Ingredients:

  • unsalted butter, softened
  • granulated white sugar
  • light brown sugar, packed
  • large egg, room temperature
  • peppermint extract
  • vanilla extract
  • green gel food coloring
  • all-purpose flour
  • cornstarch
  • baking soda
  • kosher salt
  • semi-sweet chocolate chips
  • Andes Mint Thins, chopped

Instructions:

  1. In a stand mixer, cream the softened butter, granulated sugar, and light brown sugar on medium-high speed for 3 minutes until pale and fluffy.
  2. Add the egg, peppermint extract, vanilla extract, and green gel food coloring. Beat until fully incorporated.
  3. In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until no flour streaks remain.
  5. Fold in the semi-sweet chocolate chips and chopped Andes mints by hand using a silicone spatula.
  6. Cover the dough and refrigerate for at least 1 hour. This prevents spreading and deepens the flavor profile.
  7. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  8. Scoop 2-tablespoon sized balls of dough onto the sheets and bake for 9-11 minutes. The edges should be set but the centers should still look slightly soft.
  9. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.