1. Preheat oven to 175°C.
2. Beat Ingredients B (without egg) until light and fluffy.
3. Add egg and beat until smooth.
4. Add Ingredients A (without mint chocolate chips) and mix well.
5. Add in mint chocolate chips and mix until well combined.
6. Chill dough in the fridge for at least ½ hour before using. Pinch dough to your desired size (10 – 15g) for baking.
7. Bake at 175°C for 12 – 20 minutes.
8. Once baked, cool the cookies before decorating.

This recipe is developed in collaboration with BELLS Baking Studio.