Drum roll please....mint chocolate chip cookies! This is the recipe I was holding out on.
I stumbled upon this cookie recipe a while ago and saved it in my favorites. Now that I have something to motivate me to try different recipes, I went right to this one. I don't like chocolate, but I do like chocolate chip cookies, and Extra mint chocolate chip gum, so I wanted to try these. The original recipe is posted here. I made a few adjustments to the ingredients when making my cookies. I used chocolate chip cookie mix instead of sugar, and I couldn't find creme de menthe baking chips so I bought a bag of Andes chocolate mints and broke them up.
Ingredients:
1 pouch (1 lb 1.5 oz) Betty Crocker® chocolate chip cookie mix
1/2 cup butter or margarine, softened
1/4 to 1/2 teaspoon mint extract
6 to 8 drops green food color
1 egg
1 cup Andes chocolate mints
1/2 cup butter or margarine, softened
1/4 to 1/2 teaspoon mint extract
6 to 8 drops green food color
1 egg
1 cup Andes chocolate mints
I had to take all of the Andes mints out of their wrappers (thankfully they unwrap pretty quickly). I unwrapped all of the mints and then put them into a baggy.
Then, using, this unusual, and obviously very old meat tenderizing hammer, I broke the mints up into somewhat smaller pieces.
I dumped them into a measuring cup to make sure I had enough since the recipe called for 1 cup. I had the perfect amount. Probably a little more than 1 cup, but that's alright.
Next you mix all of the ingredients, except for the Andes mints, into a large mixing bowl.
Once your batter is all mixed, you want to fold in the Andes mints.
When I first tasted the batter without the Andes mints (let's be honest, who doesn't taste the batter?) I was a little skeptical. I wasn't crazy about the taste and the thought that these cookies were going to taste awful did cross my mind. When I folded in the Andes mints and then tasted the batter with some of the mint, it tasted MUCH better. I was once again hopeful for great cookies.
I used a regular kitchen spoon to scoop up the cookies and space them out. I was able to fit 12 cookies on a baking sheet and not a single one of them touched while baking! (That's always a problem I run into.)
The recipe suggests a cooking time of 8-10 minutes so I went for 9 minutes. They came out PERFECT. Usually I end up under-baking, out of a fear of over-baking. But 9 was the magic number.
A plate of finished cookies! And they are delish! The green color of my cookies is a little more vibrant than what's shown in the picture, but what can you do.
If you decide to make mint chocolate chip cookies, let me know how they turn out!
