Welcome to the first post of Cooking With Christen! I’ve always LOVED to cook and share recipes with other appreciators of yummy food so I figured this is the perfect way to do that.
Today’s recipe is one I acquired while at a cookie swap with some girl friends in Baton Rouge. Thanks for the recipe, Tiffany! To me it tasted just like a Girl Scout cookie and I couldn’t wait to try making it myself. She had made about a million of them for the cookie swap, so I cut her recipe in half, which is below.
Mint Chocolate Cookies
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 cup butter, softened
3/4 cup packed brown sugar
1/4 cup white sugar
1 (3.4 oz) pkg instant devil’s food pudding mix (couldn’t find it so used chocolate)
1 teaspoon vanilla extract
1/2 bag Andes Mint chocolate chips
Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the Andes Mint chocolate chips. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
Bake for 10 to 12 minutes. Edges should be golden brown. Mine made 4.5 dozen.
Verdict: Absolutely delicious and pretty easy to make! Two very enthusiastic thumbs up!