You know what my Achilles heel is? Thin Mints. Every year, the Girl Scouts win and I buy three boxes. The first box is gone within the day (don’t judge me) and then I start to ration them a bit better.
Basically, I love the chocolate-mint flavor. You know what else I love? Being festive. All of the recipes I’ve selected for March have visible green-ness to them, which means they will be perfect for your St. Patrick’s Day celebrations. Or, you know, to offset all the red that we went through in February. Unless you’re colorblind, in which case, you probably don’t care one way or the other.
Anyway. As a warm-up to the month, I’m kicking things off with a delightful cookie recipe. Everybody loves cookies, right?
THE RECIPE – CHOCOLATE MINT COOKIES
- 2 1/4 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup butter (2 sticks)
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 package (3.4 oz) instant chocolate pudding
- 1 cup semi-sweet chocolate chips
- 12 Mint Oreos, crushed into bits
Preheat oven to 350 degrees (Fahrenheit).
In a medium bowl, stir together the flour, cocoa, salt, and baking soda.
In another medium bowl, cream together the butter, sugar, and brown sugar.
Add eggs one at a tme.
Add the vanilla extract and pudding mix.
Add the flour mixture to the sugar mixture.
Stir in the chocolate chips.
Smash your Oreos and then stir them in as well.
Scoop your dough into balls and space them evenly on the cookie sheet. These don’t expand very much so you don’t need to give them a lot of room. I could easily fit fifteen on my sheet instead of my usual twelve, and they never crowded each other for room.
Bake for 8-10 minutes until set. (I had to go about 13 minutes on mine because I’d poke them and they still seemed squishy. This is my highly scientific method of determining whether or not my cookies are done. Clearly, I am not a professional.)
Let cool on a wire rack.
Confession: I made this recipe twice because I was displeased with the way my cookies looked the first time. I wasn’t getting that pretty green swirl like the original picture.
I didn’t hear my coworkers complain when I brought in a second batch, though.
They were marginally greener the second time around – the trick is to mix in the Oreos last, and don’t over-mix them in – keep them visible! The green you see is the green you get.
Also, I got a LOT of cookies out of this. I kept track on the second time through and the recipe yielded me 67 cookies of varying size.
[Can regular people actually make this? Is it easy?] It feels complicated only because it seems like there are a lot of ingredients… but rest assured, it’s actually quite simple.
[Did it require any weird gadgetry or cookware?] As long as you have something with which to crush your Oreos, you should be all set with everything else.
[How much did the ingredients cost?] The primary ingredients (now including cocoa powder as one of my staples, apparently) I had on hand. Additional items I had to purchase were a bag of chocolate chips (~$3), a package of the mint Oreos ($3-4), and a box of chocolate pudding (~$1).
[Does it taste as good as it looks? Does it only look good because it was so well photographed?] These are heavenly. They smell heavenly coming out of the oven, and they are the absolute most heavenly if you eat them while they’re still a bit warm and gooey. The nice thing about these is that the pudding keeps them moist, so they stay soft and chewy. The other nice thing about these is that the mint isn’t too overpowering – these are definitely more chocolate than mint, but the mint also holds its own. Basically, it’s the perfect ratio.
[Final recommendation] I made them twice within a week, if that tells you anything. If it doesn’t tell you anything, clearly that means you’re not paying attention and I’ll have to spell it out for you: GO MAKE THESE, THEY ARE AWESOME.