with green and white sprinkles.

10. 10

    Bake for 8-10 minutes, or until the edges are lightly golden and the centers are set. The cookies should still be slightly soft in the middle. Baking time may vary depending on your oven and cookie thickness.

11. 11

    Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Repeat with the remaining dough.

Chef's Tips

• 💡Do not overmix the dough after adding the flour, as this can make the cookies tough.
• 💡Chilling the dough is crucial for preventing spread and achieving crisp edges and soft centers.
• 💡For an extra minty punch, you can add 1/4 teaspoon of peppermint extract along with the vanilla.
• 💡If you don't have cookie cutters, you can roll the dough into a log, chill, slice into rounds, and bake for delicious drop-style cookies.