fresh baked cookies today!
in the spirit of saint paddy i offer green cookies flavored with peppermint and chocolate
mint and chocolate is a classic dessert combo as well as one of my favorite ice cream flavors.
this recipe is a pinterest-find that i’ve been wanting to try for a while now.
it is a standard drop sugar cookie recipe all gussied up for the party- in March for saint paddy but also in December for holiday baking.
this is my first ever (pale green) batch
that smells and tastes exactly like mint chip ice cream in cookie form.
the recipe adds the food coloring before the flour so the color lightened more than i wanted:
it’s a guessing game what color the final cookie will be after adding flour and then baking.
oh darn, i’ll have to make another batch and try again.
in related news, there was this leprechaun hanging around my photo shoot today.
i kept trying to capture him in the shot. it wasn’t until i was falling off my chair- with grace and poise of course- that he photo-bombed:
so it was because of this capture of a mythical creature that I stopped my photo shoot- not at all because I was embarrassed about leaning too far forward in my chair*
*no leprechauns, photographers, food or cameras were harmed in the making of this picture.
happy baking #kitchenadventures
- 1 cup unsalted butter, room temperature (2 sticks)
- 1½ cup sugar
- 2 eggs, room temperature
- 1½ tsp. peppermint extract
- a few drops of green food coloring- to preference
- 3 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tsp cream of tartar
- ¾ cup andes creme de menthe baking chips
- ¾ cup mini semi-sweet chocolate chips
- preheat oven to 350 degrees and line cookie sheets with parchment paper
- in stand mixer with paddle attachment, cream butter and sugar until light fluffy- about 3 minutes and scrape sides of bowl as needed
- in corporate eggs one at a time
- then add extract and food coloring and mix for at least 2 minutes
- in separate bowl, whisk or sift dry ingredients together.
- gradually add dry ingredients to stand mixer until just combined.
- dough will be dry
- remove bowl from mixer and stir in baking and mini chips.
- use small cookie scoop to portion cookies onto prepared cookie sheets
- bake for 7-8 minutes. watch for the crackle/wrinkle on top. this means the bottom of the cookie will be lightly brown after cooling on the cookie sheet for a couple of minutes
- then transfer to wire rack to cool completely
- store at room temperature in an air tight container.