Ingredients
- 2-1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 cup pureed avocado (about 2 small avocados)
- 1/2 cup unsalted butter, softened
- 1 cup packed brown sugar
- 1/2 cup sugar
- 2 large eggs, room temperature
- 1-1/2 teaspoons mint extract
- 1 cup semisweet chocolate chips
- 1 package (10 ounces) Andes crème de menthe baking chips
- 2 drops green food coloring, optional
Directions
- Preheat oven to 350°. In large bowl, sift flour, baking powder, baking soda and salt; set aside.
- In another large bowl, cream avocado, butter and sugars. Add eggs and mint extract. Gradually add flour mixture to creamed mixture, beating well; stir in semisweet and Andes chips. Add green food coloring if desired.
- Drop by tablespoonfuls on parchment-lined baking sheets. Bake until edges start to brown, 10-12 minutes. Cool on pans 2 minutes, remove to wire racks to cool completely.
