Thursday, March 10, 2011

Mint Chocolate Chip Cookies - Magically Delicious

We got the flu. All of us. So I haven't baked much these last few first because I was taking care of Mr.Sweetshack...then because I was taking care of my sick little ones, and then because I couldn't taste (due to the flu junk). I didn't want to try a new recipe and not know if it was good or if my judegement was thrown due to the whole "no-taste" factor.
Flu or not, we needed I took the easy way out and made something that I knew would be I thought I should jump on the St. Paddy's Day bandwagon before it's too late ("bandwagon" - is that a real word? sounds funny when I say it...bandwagon...). Anyway, we love these Mint Chocolate Chip Cookies around the holidays, and it only took a little green food coloring (ok alot of green food coloring...not that I'm a fan of food coloring in mass quantities or for no apparent reason, but I thought it necessary to enhance the St. Patrick's-y-ness)...

Andes Creme De Menthe Cookies:

1/2 cup salted butter - softened
3/4 cup dark brown sugar
1/2 cup white granulated sugar
1 tsp. baking soda
1 tsp. baking powder
2 tsp. vanilla extract
2 eggs
1 package (10 oz.) Andes® Crème de Menthe Baking Chips
2-2/3 cups sifted all-purpose flour

Preheat oven to 350° F.

Blend butter, sugars, baking soda, baking powder, vanilla and eggs until mixed.

Stir in Andes Baking Chips (note: the actual recipe calls for a whole package, but to me that's too minty - so I always just use 1/2 of a package) and then flour...add lots of green foodcoloring in honor of St. Patrick's Day...

Chill approximately one hour in the refrigerator

Scoop dough onto cookie sheets...decide if you're a smoosher or not...maybe I should explain...Ok - depending on what recipe I am making, sometimes it is necessary to "smoosh" the dough slightly with your palm (you heard it here first folks, "smoosh" is now an official baking term), so like instead of baking a cookie dough ball shaped like a scoop of icecream, you are baking a level disc of cookie dough. In this picture, the cookie on the left was smooshed, the cookie on the right was not, the left one bakes more level, the one on the right is more domed...but I took this picture with a pink camera, so you may not be able to see what I mean, but that's ok because I have a cute pink camera, right?

Bake at 350° F for approximately 8 - 10 minutes.

Now you can say fun Irish phrases like "top 'o the mornin' to ya" and "wee lassies" and "magically delicious" (ok that last one technically is not far as I know).

I feel compelled to tell you that your eyes are not playing tricks on you, these cookies ARE different sizes...I couldn't decide which size scoop to use, so I used 3 graduated sizes :) Also, if you are new to food coloring - do not be alarmed if "the luck of the Irish" follows you into the next diaper change...just sayin'.

Happy Baking!


Linked to:

Sweet Tooth Friday


  1. I just love that gorgeous green color of your cookies. It's totally rad and matches with the mint flavor of your cookies and the St. Patty's Day theme. Thanks for linking these up to Sweets for a Saturday.

  2. What fantastic coloured cookies! So jealous you can get creme de menthe baking chips, have never seen them over here, they sound great!

  3. I love this recipe, we make it for Christmas every year. Great idea making them bright green.

    I'm hosting a weekly link up, Sweet Tooth Friday, and I'd love to have you share your recipe.

  4. Thank you for the invite Allison, I linked up :)

    Hi Anne, they're just Andes, do you have Andes mints there? If so you could easily chop them up and use them instead...

    Thanks Lisa, I'm loving Sweets for a Saturday!

  5. what fun cookies!! My kiddos would love these!