Andes Mint Chocolate Chip Cookies

Time: 45 minutes
Yield: 48 cookies
Recipe adapted from Tricia Hyer

1 C butter, softened
1 1/2 C sugar
2 eggs
1 tsp mint (or peppermint) extract
green food coloring
3 1/4 C flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 C Andes Creme De Menthe Baking Chips
1 C milk chocolate chips
1 C white chocolate chips

1. Preheat your oven to 350 degrees. 
2. Place 1 C butter and 1 1/2 C sugar in your stand mixer or large mixing bowl. Cream them together until light and fluffy (about 2 minutes). Add 2 eggs and beat for an additional 1 minute. 
3. Add 1 tsp mint extract (or peppermint) and several drops of green food coloring. Mix to combine. 
4. Into a medium sized mixing bowl place 3 1/4 C flour, 2 tsp baking powder, 1 tsp baking soda and 1/2 tsp salt. Toss the ingredients together with a fork to combine. 
5. Pour the dry mixture into the creamed mixture and combine well. 
6. Grab a package of these wonderful Andes Creme De Menthe Baking Chips. You can find them on the baking aisle of your local grocery store. 
7. Add 1 C creme de menthe baking chips, 1 C milk chocolate chips and 1 C white chocolate chips to the cookie dough. Mix them in, just until combined. 
8. Scoop the dough into balls and place them on a cookie sheet that has been sprayed with cooking spray. 
9. Bake for 7-9 minutes, or until the tops start to crack. Remove the pan from the oven and allow them to continue cooking on the sheet for a couple of minutes. Be sure not to over bake. They are much better if they are soft, chewy and little "under-done".