Thought I would share another St. Patrick’s Day Cookie Recipe with you all. This one is a little simpler than the Rainbow Cookies I posted about last week. I call them St. Patrick Day Mint Chippies. It really is just a fun way to make one of our favorite cookie recipes into a fun themed St. Patrick’s Day Dessert. Who doesn’t love a little green in their food for ST. Patrick’s Day? Trust me if you put these out by your leprechaun trap you will definitely catch one or two.
I had purchased some Winter Nestle chips after Christmas when they were on sale. They had mint and dark chips in one bag. I thought they would be great for St. Patrick Day recipes. I decided to make something easy and quick so I modified a Chocolate Chip recipe to make them green and minty. You can easily substitute Creme de Mente baking chips. (saw them at Walmart the other day)
These actually are greener than they appear in the above photo. We liked the combination of mint, most powerful and chocolate mixture. The green made them festive too.
Make them when the kids go to bed and add some in their lunch telling them the leprechaun must have gotten to the cookies and turned them green. I hope we can continue our leprechaun tricks a few more years. It is more fun than the elf on the shelf, only lasts one day!!
What are you making for St. Patrick’s Day? Feel free to link up your crafts and recipes here.
- 3/4 cup vegetable shortening I used butter flavor
- 1 1/4 cups firmly packed light brown sugar
- 2 tablespoons milk
- 1 tablespoon vanilla
- 1 large eggs
- 1 3/4 cups all-purpose flour unsifted
- 1 teaspoon salt
- 3/4 teaspoon baking soda
- 1 1/2 cup real semi-sweet and mint chocolate chips you can use creme de mente pieces
- 1 - 1 1/2 tsp green food gel add to your color liking
Preheat oven to 375°F.
Combine shortening, sugar, milk and vanilla in large bowl.
Beat at medium speed of electric mixer until well blended.
Beat in egg.
Combine flour, salt and baking soda in small bowl.
Mix into creamed mixture at low speed until just blended.
Fold in chocolate chips and nuts.
Drop rounded tablespoonfuls of dough 3-inches apart onto ungreased cookie sheet (I prefer air-bake cookie sheets).
Bake at 375° for 8-10 minutes for chewy cookies (they will look light and moist--do not over bake), 11-13 minutes for crisp cookies.