Tuesday, December 4, 2018

Chocolate Mint Slice and Bake Cookies for National Cookie Day

I'm just going to start with an admission. I had no plans to develop another cookie recipe this year. I just, one week ago, posted a cookie round up for the holidays called Cookies, Cookies, Cookies: 30 Recipes for the Holidays. I had chosen which cookies I'd be making this year for all of the occasions where I'd be providing them based on long time family favorites and new recipes that had been a hit over this past year.

And then I saw that today is National Cookie Day.

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I certainly couldn't let that go by without celebrating. The truth is that cookies are amazingly versatile. I think that's because they're so easy to eat. It's not like a piece of cake where you need a plate, a knife, a difficult internal dispute as to what size to cut, a fork, and, when you're done, a visit to the dishwasher. No, with cookies it's just grab and go, a little nugget of yum. I have use cookies to make crusts, and used them in cakes and in pies. I even have been known to put cookies in cookie recipes. They're the treat of choice at all of those holiday cookie exchanges, we've taken them door to door in the neighborhood for the holidays and, of course, they can be either a snack or an addition to any dessert table.

But cookies also represent so many things in my life (I can see you now, rolling your eyes and thinking "get a life", but bear with me). When I dropped PurDude off at college hundreds of miles away, I brought 9 dozen cookies. They served (pun intended) as a "hello". When the boys were growing up they had tons of friends over pretty much on a daily basis, and I always had fresh baked cookies around. They served as a "you're welcome here". When a local group culminates their food drive in an all day distribution event, I send the volunteers 9 - 12 dozen cookies. They serve as a "thank you." And when we went up to Purdue for graduation, I again brought 9 dozen cookies as he said "good-bye" to his college friends.
 

Chocolate Mint Slice and Bake Cookies are filled with melted crème de menthe baking chips and rolled up. Slice and bake or make ahead and bake up to 2 days later. Perfect for the holidays. | Recipe developed by www.BakingInATornado.com | #bake #cookies

Chocolate Mint Slice and Bake Cookies


So yes, I'm celebrating National Cookie Day with a new recipe. It just so happens that College Boy was around when I went to work in the kitchen so he was the inspiration. His favorite pairing in chocolate and mint and he absolutely loves Andes creme de menthe candies so I went with a mint cookie studded with melted Andes baking chips. These slice and bake cookies are easy to prepare ahead, refrigerate and then bake when needed. This time of year especially, those are the kinds of recipes that work best for me. I hope they do for you too.

Before you go, check out some National Cookie Day posts by some of my blog friends:
Dawn of Spatulas on Parade shares Lemon Meringue Cookies for National Cookie Day.
Lydia of Cluttered Genius shares Let it Go
Diane of On the Border shares Cook-eeee!




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Chocolate Mint Slice and Bake Cookies
                                                                                   ©www.BakingInATornado.com

Ingredients:
1 stick butter, softened
1 stick margarine, softened
1 cup sugar
1/2 cup brown sugar
2 eggs, room temperature
1 1/4 tsp mint extract
OPT: green food coloring
3 cups flour
1 tsp baking powder
1/2 tsp salt
1 1/2 cups creme de menthe baking chips

Directions:
*Cream butter, margarine and sugars. Beat in the eggs and the mint extract (and food coloring if using). Finally beat in the flour, baking powder and salt.
*Divide dough into 2 fairly equal size pieces, cover in plastic wrap and refrigerate an hour.
*Melt the mint baking chips in the microwave until smooth when stirred.
*Roll out each dough segment (separately) between 2 pieces of wax paper each to about 9 X 11 inches. Remove top wax paper and, working very quickly, spread the melted mint baking chips over the dough and, using the wax paper to help you, start with the long side and roll up into logs.
*NOTE: These will keep in the fridge for up to 2 days if you want to make ahead and then bake later.
*Preheat oven to 375 degrees. Put parchment paper onto baking sheets.
*Slice logs into approximately 1/4 inch slices. Bake for about 13 - 15 minutes, until they just barely start to brown. Let sit on baking sheet for 1 to 2 minutes before removing to cool completely.

12 comments:

  1. I am sure these are divine but alas no chocolate for me. I think I could make the dough and use a different pairing maybe. You are the cookie queen Mother, 9 dozen? I used to do that with cupcakes. I'd make 90 at a time. Yep...90. I was a little more energetic back then. LOL

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    1. Wow, 90 cupcakes, that's impressive, I think cookies are much easier to make. For me it's all about the organization. Finishing the doughs today and have them in the fridge, then Thursday I'll bake, Friday I'll decorate and Saturday off they go!

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  2. I do enjoy the combination of mint and chocolate too. These look great, pretty and festive. I like the slice and bake now or later option.

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    Replies
    1. Yes, especially this time of year, I can make the dough and then bake another day.

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  3. Oh, those look soooo good! Say it with cookies. I like your philosophy!

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  4. My late mother in law would always have Andes Mints at her holiday table. This brings back a nice memory - thank you. (she was a very good cookie baker in her prime, too.) Alana ramblinwitham.blogspot.com

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    Replies
    1. So glad I was able to bring back some happy memories.

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  5. There is National Cookie Day, I never knew that, I like to eat them though, that I did know

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  6. I actually dream of being the mom with cookies ready when the kids get home. That's probably happened 1 time in the 8 years I've been home. Someday...someday.

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