One of the secrets to this cookie is allowing 3 minutes for creaming the sugar and butter.
Trust me, it makes the cookies extra soft!
Add eggs, green food coloring and peppermint extract. Cream again for about 2 minutes.
All this creamed goodness is beautiful by itself!
It was beautiful before. However, after adding all of the dry ingredients and mint and chocolate chips it is irresistibly good. Yes, I have a problem with eating WAY too much cookie dough. The only thing that saves me from eating all of it is that I have to tell my kids (and husband) that they can’t have anymore. And I feel hypocritical if I keep eating it and won’t let them have any.
Bake at 350 degrees for about 10 minutes, they will start to crack when they are done. Let them cool on the baking sheet for a few minutes. Transfer to a wire rack to finish cooling.
Note: If you choose to use a smaller cookie scoop reduce baking time!
THE PRINTABLE RECIPE IS HERE!