Unless you really want to: unless you’re feeling really inspired. Otherwise, it’s a bad idea. It turns out something like: “where did I put those? how much of this? What? I just forgot, how much of that?” I don’t even know what I’m doing. 8 o’clock at night after wrestling with chemistry equations is not the best time to try and find inspiration. Mostly because the cookies you had planned to make take peanut butter chips…and guess what? You don’t have peanut butter chips. So you waste like 20 minutes trying to find an alternative, and then it’s more of a chore than a recreation. Which is a shame, really.
The good news? The end result of night baking usually makes up for it’s irritation, unless you were so distracted that you seriously messed something up. In that case, I hope you have back-up cookies.
So what do you do when you’re out of peanut butter chips? Well you don’t make oatmeal and you don’t make peanut butter because you JUST DID…twice. So you make white chocolate—obviously. And mint….in a chocolate base. Yumm-o. Except for the mint, which I’m not so big on… but I know people who are!!
These little green cuties denote–you guessed it- the mint chocolate cookies. I had to resist the urge to use multicolored instead, they are my f.a.v.o.r.i.t.e!!!
So if you’re looking for inspiration and out of peanut butter chips, I present your solution:
White Chocolate Mint Cookies:
8oz chocolate (dark or semi-sweet)
10 oz flour
2oz cocoa powder
2 teaspoon baking soda
1 teaspoon salt
8oz butter (soft) (2 sticks)
6oz soft light brown sugar
4oz white sugar
2 teaspoon vanilla extract
2 medium eggs (cold from the fridge)
1 ½ c. white chocolate chips
1 c. mint chocolate chips
Preheat the oven to 350°. Melt the 8 oz. chocolate either in the microwave or in a heatproof dish over a pan of simmering water.
Put the flour, cocoa, baking soda, and salt into a bowl.
Cream the butter and sugars in another bowl. Add the melted chocolate and mix together.
Beat in the vanilla extract and cold eggs, and then mix in the dry ingredients. Add white chocolate chips, then divide the batter into two equal portions: adding mint chocolate chips to one. Measure out 24 equal-sized cookies and place on a lined Do not flatten.
Bake for 16-18 minutes, until they look done but are still soft; they will solidify as they cool.
Leave to cool slightly on the baking sheet for 4-5 minutes, then transfer to a cooling rack.