I am the one in the ice cream shop that is eating the green ice cream with chocolate chips in it.
You know, the tub that looks like no one ever eats it (orders it). I am the one that has made the scoop marks in that untouched tub of ice cream.
These mint chocolate chip cookies did not face the untouched syndrome.
Believe me, these went over really well.
I have been attacked by the "you are falling behind monster".
Have you ever been attacked by this monster?
Once you have been attacked, it takes forever to get rid of the virus.
And the monster just continues to giggle.
I'm serious!! I can hear him/her.
Last week there was a bake sale at the college. I spent one whole entire day baking cookies (like you can't tell).
I am also dealing with midterm time. Oh, the agony of studying and test taking.....
In the picture above are sugar cookie cut-outs. The boxes that they are in, those are card boxes. Card boxes make the perfect cookie gift-giving boxes. Line them with printed cello paper and they are gorgeous.
My decked out gift-giving boxes of cookies went to the bake sale.
I was told that they didn't last long.
And if you visit the sugar cookie cut-out link; keep in mind that that was one of my very first blog posts. If you get bored with it, just skip to the recipe.
These are mint chocolate chip cookies that also went to the bake sale. They went over really good too.
Don't you just love Andes mints.
My grandma always, alway, always had these in her candy dish.
Pop one in your mouth and just let it melt slowly.
Andes mints in chocolate cookies?
It doesn't get any better.
Mint Chocolate Chip Cookies
2 c. all-purpose flour
2/3 c. unsweetened cocoa
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
10 TBS butter, soft
1 1/2 c. sugar
2 tsp. vanilla extract
1/2 c. Andes baking chips
Preheat oven to 350 degrees F.
In a large bowl, combine the dry ingredients. In a separate bowl, cream the butter and sugar together on high speed for 2 minutes. Add the eggs and vanilla, and beat until blended.
Add the flour mixture slowly, and mix until combined. Fold in the Andes mints.
Drop dough by teaspoon-fulls onto a baking sheet lined with parchment paper (I used my baking stones and didn't have to line them).
Bake for 10-12 minutes, or until no longer doughy. Cool completely on a wire rack.
Good Luck~Happy Eating~Enjoy
"I will instruct you and teach you in the way you should go; I will guide you with My eye."