I decided to grow mint this year and if you know anything about mint you know it grows like crazy. I will easily take over, so I had to find something to do with it to keep it in check. I’m sure you know by know that I love to bake, so I went looking for cookie recipes which are my specialty. I found one and tweaked it just a bit. I can definitely see making these every couple of weeks to keep the mint in check. They are delicious with just a hint of mint flavor to them.
Hint of Mint Chocolate Chip Cookies
- 1/2 cup unsalted butter
- 1/2 cup firmly packed fresh mint, roughly chopped
- 1/2 cup firmly packed brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/2 to 1 cup (depending on taste) milk chocolate chips
- 1/2 to 1 cup of nuts (optional. I used pecans ☺ )
Preheat oven to 350 degrees. Place the butter and mint in a small saucepan over medium heat. Melt the butter, swirling occasionally. After about 2-3 minutes, when you can smell the mint, turn the heat off and let the butter continue to steep for 30 minutes. Strain the butter, pressing the leaves with a spoon to get more butter out of the leaves. Mix the butter and sugars. Beat until light and creamy. Next, add the egg and vanilla, flour, baking soda, and salt. Finally, add the chocolate chips and mix just until combined. Bake for 10 minutes. Enjoy!