My brother makes the BEST mint chocolate chip cookies in the world. Not only are they dairy-free (so I can eat them), but they can also be gluten-free if you substitute some g-free flour for the all purpose. Today, I was confronted with half a package of mint Oreos. What to do with them? Cover them with mint chocolate cookie dough and bake them! It was messy, but sooooo worth it.
Chocolate Chip Mint Monster Cookies
2 1/2 cups chocolate chips
6 tbs. all purpose flour
1/2 tsp baking powder
3/4 cup sugar
2 large eggs
2 tbs. dark corn syrup
2 tsp. peppermint extract
15-16 chocolate mint sandwich cookies (I used Oreos, but Newman's Own has a fine cookie too)
1. Preheat oven to 350F. Line 2 large baking sheets with aluminum foil. Spray or grease the foil. Place 1 3/4 cups chocolate chips in a medium glass bowl, and microwave until melted. Let cool 15 minutes (this is important, so don't skip. Hot chocolate will cook the eggs later on).
2. Mix flour and baking powder in a small bowl. Using an electric mixer, beat the sugar, eggs, corn syrup, and extract in a medium bowl until thick. Gradually beat in the melted chocolate and then add the dry ingredients. Mix in remaining chocolate chips.
3. Dip each sandwich cookie into the batter (warning, it will be thick). Use your fingers to spread the batter around each cookie. When the cookie is completely covered, place on sheet and place sheets in freezer for 10 min. Then bake 15 minutes.
Oreo cookies are dairy-free by the way, so they are safe for lactose intolerance! They are not, however, gluten-free...so please be careful if you have an allergy.
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