You read that right: Mint Cookie Chocolate Chip Cookies.
Not that I haven’t wanted to mind you. I just haven’t been able to find the time! Plus, I have been working on re-designing the blog (which is not an easy feat if you have zero creative skills and no one in your family is very familiar with CSS…) and learning photography (if you haven’t been around, my brother is the man behind the shutter – not me!). Let’s just say that learning for me is like teaching a turtle to run. It takes a long time (frustration on the part of my teacher) and a lot of repetition before a point clicks – so it is the same with photography. But, maybe one day…
Until then however, my brother is still the man behind these pictures – the things a brother will do for food… ;)
What have you been up to?
Yesterday Texas got it’s first ice storm of the season (do I see some rolling eyes from the east coast?) during which I was shut up inside (now do I hear laughter?) and therefore had time to devote to baking, photographing, and writing this post – yay!
Guys, if I lived in the east I can guarantee you I would be a bit on the heavier side by spring. It’s just something about the cold weather that just makes you want to bake…and eat…and bake…and um, eat, eat, eat (and drink hot chocolate)!
Now about these cookies – cookies are always a good snack for days like this, don’t you think? And whats more perfect than something mint to match that minty bite of the winter air?
These cookies are like a three in one package. You have the cookie. Then inside the cookie you have a chocolate bar. Inside the chocolate bar you have mint. cookie. filling.
The lowdown: A chocolate bar met a thin mint cookie, they got together and along the way met a chocolate chip cookie and decided to all be the best of friends. The end.
These Mint Cookie Chocolate Chip Cookies are the perfect snack for a cold day (or any day!). A soft cookie filled with oozing minty chocolaty goodness is sure to help fight the bite outside!
What’s more to love is that this recipe is a one bowl affair and by pre-rolling the dough into balls before baking means that you can just plop them straight from the fridge onto the baking sheet. So if you don’t want to bake all of them at once you have some ready dough balls in the fridge whenever the craving hits!
WARNING: These cookies are so deliciously rich, I’m not sure I would recommend eating more than one (within a ten minute time span, at any rate)!
- 3/4 C. 1 1/2 sticks unsalted butter, softened
- 3/4 C. packed light brown sugar
- 1/4 C. granulated sugar
- 1 large egg
- 1 tsp. vanilla extract
- 2 C. all-purpose flour
- one 3.5-ounce packet instant vanilla pudding mix not sugar-free and not 'cook & serve'
- 1 tsp. baking soda
- pinch sea salt optional
- 1 C. semi-sweet chocolate chips
- 10 squares from two packages of Ghiradelli Mint Cookie Chocolate Bar
In the bowl of a stand (or electric) mixer, combine the butter, sugars, egg, and vanilla.
Beat on medium-high speed until creamed and well combined, about 4 minutes (scraping down the sides of the bowl as needed).
Scrape down the sides of the bowl, and add flour, pudding mix, baking soda, and salt.
Beat on low speed until just combined, about 1 minute (do not over mix!).
Again, scrape down the sides of the bowl, and then add the chocolate chips. Beat on low speed until just combined, no more than 30 seconds.
Using a 1/8-cup measure, 2 tablespoons, or your hands, form 20 mounds of dough. Roll into balls, and flatten slightly. Place 1 chocolate square onto the tops of 10 balls.
Place remaining balls of dough on top of the chocolate bar ones and seal until chocolate bar is covered.
Place balls on a large plate, parchment lined cookie sheet, or whatever fits in your fridge and cover with plastic wrap.
Refrigerate for 2 hours or up to 5 days.
Do not bake with unchilled dough because the cookies will bake thinner, flatter, and be more prone to spreading.
Preheat oven to 350° f. and line a baking sheet with a Silpat, parchment paper, or spray with cooking spray. Place dough balls on baking sheet, spaced at least 2 inches apart and bake for about 11 minutes, or until the edges have set and tops are just set.
Even if slightly under cooked, pale, and glossy in the center; don't overbake! Cookies firm up as they cool.
Allow cookies to cool on baking sheet for about 10 minutes before serving (do not use rack).
!The original recipe notesCookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
I usually don’t (in fact, I don’t think I ever have) do pictures of the process (too much trouble – okay, I’m lazy) but for some recipes it’s nice to have for visualization. So here you go:
First, you are going to start with this (you are going to need TWO packages):
And then once you have made the dough, do this:
Take the other chunk of dough like this:
(my family certainly did ;)