Don’t you just love it when you throw a handful of ingredients into a mixing bowl and something delicious happens?
Let’s rewind a wee bit. The tail end of my drive back upstate from my weekend in NYC wasn’t exactly pretty. Lake effect snow is alive and well, and as you may or may not know, that stuff can really slow down your travel. Needless to say, upon safely arriving home Sunday night, I needed to relieve some stress. I saw a pouch of Betty Crocker sugar cookie mix and a bag of Toll House Dark Chocolate and Mint Morsels staring at me on the kitchen counter top. I knew a little creative baking would quickly wipe away my stress-induced drive.
You know what’s funny? I’ve never loved brownies, but I love chocolate cookies. Okay, maybe it isn’t that funny. Maybe it’s just odd that I don’t love brownies…
What makes these cookies so irresistible is the peppermint extract. Combine that with the chips, and you’ve got yourself a cookie that tastes just like a Girl Scouts thin mint cookie. I know. Try not to knock too many people over as you run through store grabbing what you need to make these.
Mint Chocolate Chip Sugar Cookies (Thin Mints in disguise)
Makes about 2 dozen cookies
1 pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix
5 tbsp. unsweetened cocoa
1 stick + 1 tbsp. butter, softened
1 tsp. peppermint extract
1 1/4 cups Toll House Dark Chocolate and Mint Morsels
Heat oven to 375 degrees F. In a large mixing bowl, stir sugar cookie mix and cocoa until combined. Beat in butter, egg, and peppermint extract. Stir in chocolate and mint morsels.
Drop cookie dough by rounded two-tablespoonfuls onto ungreased cookie sheet. Bake 10 minutes. Allow to cool two minutes, then transfer to cookie racks to cool completely.