Anyway, my oldest daughter is great at understanding the importance of fruits and veggies first then a sweet or two every now and then. My favorite is when she declares she must have dessert then we ask what she is thinking of and she proclaims she wants a peach, or cantaloupe or a smoothie for dessert. How nice! So we saw this recipe for Oreo cookies and I starting thinking of a substitute, my own version of the cookie. Since I’m not an Oreo fan, never liked the fake icing inside made from questionable man made fat and chemical items, I wanted something fun for her to enjoy breaking up and throwing into the dough. We took off for the kitchen and found a box of Back to Nature Chocolate Mint cookies, very similar to Girl Scout Thin Mint cookies- perfect addition! I just needed to decide what else I wanted to do differently to make my own yummy version. Mint extract- perfect to go along with the vanilla. Try them out for your family. They might like the minty twist. Honestly, they would be even better with some vanilla ice cream, who's grams of sugar.
Mint Chocolate Chip Cookies
•1 stick softened butter
•1/4 cup + 2 tbsp sugar
•1/4 cup + 2 tbsp brown sugar
•½ tsp vanilla
•¼ tsp mint extract
•1¼ cups flour
•½ tsp baking soda
•½ tsp salt
•8 mint chocolate cookies, broken into pieces
•1 cup dark chocolate chips (semi sweet works fine too)
Preheat oven to 350 degrees. Line a baking sheet with parchment paper or use nice non-stick sheet.
In a large bowl, beat together butter, white sugar, brown sugar, egg and vanilla and mint extract until creamy.
In a separate bowl combine flour, baking soda and salt in large bowl and mix thoroughly. Slowly add dry ingredients to wet and mix. Add chocolate chips and crushed cookies, stir until just combined.
Drop by the spoonful onto the cookie sheet. Bake for 7–9 minutes, or until golden brown, but still soft. Let cool on baking sheet 3 minutes before transferring to cookie rack. Enjoy.