Where to begin…let’s start with some Christmas rules:
- there is no such thing as too many Christmas cookies
- you can bake virtually anything into a cookie as long as you’ve got a good cookie dough base
- cookies are best for sharing…or not
- if someone says they don’t like cookies, they are lying
Back to business! So last night was the Santa Smackdown in the youth group at my church and at the end of the night the teenagers got cookies and milk. I wanted to make cookies for the adult leaders because I love them all and also was bitten by the baking bug. 3 cookie recipes + 1 candy recipe + 4 hours = sugar coma.
The cookies baked included:
- Mint Chocolate Chip
- Emergency Cookies
- White Chocolate Cranberry Macadamia Nut Dreams
Let me tell you, those white chocolate cranberry macadamia nut dreams are worth the longest cookie name every because boy were they dreamy! That recipe was delivered to my inbox via allrecipes.com a few weeks ago and knew I had to try them…YUM. I will post the recipe soon! To prevent you from entering the sugar coma I suffered myself, I’m going to share the Mint Chocolate Chip recipe, a nice, light and incredibly easy cookie to make. Yes, ‘easy’ and ‘cookie’ are right next to each other in that sentence, score! Here you are, friends:
Mint Chocolate Chip Cookies
Courtesy of Betty Crocker
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup butter or margarine, softened
1/4 teaspoon mint extract
6 to 8 drops green food color
1 cup creme de menthe baking chips
1 cup semisweet chocolate chunks
- Heat oven to 350°F. In large bowl, stir cookie mix, butter, extract, food color and egg until soft dough forms. Stir in creme de menthe baking chips and chocolate chunks.
- Using small cookie scoop or teaspoon, drop dough 2 inches apart on ungreased cookie sheet.
- Bake 8 to 10 minutes or until set. Cool 3 minutes; remove from cookie sheet to wire rack.
- Enjoy alone or with friends and a tall glass of milk!