This may be one of my favorite cookies I’ve ever done – but I love all things mint.  Definitely a popular one in this year’s cookie tins.

• 2 3/4 cup flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup unsalted butter (at room temperature)
• 1 1/2 cup sugar
• 1 egg
• 1 tsp mint extract
• 15-20 drops green food coloring
• 1 bag of  Andes Baking Chips

Preheat oven 375 degrees.

Sift the dry ingredients (flour, baking soda, baking powder and salt) together and set aside.

In a large bowl, cream together the butter and sugar until smooth. Beat in egg and mint extract. Gradually blend in the dry ingredients. Add green food coloring and mix until even colored.  Last, but not least, fold in the chopped Andes chips.

Roll rounded teaspoonfuls of dough into balls, flatten, and place onto ungreased cookie sheets. Bake for 8-10 minutes.  Let stand on cookie sheet for 2 minutes before moving them to wire racks to cool.