Mint Chocolate Chip Cookies

My husband loves Mint Chocolate Chip ice cream.  And key lime pie.  And sugar cookies.  

But other than that he's not really a dessert kind of person.  We don't eat a lot of junk food in our house for that purpose.  And because if I do make something sweet I know I'll be the only one eating it and my thighs would not thank me for that one bit.

I do have those moments where my sweet tooth is screaming for some junk food and I don't have the willpower to say no.  So when Chris came home a few weeks ago talking about a dessert recipe he found online I knew I was going to have to try it.

You can find the original Mint Chocolate Chip Recipe on allrecipes.com.  I'm sure that as soon as you see the picture your mouth will start to water like mine did.

There were just a few issues I had:

-I don't like using prepackaged cookie mix (usually because I can't have it due to allergies) so I made chocolate chip cookies from scratch and just added the other ingredients to make them minty and delicious!

-I could not find creme de menthe baking chips at my grocery store so I substituted Andes mints (I love going to Olive Garden just to get one at the end of my meal!).

-Instead of mint extract I used peppermint extract.  It was all I had on hand at my house and I didn't feel like running out to the store!

Okay!  I think that's about all the issues I had.  Here is how I made the cookies:

Mint Chocolate Chip Cookies

Ingredients:

Original Chocolate Chip Cookie recipe: 

2 1/4 cups all-purpose flour

1 tsp baking soda

1/2 tsp salt

1 cup (2 sticks) butter, softened

3/4 cup granulated sugar

3/4 cup packed light brown sugar

1 tsp vanilla extract

2 eggs

Additional ingredients:

1/4 tsp peppermint extract

6 drops green food coloring

1 package of Andes Mints (this equals 1 cup)

1 cup semisweet chocolate chunks

Directions:

1. Preheat oven to 350 degrees.
2. Stir together flour, baking soda, and salt.  Beat butter, granulated sugar, brown sugar and vanilla in large bowl with mixer until creamy.  Add eggs; beat well.  Gradually add flour mixture, beating well.  Stir in peppermint extract, food coloring, mints, and chocolate chunks.
3. Using a spoon place dough onto ungreased cookie sheet (about 2 inches apart).
4. Cook for 8-10 minutes then let them cool for 3 minutes.
5. Serve warm or let them cool completely and store in an air-tight container for later.