• 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


  1. Preheat oven to 350°. In large bowl, sift flour, baking powder, baking soda and salt; set aside.
  2. 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.
  3. 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.


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