St. Patty’s Day Baking: Mint Chocolate Chip Ice Cream Scoop Cookies

I love St. Patty's day as much as the next half-Irish gal. In fact, I love it so much that I baked something to celebrate. I also bought eight shamrock necklaces, a shamrock headband, green glow bracelets, shamrock stickers, wall decals and other leprechaun decos. Don't judge me – that $1 bin at the entrance of Target is as hard to say no to as Girl Scouts are that stand at the front of the supermarket… You know what I'm talking about. My colleague Melissa (whose blog is ALSO awesome) said I should call these Leprechaun Poop Cookies… not sure if that's a compliment. Call them what you may, they still taste amah-zing. 

So, instead of going overboard with Thin Mints and other green things, let's go overboard together with these. An ice cream inspiration since we've had 60 degree weather in the C-L-E: mint chocolate chip ice cream scoop cookies. Oh heck yeah. 

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I adapted this recipe from one I found on Babble.com. Her recipe called for using Andes Creme de Menthe Baking Chips, but I couldn't find those. What I did find was even sweeter – a little luck 'o' the Irish surprise in the midst of every gooey center… Dark Chocolate Mint M&Ms. Yum. YUM.

What You'll Need:

  • 3/4 cup butter (room temp)
  • 1 1/4 cup sugar
  • 2/3/4 cup flour
  • 2 eggs
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 1/4 tsp peppermint extract
  • green food coloring (20 ish drops)
  • 1 cup semi-sweet chocolate chips (plus some)
  • 1 cup mint M&Ms (plus some) 

First, preheat that oven to 375. Now, add butter and sugar in a bowl (or in your stand mixer), and mix on medium-high until light and fluffy. Then, add in the eggs, and beat again until fluffy. Add the vanilla and peppermint extract. Depending on how minty you like it, you can add more to taste, but remember what Suzie Q always says… Less is more, friends. Now, less is not necessarily more when you add in the food coloring (which you should do next!). Add in as many drops as you want to get the green you want. Remember the dry ingredients will make it less green, and baking it will too. I ended up using about 20 drops. You can always add in more after you add in the dry ingredients.

Meanwhile, combine flour, baking powder and salt. Add those into the butter, sugar and extract mixture. Mix until a nice dough forms. Then, add in M&Ms and chocolate chips.

Line 3 baking sheets with parchment paper. Then, use a tablespoon to create scoops of dough and drop onto the baking sheets. If you don't want yours reminiscent of those good old days when you'd stop by the local ice cream shop and get a scoop of chilly mint chocolate chip ice cream… fine. Just smoosh your cookies down gently in the middle with a fork. Bake in the oven about 12 minutes, until the bottom edge looks slightly browned (but not too browned). Cool on a cooling rack, but make sure you try one when they're still warm. Oh my gooey goodness. So delish.

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Happy St. Patty's Day ya'll. Don't get into too much trouble out there, and if you do, please don't call me to bail you out of jail. My blog is ad-free at the moment, meaning I can't pay your bail and you'll be stuck there for a while.  

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