So, hey! Easter is super early this year! I figured that out all by myself about a week ago when I realized that there's not enough time between then and now to put together a plan for a fun spring break. I kinda sorta thought I had about six weeks. I most definitely don't.
Oh well.
The sad thing about Easter being early is that I feel like St. Patrick's Day is going to get the shaft. It deserves to have March all to itself. It deserves a celebration. It deserves all of the foods. Like cookies.
Subtle? Yes. Sometimes subtle is the way to go.
A little subtle mint, a little subtle chocolate, it's all good.
REALLY good.
St. Patrick's Mint Chocolate Chip Cookies
1 cup butter, softened
1 cup white sugar
1/2 cup firmly packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 1/4 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 10-oz bag chocolate chips
1 10-oz bag Mint M&Ms
1. Preheat your oven to 350 degrees. Line cookie sheets with parchment paper.
2. Mix the butter, sugar, eggs, and vanilla in a large mixing bowl at low speed.
3. In a separate medium mixing bowl, whisk the flour, and salt together.
4. Gradually add the dry ingredients to the butter/sugar/egg/vanilla mixture and mix at low speed until combined.
5. Stir in the chocolate chips and M&Ms.
6. Drop the cookie dough by heaping teaspoon onto your cookie sheet. If you want smoother/prettier cookies, roll each spoonful of dough into a ball and then flatten with the palm of your hand.
7. Bake at 350 degrees for 8-10 minutes.
8. Allow the cookies to cool for 1-2 minutes before moving them to a cooling rack.
9. Introduce your new friend the Mint Chocolate Chip cookie to a cup of milk. I promise they will be good friends.