Last week I was naughty and sent my husband to work with store-bought frosted sugar cookies. Sometimes these things can’t be helped. With only three days to scrub and paint the walls milk chocolate brown before Jesse arrived home, cookies were last on my to-do list.
I’m not sure City Hall has forgiven me yet, but hopefully today’s cookie will make them forget about this little faux pas.
Buttermint Drop Cookies
These cookies aren’t named so because they utilize buttermints as an ingredient, but because they taste like them.
Heads up: This dough should chill for an hour or two before baking. You can skip this step, but your cookies will be prettier if you can wait. (Yes, you caught me, those are "I'm impatient and I'll just skip a step" cookies on the left.)
1 stick (1/2 cup) unsalted butter, softened
1 1/2 cups granulated sugar
1 1/2 cups light brown sugar
1 teaspoon salt
Green food color, paste or liquid
2 teaspoons vanilla extract
1/2 teaspoon peppermint extract
1 teaspoon baking powder
1 teaspoon baking soda
4 cups all purpose flour
12 ounce bag Guittard Smooth Melty Petite Mint Chips, divided
1. Preheat oven to 350 degrees and line cookie sheets with parchment paper.
2. In a stand mixer beat together butter, granulated sugar, brown sugar and salt. Mix in eggs, green food coloring, vanilla and peppermint extracts. Mix in baking powder and baking soda. Mix in flour until just combined. Add 2/3 of a bag of mint chips reserving the rest for topping. Cover and refrigerate dough for 1 to 2 hours, or until chilled but not solid.
3. With a cookie scoop, scoop the dough 2” apart onto parchment. Press three chips into each cookie and bake for 9 to 10 minutes until edges are golden. Let set for 2 minutes and move to a cooling rack.
Recipe & photograph by Laura Flowers.