I've created *forgiving martha* as an outlet through which I can gush uninhibitedly about my serious love of cooking & baking and other life happenings.
A native Texan, I spent my childhood riding in beds of pick-up trucks and watching re-runs of I Love Lucy. Here I am now conquering adulthood in Austin. I am particularly smitten with creating things in the kitchen and hope you can enjoy this adventure as I practice my domesticality.
I happen to have a girls' lunch-date this afternoon and decided to prepare a lil' somethin'. My only requirements were that they were SWEET. These lovely ladies are eight years old, mind you. My company appreciated these!
They are not a cookie of the general variety. It's a cheesecake-based cookie mixed with Thin Mint cookie crumbs and white chocolate chips.
Chocolate Mint Cookies
(Yield: About 1 dozen cookies)
½ cup unsalted butter, room temperature
4 ounces cream cheese, room temperature
1 cup granulated sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1 1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup white chocolate chips
1 cup Thin Mint cookie crumbs (about 1 sleeve)
1 large egg
1. Preheat oven to 375 degrees and line a baking sheet with parchment paper.
2. Cream together the butter and cream cheese on medium speed until smooth and well-combined.
3. Add the egg, sugar, salt and vanilla extract and mix until the ingredients are well-combined. Add the flour and baking powder and mix on low until the flour is incorporated. Stir in 3/4 of a cup of the cookie crumbs (that have been finely ground using a food processor) and the white chocolate chips with a rubber spatula.
4. Place the remaining 1/4 of a cup of cookie crumbs in a small bowl. Scoop the cookie dough into about 1½ to 2″ balls and then roll tops in the cookie crumbs. Place the cookie balls on the baking sheet.
5. Bake for 12 to 15 minutes, or until the edges are golden and the tops are slightly puffed.
6. Cool on the pan for 2 minutes before transferring to a wire rack to cool completely.