The siding crew has been here for about 2 weeks now. They started the job in the rain and are ending it with snow covering the ground. In fact, they endured snow for most of the job. Mr. Misty did his best to keep them warm with bonfires; though they never let on, working conditions were still miserable.
To thank them, I made a batch of one of my favorites – Mint Chocolate Chip Cookies.
Mint Chocolate Chip has always been one of my favorite flavors. Summers, when I was little, my mom would take me for a scoop of Thrifty’s Drug Store ice cream. Does anyone else remember their unique, cylindrical ice cream scooper? The scoops stacked so nicely! I recently found one online for $145!!! Did I buy it? No way! But, it but it was a nice walk down memory lane.
Back to flavors – my two favorite ice cream flavors were Cherry Chip and Mint Chocolate chip; I could never choose which I wanted more, so my Mom would get me a double scoop so I could have one of each! As I grew up, Cherry Chip became my favorite cake flavor and Mint Chocolate Chip took over as favorite ice cream.
If you want to skip the detailed “how to pictures” click here to go to recipe now!
Last winter I found several different kinds of Mint Chocolate Chips on sale for the holidays: Toll House Winter Dark Chocolate & Mint Baking Morsels and Toll House Holiday Semi-Sweet Chocolate Morsels Red & Green. They were so pretty I layered them in a large canning jar. I seem to remember they were a limited edition, so if you can’t find those, any mint chocolate chip will work or you can chop up Andes Mint Candies to use instead.
Here we go … start by measure out the dry ingredients,
whisk them together and set aside.
Next, cream together the butter, sugar, and eggs until they are fluffy. This will take 3-5 minutes. You might notice I didn’t use stick butter or margarine. I actually used a tub of margarine that specifically says it can be used for baking. I prefer to use real butter, however, I don’t always have it on hand (or can afford it) so I’ve learned to improvise. And, yes, it worked just fine.
Once your wet ingredients are fluffy, add the food coloring and extracts. Add one drop at a time until satisfied with the color; I used a high-quality gel color and only needed to use one drop – depending on what you use, you may need to use more. BUT, Don’t use more extract than the recipe calls for – a little peppermint goes a long way!
Mix until the color and extract are well incorporated and the color is the hue you want.
Slowly mix in half of the dry ingredients.
Mix it until all the ingredients are well incorporated.
You can chill it for an hour before scooping and baking, but you don’t have to; I do it because I just think it helps the cookie hold it’s shape a little better.
Use a cookie scoop, measuring spoon or soup spoon and drop cookies onto a silicone or parchment-lined cookie sheet. Leave 2 inches between the cookies.
Bake at 350° for 10 minutes or until done (you will notice the very bottom edges beginning to turn slightly golden).
Allow to cool for 2-3 minutes before transferring to a cooling rack.
The cookies were still a bit warm when I packaged them up for our siding crew. They didn’t stay wrapped long. They are so good!
Mint Chocolate Chip Cookies
A delightful cookie for Christmas, St. Patrick's Day or just because.
- 1 cup butter, softened
- 1 3/4 cup white sugar
- 2 eggs
- 1 1/2 tsp. peppermint extract
- green food coloring (add one drop at a time until satisfied with the color)
- 3 cups flour
- 1/4 tsp. salt
- 1 tsp. baking powder
- 2 tsp. baking soda
- 2 tsp. cream of tarter
- 1-2 cups mint chocolate chips
Cream together butter, sugar, and eggs until fluffy. This should take 3-5 min.
Add food coloring and extract.
Measure dry ingredients in a different bowl and mix to combine.
Add dry ingredients slowly to the wet ingredients. When half of the dry ingredients have been incorporated, being slowly adding the chocolate chips. Once the chips are incorporated, finish adding the rest of the dry ingredients.
Using a small cookie scoop, drop cookie dough onto a silicone or parchment-lined cookie sheet, leaving two inches between cookies.
Bake for 10 min or until done. Allow to cool for 2-3 minutes before transferring to a cooling rack to finish cooling.
See, easy! This is basically Chocolate Chip Cookie recipe with some festive twists.
What’s Holiday or Christmas cookie is your favorite to make? Leave us a comment!
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