I made these crazy green cookies for St. Patrick’s Day this year. They were very easy to make. I found the idea while searching Tastespotting on The Family Kitchen blog. These cookies are just a combination of my go-to sugar cookie recipe, green food coloring, and Andes Creme de Menthe baking chips. I love those baking chips! I eat them by the handful. I think these make a good spring time cookie because of their color and the mint flavor. Make em! You probably already have all the ingredients in your pantry besides the mint baking chips.
Makes 40 cookies.
Bake time: 12-14 minutes
- 1 c (2 sticks) unsalted butter, softened
- 1 c white granulated sugar
- 1 tsp vanilla extract
- 1 egg, room temperature*
- 1 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 3 c flour
- green food coloring
- 1 c Andes Creme de Menthe baking chips
Feel free to skip past the picture demonstration to get straight to the listed directions.
Preheat the oven to 375 degrees and line a baking sheet with parchment paper.
Begin by creaming the softened butter and sugar in a large mixing bowl.
Scrape down the sides of the bowl. Add the egg and vanilla extract and mix until combined.
Add the baking soda, salt, and 1 cup of flour. Mix until combined. Add the remaining flour, 1 cup at a time, scraping down the bowl between each addition. Mix until combined.
Add the green food coloring and mix until incorporated. I started out using a green pastel food coloring, but the color didn't turn out as green and I wanted it to. I ended up adding more of my fancy green food coloring and it turned out how I wanted.
I love my little Wilton pack of food coloring :) It gets the job done.
Anyway, just keep adding food coloring until the desired green color is reached.
Grab some Creme de Menthe baking chips and add 1 cup to the cookie dough. These can be found on the baking isle by the chocolate chips.
Use a wooden spoon to stir in the baking chips until combined.
Scoop the dough out of the mixing bowl by the tablespoon and drop onto a parchment paper lined baking sheet.
Use the bottom of a glass to flatten each ball of dough slightly. This will help the cookies cook more evenly.
Bake for 12 to 14 minutes or until lightly golden around the edges. Each of my batches took 14 minutes. Remove the cookies from the oven and allow to cool completely.
Serve with a glass of cold milk!
- Preheat oven to 375 degrees. Line a baking sheet with parchment paper and set aside.
- Cream the butter and sugar. Scrape down the sides of the bowl. Add the vanilla extract and egg and beat until combined. Add the baking soda, salt, and 1 c of flour and mix until combined. Add the remaining flour, 1 cup at a time, scraping down the sides between each addition. Mix until combined.
- Add the green food coloring and mix until the desired color has been reached. Gently fold in 1 c of Andes Creme de Menthe baking chips.
- Use a tablespoon to measure out the dough for each cookie and drop onto a parchment lined baking sheet. Space a couple of inches apart and bake for 12-15 minutes.
Store leftover cookies in an airtight container. Tip: Add a few strips of bread (ex. torn up end piece of a sandwich bread loaf) and store in the container with the cookies. The cookies take the moisture from the bread strips and this keeps the cookies soft.
*To bring an egg to room temperature, you can fill a bowl with lukewarm water and let the egg sit in the bowl of water for 5 minutes.