After reading several blog posts on cookies and some internet cookie swap that I missed out on, I decided to take the initiative and invite myself to the party. Lol. And since I am crashing this party, I might as well give credit where it is due, so at the end of this blog I will include a list (stolen from another participator of this great idea) of everyone else involved.
I love to bake and these are my favorite cookies this time of year (they’re so fattening and yummy that I have to stop myself from eating the batter long enough to let them bake!!) They look pretty boring if you don’t add the cute green and red topping stuff (more on that later) but they still taste AMAZING. The choice to make them “pretty” is obviously yours.
Outrageous Double Chocolate Mint Christmas Cookies:
(my own recipe)
2 bags Semi-sweet MINI chocolate chips(48 ounces)
1 bag regular sized semi-sweet chocolate chips
1 cup butter softened
1 cup shortening
2 cups packed brown sugar
2 teaspoons mint extract
4 large eggs
5 cups all purpose flour
1 tablespoon baking soda
1 teaspoon salt
3 cups powdered sugar (optional)
Red and green food coloring (optional)
1 teaspoon mint extract
3-5 tablespoons milk (as needed)
1) Preheat oven to 350° F
2) Melt 12 ounces of the regular sized chocolate chips (I use the microwave for this, takes about 45 seconds)
3) Mix together butter and shortening, add brown sugar, mix well.
4) Add eggs one at a time while mixing, add mint extract.
5) Slowly add the melted chocolate to the sugar mix, stir well!
6) Add flour, baking soda and salt to the chocolate sugar stuff, blend well
7) Add the bags of mini chocolate chips, stir to combine
8) Drop dough by spoonful (mine are maybe 2-3 tablespoons in size) onto cookie sheet covered with parchment paper, leave 2 inches of space between each cookie.
9) Bake at 350°F for 12-14 minutes
The cookies are hard to tell if they are done or not, if you aren’t sure, your best bet is to just cook for the 14 minutes and pull them out, they’re chocolate so it’s hard to tell when they’re done. If they’re black you cooked them too long. Lol.
Mix together the powdered sugar, butter and a teaspoon of mint extract. SLOWLY add the milk until the icing is almost smooth enough to drizzle, but not quite there yet (food coloring is usually added in liquid form and will make the icing too runny if you don’t incorporate it properly). Separate the icing into three bowls. In one bowl add red food coloring, stir till it’s red and no longer “pink” looking.
In the second bowl add green food coloring. Stir until it’s green.
Leave the third bowl white.
When the cookies are done baking, let them sit for 10-15 minutes or until cooled off. Drizzle different colored icings across the top to make them look “festive” and pretty.
Pour yourself a glass of milk and enjoy!!
PS Extra icing is AWESOME as body paint, but very sticky ;)
Let me know if you make these and how they turn out!
Cookies without any icing. They taste fine, but they don’t look nearly as pretty without the icing.
After adding the icing… YUM!!!
The finished product!!! These will last MAYBE 20 minutes on my counter…. just long enough to bring everyone in and let them attack them, haha.
And as promised here is a list of everyone else participating in the cookie swap: