The Adventures of Kitchen Girl

Ingredients: For Cookie Dough: 1 Cup softened butter 1 Cup powdered sugar 1 1/2 teaspoons peppermint extract 2 egg yolks 10-15 drops green food coloring 2 1/4 Cups AP flour 1/2 teaspoon baking powder 1/4 teaspoon salt For Cookie Topping: 1 cup dark chocolate chips 3 Tablespoons heavy whipping cream 3 Tablespoons butter 25 Andes Crème de Menthe candies, chopped coarsely Method: 1: Preheat oven to 350* F. 2: Beat 1 cup butter ans powdered sugar in a stand mixer on medium until light and fluffy. Add in peppermint extract, egg yolks and food coloring until well blended. 3: On low speed slowly add in flour, baking powder and salt until well combined. 4: Shape dough into 1 inch balls and place 2 inches apart on an ungreased cookie sheet. Press a deep well into the center each cookie with your thumb. 5: Bake 10-12 minutes until set. Reshape wells if needed. Cool 5 minutes before transferring to wire racks. Allow cookies to cool completely before moving to steps

Ingredients: 1 Package (that will yield 3 dozen) sugar cookie mix 3 Tablespoons melted butter 1 teaspoon orange extract 1 teaspoon vanilla 1 egg 5 drops yellow food coloring 2 drops red food coloring 12 ounces vanilla baking chips (about 2 cups) Method: 1: Preheat over to 350*F . 2: In a large bowl, stir in all ingredients except baking chips until a soft dough forms. 3: Drop dough onto an ungreased baking sheet by rounded tablespoonfuls about 2 inches apart. 4: Bake for 9-10 minutes until dough is set. Do not over-bake. 5: Cool on baking sheet for 1 minute and then transfer to cooling racks. Makes about 3 dozen cookies.