What an awesome event – again! We loved participating in this during its inaugural run in 2011 and 2012 proved to be just as much fun. I always like trying a new recipe for this particular swap and my high standards tell me that it has to be a universally appealing recipe, which led me to mint chocolate chip – who doesn’t love that ice cream flavor?! I modified my recipe off of one available from Betty Crocker found here. I decided that using a pouch of sugar cookies for the base would be cheating so the recipe below includes instructions for homemade sugar cookies and the mint chocolate chip piece all rolled into one!
One thing I’ve neglected to mention is that not only are these extremely tasty – they got rave reviews from my in-person cookie swap (and husband!), but they are also ridiculously easy!! This is a win-win cookie: Delicious for those eating them and easy for those cooking them!
1 1/2 cups flour
3/4 cup sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup butter softened1/4 tsp mint extract
6 – 8 drops green food coloring
1 cup white chocolate baking chips
1 cup semisweet chocolate chunks
Preheat oven to 350 F. In a large bowl mix flour, sugar, baking powder, baking soda, salt, butter, mint extract, egg and food coloring until a soft dough forms. Add your chocolate chunks and white baking chips.
Drop cookies about 2 inches apart on either an un-greased cookie sheet, or one lined with parchment paper (which is what I do!) for easy cleanup. Bake 8 – 10 minutes, let them cool on a wire rack and gobble them up!