Hint o' Mint Chocolate Chip Cookies

Quite frankly, I'm surprised that there are any cookies to show you today.  I kind of inhaled a good portion of the cookie dough before baking it.

{I think I'm having back-from-Seattle-vacation withdrawals...that's my excuse anyway.}

So, I spied these mint dark chocolate m&m's at my grocery store, immediately snagged them, and tucked them away for St. Patrick's Day.  But, don't limit yourself to St. Patrick's Day, these are really perfect anytime...plus, with the mint, your cookie doubles as breath freshener.


The cookies are BIG and thin, so they might look crispy....they're not.  They're soft and bendy, and utterly delicious.

Then, if you want to get a little crazy....you do, right?  Break out the mint chocolate chip ice cream and make yourself a minty ice cream sandwich.

{I made this one for Mr. E.  See...when we were in Seattle, Teresa made this glorious chicken pot pie...I know he's still dreaming of it.  I'm trying to remind him that I can spoil him, too.} ;)

Hint o' Mint Chocolate Chip Cookies

ingredients:
2 & 1/4 cups unbleached, all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. kosher salt
1 cup (2 sticks) salted butter
1 cup dark brown sugar
1/2 cup sugar
2 eggs
2 tsp. vanilla extract
12 ounces semisweet chocolate chips
8 ounces mint dark chocolate m&m's (you won't use them all)

instructions:
Line 2 cookie sheets with parchment paper.  Preheat oven to 325.

In a medium bowl, whisk together the flour, baking powder, baking powder, and salt.  Set aside.

Beat the butter and sugars together until combined and fluffy.  Add in the eggs, one at a time, beating between additions and scraping down the bowl as necessary.  Beat in the vanilla.  Add the flour on low in three additions, just until combined.  Stir in the chocolate chips.

Using a cookie scoop, or a spoon, scoop out about 2 TBSP of dough per cookie, leaving at least 2" of space between cookies.  Press in 5-6 m&m's on the top.

Bake for 12-14 minutes...the side will look done and the middles will still be soft.  Cool on the tray for 2 minutes, then remove to a wire cooling rack to cool completely.

If desired, sandwich around mint chocolate chip ice cream.

Quite frankly, I'm surprised that there are any cookies to show you today.  I kind of inhaled a good portion of the cookie dough before baking it.

{I think I'm having back-from-Seattle-vacation withdrawals...that's my excuse anyway.}

So, I spied these mint dark chocolate m&m's at my grocery store, immediately snagged them, and tucked them away for St. Patrick's Day.  But, don't limit yourself to St. Patrick's Day, these are really perfect anytime...plus, with the mint, your cookie doubles as breath freshener.


The cookies are BIG and thin, so they might look crispy....they're not.  They're soft and bendy, and utterly delicious.

Then, if you want to get a little crazy....you do, right?  Break out the mint chocolate chip ice cream and make yourself a minty ice cream sandwich.

{I made this one for Mr. E.  See...when we were in Seattle, Teresa made this glorious chicken pot pie...I know he's still dreaming of it.  I'm trying to remind him that I can spoil him, too.} ;)

Hint o' Mint Chocolate Chip Cookies

ingredients:
2 & 1/4 cups unbleached, all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. kosher salt
1 cup (2 sticks) salted butter
1 cup dark brown sugar
1/2 cup sugar
2 eggs
2 tsp. vanilla extract
12 ounces semisweet chocolate chips
8 ounces mint dark chocolate m&m's (you won't use them all)

instructions:
Line 2 cookie sheets with parchment paper.  Preheat oven to 325.

In a medium bowl, whisk together the flour, baking powder, baking powder, and salt.  Set aside.

Beat the butter and sugars together until combined and fluffy.  Add in the eggs, one at a time, beating between additions and scraping down the bowl as necessary.  Beat in the vanilla.  Add the flour on low in three additions, just until combined.  Stir in the chocolate chips.

Using a cookie scoop, or a spoon, scoop out about 2 TBSP of dough per cookie, leaving at least 2" of space between cookies.  Press in 5-6 m&m's on the top.

Bake for 12-14 minutes...the side will look done and the middles will still be soft.  Cool on the tray for 2 minutes, then remove to a wire cooling rack to cool completely.

If desired, sandwich around mint chocolate chip ice cream.