Mint choc chip cookies, or otherwise known as After Eight cookies. I came up with these cookies at the weekend for a quick bake on a Sunday afternoon. I mean, what is a weekend without a spot of fresh baked products coming out of your oven?
They are such a cheat’s way to make mint choc chip cookies. I just chopped up a load of After Eight mints (trying not to eat ALL of them beforehand) and stirred them through the cookies dough before baking. It’s nice to get the cookie dough balls to chill for a bit in the fridge first. They like that.
Mint Choc Chip Cookies (makes 20)
- 200g butter
- 85g soft brown sugar
- 250g plain flour
- 1.5 tsp baking powder
- 2 tbsp golden syrup
- 1 tsp vanilla extract
- 100g After Eights / mint chocolate, roughly chopped into small chunks
- Prepare a couple of baking sheets by covering with scrunched up baking paper.
- Soften the butter (I tend to blitz it for a few seconds in the microwave – I’m naughty) and beat together with the sugar until creamy.
- Stir in the rest of the ingredients except for the mint choc. You want a nice dense cookie dough. Then gently stir through the mint choc so it is distributed throughout the dough.
- Roll walnut-sized balls of cookies and dough and pressed gently onto the baking sheet. Ensure the doughs have at least 2 cms between them – they like to spread a bit.
- Chill the cookies in the fridge for 10 – 30 minutes, depending on how long you can stand to wait.
- Preheat the oven to 180C and bake the cookies for 12-15 minutes.
- Remove from oven and allow them to firm up on the baking sheet for 5 minutes before transferring to a cooling rack.
Enjoy!