I am not a huge sweets person. I will choose a huge plate of pasta with ample parmesan – or fries drenched in mayonnaise! – over some cookies or slice of cake any day. But there are some exceptions to this rule: I have a hard time, for example, saying no to Ben & Jerry’s Mint Chocolate Cookie Ice Cream, or Chocolate Bark with Pretzels and Sea Salt. But generally, if I can resist purchasing these items at the grocery store, I don’t think about them (I do think about french fries and pasta a lot, though.)
This past summer, I was strolling through a small town near Nyack and happened upon a local, family run ice cream store. To be honest, there wasn’t anything particularly fetching about the place from the outside, and I wasn’t in the mood for ice cream. I was, however, running low on Impatient Foodie recipe inspiration, so I decided to walk in to see what kind of flavors this place whipped up – maybe (hopefully) something would strike me as interesting and provide some inspiration for an Impatient recipe? To my delight, the ice cream store didn’t have a single “classic” ice cream flavor available. Every ice cream drum under the display glass contained swirly, colorful messes that made the inside of my mouth coat with anticipatory drool. No plain vanilla here, but there was birthday confetti cake – vanilla ice cream layered with pieces of birthday cake, icing, and rainbow sprinkles. There was chocolate chip ice cream, but there was mint chocolate chip with peanut butter swirls – That one got my heart singing. I asked for a small sample of the mint chocolate chip with peanut butter, and as it melted on my tongue, I thought to myself, “This really needs to be a cookie.” I obsessed about it on the drive back home.
Later that night, did searches online and Pinterest, and to my surprise and delight found that the world is running short on chocolate chip mint peanut butter cookie recipes. After some testing and tweaking, I got the cookies where I wanted them to be: Peppermint-y and chocolate-y with just a hint of peanut butter as an after taste. There’s nothing quite like ‘em out there, and I now have added these to my list of sweet things that I simply cannot resist.
Mint Peanut Butter Chocolate Chip Cookies
2 ¼ cup all-purpose flour
½ teaspoon of baking soda
1 cup (2 sticks) of unsalted butter, room temperature
½ cup of granulated sugar
1 cup of packed light brown sugar
1 teaspoon of salt
1 teaspoon vanilla extract
1 teaspoon peppermint extract
2 large eggs
2 cups (12 ounces) of Andes Peppermint Chocolate Chips, or Andes candies chopped up into chip shapes.
5 tablespoons peanut butter, melted until runny
- Preheat oven to 350F. In a small bowl, whisk together the flour and baking soda; set aside.
- In a Cuisinart or electric mixer, combine the butter with both sugars; beat on medium speed until mixed together very well.
- Move the butter-sugar mix to a large bowl and add in the salt, vanilla, peppermint extract, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the peppermint chocolate chips.
- Lay some parchment paper on a table and spread the cookie dough out as if you were baking the layer of a cake. Set aside.
- Prep another parchment lined baking sheet and lay next to your cookie dough.
- Now heat your peanut butter until it is runny, but not steaming hot.
- Drizzle the peanut butter evenly over the cookie dough — Pollock up that cookie dough with peanut butter!
- Using a small ice cream scoop or just a regular spoon scrape up the peanut butter topped cookie dough into tablespoon-size balls of dough, and place them about 2 inches apart onto your baking sheet(s) lined with parchment paper.
- Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes.
- Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.