I am currently sitting on my couch staring at my Christmas tree wondering how in the heck is Christmas in FIVE days?! It is just me, or is this month flying by so fast that you can’t keep up? I don’t want to be that person that just goes out and buys everyone gift cards, but it may just have to happen this year. Time is simply slipping away and I haven’t even began to think about what dishes I am going to make for Christmas Eve and Christmas day. I can tell you that I am getting my stretchy pants out now though! I cannot wait to eat my way through Christmas and I am starting with these cookies.
I made the most melt-in-your-mouth cookies this past weekend. Ever since I have made these amazing cookie bars (at least 10 times now!), I have been experimenting with adding some shortening in my cookies instead of only butter. It makes SUCH a world of difference. These cookies are ridiculously moist, they do not crumble, and they have less fat than they would with only butter.
The peppermint flavor of the cookies leaves you with such a clean taste in your mouth and the cookies do not feel heavy at all. I could, and did, eat about a dozen cookies when I made them. I am not even a fan of mint chocolate chip ice cream and I love these babies. I have already made another batch to freeze and bring to Christmas dinner. You need these in your life!
Being be preheating your oven to 350 degrees. Beat the butter (softened), shortening (softened), and sugar with a mixer on medium speed. Mix for 3-5 minutes until it is nice and fluffy.
Add the applesauce and green food coloring to the bowl. Mix everything for another 1-2 minutes, scrape the sides and bottom of the bowl with a spatula, and mix for another 1-2 minutes. You want to be sure that all of the food coloring is evenly mixed throughout.
In a separate bowl, combine the baking soda, baking powder, salt, and flour. Mixing the dry ingredients separately is important for this recipe because the dough forms very quickly with the 3 1/4 cups of flour that you have to add.
Once all of the flour is incorporated with the dough, add the mini chocolate chips and the creme de menthe chips.
Mix in the chips using a spatula instead of your mixer to be sure that you do not crush any of the chocolate in the dough. You want to have nice big pieces of chocolate melting in your mouth after all.. 😉
These cookies do not have eggs in them, so I gladly ate a few finger dips of dough. There’s nothing wrong with that, right?
Use a tablespoon to form balls of dough to place on a parchment lined baking sheet. Roll the dough in the palms of your hands to form balls.
Bake the cookies at 350 degrees for 9-10 minutes. You do NOT want to over-bake these cookies. You should barely be able to see golden edges on the sides of these cookies and they will look perfectly green and still a little bit glossy. They will continue to cook on the pan once you take them out of the oven, so do not worry about them looking undercooked.
These cookies are the absolute most perfect consistency. They are so soft and divine. The creme de menthe chips and the regular chocolate chips offset themselves enough so that these cookies are not too minty or too sweet.
I stored freezer bags full of these cookies in my freezer, pulled them out & microwaved them for a few seconds and they taste like I just baked them. These cookies may be very very dangerous for you to make, so beware! 🙂
1/2 cup butter
1/2 vegtable shortening
1/2 cup unsweetened apple sauce
1 cup sugar
1 tsp. peppermint extract
10-12 drops green food coloring
1 tsp. baking soda
2 tsp. baking powder
1/2 tsp. salt
3 1/4 cups all purpose flour
1 cup mini chocolate chips
1 cup creme de menthe baking chips
Questions for you:
What is your favorite Christmas cookie? Do you love or hate mint chocolate chip ice cream?