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Ingredients
Scale
- 1 1/3 cups All-purpose flour
- 1/4 tsp Baking soda
- 1/4 tsp Baking powder
- 1/2 tsp Salt
- 1/2 cup Unsalted butter, melted and cooled
- 3/4 cup White granulated sugar
- 1 tsp Pure vanilla extract
- 1 Large egg, room temperature
- Green gel food dye (a couple drops, use Americolor for best results)
- Green sugar (for rolling the cookies)
- 17 Andes mints, chopped
- 16 Jumbo heart sprinkles
Instructions
- Sift together flour, baking soda, baking powder, and salt in a medium bowl.
- In a large bowl, mix melted butter, sugar, vanilla, egg, and food coloring until smooth.
- Gradually add dry ingredients and mix gently until just combined.
- Chill the dough while the oven preheats to 350°F (175°C).
- Chop Andes mints and scoop dough into balls, adding mints in the center.
- Roll cookie balls in green sugar and place on cookie sheets.
- Bake for 8-10 minutes until edges are lightly golden, then add sprinkles on top.
- Cool on a wire rack before serving.
Notes
Ensure butter is cooled properly to avoid greasiness in cookies.
Do not over-mix once dry ingredients are added to maintain tenderness.
Cool completely on a wire rack for the best texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 150
- Sugar: 11
- Sodium: 90
- Fat: 7
- Saturated Fat: 4
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 1
- Protein: 2
- Cholesterol: 20