All throughout my childhood I HATED mint chocolate chip ice cream.  I’m not sure why, perhaps it was the sickening green color or the bite of the mint flavoring – but I was simply not a fan.  I always preferred the big chunks of chocolate chip cookie dough or the sweetness of strawberry cheesecake.  However, as I grew up my tastes shifted and in my late teens I discovered a new found love for all things mint chocolate! 

That’s why, when I stumbled upon this recipe idea I knew I simply had to try it!  Mint chocolate chip cookies!  What a treat!  And I must say in all honesty that out of everything I have made so far, these cookies are one hundred percent my favorite.  The recipe called for a lot of butter and less sugar than I was expecting.  The result was an extremely creamy texture that makes you want to go back for seconds, thirds, and maybe even sevenths or eighths!

I probably accidentally used too much green food coloring and so my cookies came out EXTREMELY green – but that in no way effected the delicious sweet mint flavor (and it gave me a good idea for a St. Patricks day treat!)

I made 33 cookies with the recipe (probably would have made 36 if I could have stopped myself from eating the dough!)  Less than 5 hours later there are only 10 left!  My dad literally licked the bowl of dough clean. 

I would say this was another enormous success.

MINT CHOCOLATE CHIP COOKIES

The ingredients:

2 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
2 sticks butter, softened
1 1/4 cups sugar
2 eggs
1 teaspoon peppermint extract
1 1/2 cups chocolate chips
green food coloring

The method:

1. Preheat oven to 375°F.
2. Mix flour, baking soda and salt in medium bowl. Set aside.
3. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy.
4. Add eggs, food color and peppermint extract; mix well.
5. Gradually beat in flour mixture on low speed until well mixed.
6. Stir in chocolate chips.
7. Drop by heaping tablespoons about 1 inch apart onto ungreased baking sheets.
8. Bake 10 minutes