Remember that BIG cookie project I mentioned in the last post? Well, here’s the scoop: my sweet sister-in-law, Becky, got married last weekend. Oh, she looked beautiful.
That’s her with my other awesome sister-in-law, Annie. I love having sisters.
It was an incredible, lovely, delicious celebration.
Speaking of delicious, doesn’t this little guy look sweet enough to eat? Seriously, how can he possibly be 6 months already?
Becky had a great idea to incorporate cookies into the candy table, so I started baking. The end result was four different varieties, yielding…37 dozen cookies.
Yes, 37 dozen.
Check out this creative assortment:
Regrettably, in my haste to make and store all of these sweet treats, I somehow missed photographing this cookie. Remember…37 dozen.
The original recipe calls for white chocolate chips instead of anything mint. And, they’re good that way. Really good. Becky, however, requested mint, and what the bride wants, the bride definitely gets.
After looking at three grocery stores for mint chips (are they just a holiday thing?), I gave up and settled for chopping up Andes mints. It worked out perfectly though because the mint flavor was throughout more of the cookie. I also added in some semi sweet chocolate chips so the cookie didn’t have such a flat appearance.
So, you’ve got options. If mint is your thing, try them Becky’s way. If mint in a cookie sounds like a horrible baking mistake to you, try it with white, peanut butter, or chocolate chips. Even toffee bits would probably be good.
Oh, and one more thing, this recipe doesn’t have eggs, so eat up as much dough as you’d like. Although, when has a little raw egg stopped you from sampling cookie dough?
Mint Chocolate Cookies
printer friendly recipe
1 ¼ cups flour
1 teaspoon baking powder
½ teaspoon salt
⅔ cup dutch-process cocoa
½ cup (1 stick) unsalted butter, cubed and room temp
½ cup white sugar
½ cup dark brown sugar
1 ½ teaspoons vanilla
⅓ cup milk
1 cup chopped Andes Mints
½ cup semi-sweet chocolate chips
Heat oven to 325.
Whisk together flour, salt, baking powder and cocoa, and set aside.
Beat the butter on medium-high until light and add sugars, creaming well. Add the vanilla and beat until smooth.
Add the flour mixture in 2 batches, alternately with the milk in one batch, mixing well. Chill dough for 15 minutes.
Drop the dough in heaping tablespoonfuls onto a baking sheet. Bake for 10-12 minutes or until the edges are firm. Cool on baking sheets and transfer to cooling rack.