I don't know about anybody else but when I think of St. Patricks Day I think green(duh!) and when I think of green in terms of dessert, I think mint. My dad happened to send me a box of my favorite Girl Scout cookie (yay it's girl scout cookie season!). I was delighted to see the bright green box in my monthly care package from my daddy. I LOVE thin mints and they have been taunting me from the freezer (which it the best way to eat them by the way). So naturally, St. Pattys Day+green+mint= THIN MINTS!
But what can I make with those? I didn't have time to make cupcakes tonight (tomorrow we'll see!) so I thought I could make cookies...with cookies!
Everyone should have one or two go-to chocolate chip cookie recipes. I have one for more cake-like cookies and one that is a more chewy cookie. I decided on a more fluffy cookie and that would be the classic, impossible to beat, oh-so-good Nestle Tollhouse cookie. Eating this dough brings me right back to when my mom would make me Nestle Tollhouse chocolate chip cookies from scratch...divine. So therefore, this is a "Dame Good" idea using a classic recipe as a base.
St. Pattys Day Thin Mint Crunch Cookies
A classic chocolate chip cookie with added mint and crushed thin mint chunks and mini chocolate chips
Ingredients: (nestle tollhouse)
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
1 teaspoon peppermint extract
2 large eggs
1 1/2 cups crushed thin mint cookies
3/4 cup mini chocolate chips
green food coloring
Preheat Overn to 375 F.
Combine flour, baking soda and salt in a small bowl
Beat butter, granulated sugar, brown sugar and vanilla/peppermint extract in a large bowl until creamy
Add eggs, one at a time, beating well after each addition
Gradually beat in flour mixture
Stir in cookies and chips
Stir in desired amount of food coloring
Drop by rounded tablespoon onto ungreased baking sheets
Bake for 9-11 minutes or until golden brown
Cool on baking sheets for 2 minutes; remove to wire racks to cool completely