Well Happy St. Patrick’s Day!!! So a couple days ago, I was really craving cookies. Not just any cookies, but mint chocolate chip cookies. This comes on the tail end of my insane weekend a week ago where I ate a half gallon of mint chocolate chip ice cream in 2 days. Don’t judge me. It was a rough weekend. Needless to say, I made cookies this weekend, which is especially fitting since they are green and it is St. Patty’s Day today.
Since I am not a necessarily creative baker (yet), I am all about trying recipes and then giving props to those who did supply them. So today, I will be giving props to Pam for her chocolate chip cookie recipe on Allrecipes.com, and Shay for part of her creamy mint brownies recipe from her blog Mix and Match Mama. So here goes the recipe for my chocolate chip sandwich cookies with mint cream cheese icing.
- 1 cup softened butter
- 3/4 cup packed brown sugar
- 1/4 cup white sugar
- 1 (3.5 ounce) package instant vanilla pudding mix
- 2 eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 2 cups chocolate chips (be creative)
- 2 cups powdered sugar
- 1 (8oz.) package cream cheese
- 1 teaspoon peppermint extract
- Splash of milk
- Green food colouring
1. Preheat oven to 375 degrees F (190 degrees C). I did this for the first batch and then lowered the temp to 350 for the second batch and found better results (cookies weren’t as crispy, which may simply be due to my oven). So I would recommend 350 degrees F.
2. In a mixing bowl, cream the butter and sugars. Once you have a smooth consistency, add the eggs, pudding mix, and vanilla. Mix thoroughly. Then combine the flour and baking soda and add incrementally until it is mixed well. Then fold in the chips.
Two things here. I had my flour already measured out in a bigger bowl than the wet ingredients. Don’t do this. I ended up having to just pour the wet ingredients into the flour mixture and mix it. Not necessarily a big deal, but when you are mixing it by hand it can become difficult and tiring.
3. Line up cookies by rounded teaspoonfuls on an ungreased cookie sheet. Bake for 10-12 minutes or until lightly browned. Mine were done closer to 10 minutes.
4. Let the cookies cool as you prepare the icing. Beat the powdered sugar, cream cheese, and milk until smooth. Shay says to do it with an electric mixer, and if you have one I suggest you use it. I had to do it with a whisk and it had tons of tiny clumps, which was annoying. Add more milk or powdered sugar until it reaches your desired consistency. Mine was a little runny initially, but once I let it set for a while (since I made two batches on separate days) it was fine. Then add the peppermint extract food colouring until it reaches your desired colour.
Here is a small, but important side note. When you buy your ingredients, make sure the food colouring is actually in the box. I got home and opened the box to colour my icing and found it completely empty. I had wondered why the box was so light, but never considered there would be nothing in the sealed container. Sure they’ll still taste amazing, but the colour really adds to the presentation.
So there we go. Go forth and make these delicious cookies. I will say though that the cookies were a bit crispy for me (again might be because of my oven), but once I added the icing they softened up some. Especially when I let them set overnight. They were a hit with my coworkers (one even said it was the highlight of his night). Even my gym trainer liked them (I’m bad I know). Well I hope you all enjoy these cookies as much as I did 🙂