2 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1 1/4 cups sugar, divided
3/4 cup vegetable oil
1 teaspoon mint extract
1 10 ounce bag of Nestle Toll House semi-sweet mini morsels (I usually use only half the bag and still have a tons of chips… it’s hard to keep the cookies together with the whole bag in there.)
In medium bowl, combine flour, baking powder and salt; set aside. In large bowl, combine 1 cup of sugar and vegetable oil; mix well. Beat in eggs and mint extract. Gradually beat in flour mixture. Stir in chocolate morsels. Shape into balls using roounded teaspoonfuls of dough; roll in remaining 1/4 cup sugar. Place on ungreased cookie sheets. Bake at 350 degrees for 8-10 minutes. Cool on wire racks.
(You can add in some green food coloring if you’d like… I’ve done it before, but didn’t have any on hand this year.)
Yes, I realize this photo is really, really terrible.
1/2 cup (1 stick) butter
1 cup sugar
1 1/2 teaspoons vanilla extract
1 1/2 cups flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 jar (10 ounces) maraschino cherries
1 package (6 ounces) (1 cup) real semisweet chocolate chips
1/2 cup sweetened condensed milk*
Preheat oven to 350 degrees.
In a large mixer bowl, beat butter with electric mixer about 30 seconds or until softened. Add sugar and beat until mixture is fluffy. Add egg and vanilla. Beat well. In a medium bowl, stir together flour, cocoa powder, baking soda, baking powder and salt. Gradually add flour mixture to butter mixture, beating well. Shape into 1/2-inch balls. Place on ungreased cookie sheets. Press down center of each ball with your thumb.
Drain cherries, reserving juice, and spread cherries out on paper towels to dry. Cut cherries in half. Place half a cherry in center of each cookie.
In a small saucepan, combine chocolate chips and condensed milk. Cook and stir over low heat until chocolate is melted. Stir in 4 teaspoons reserved cherry juice. Using pastry bag,** pipe 1 teaspoon frosting over each cherry, spreading to cover cherry. (Frosting may be thinned with additional cherry juice.)
Bake in preheated oven about 10 to 12 minutes or until edges are firm.
* My grocery store only had fat free sweetened consensed milk, which I think made the frosting not as pretty as usual (although it may have been my crappy oven… it’s so hard to control the temp in that thing). It still tastes good if you’re looking to make them healthier where you can, but if you’re going for looks I’d stick with the regular stuff.
** I just used two teaspoons to dollop the frosting on each cookie.
1/2 cup butter, softened
1/2 cup packed brown sugar
1/2 cup white sugar
1 tablespoon brandy or vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
3/4 cup white chocolate chips
1 cup cranberries, chopped
Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets. In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the egg and brandy. Combine the flour and baking soda; stir into the sugar mixture. Mix in the white chocolate chips and cranberries. Drop by heaping spoonfuls onto prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. For best results, take them out while they are still doughy. Allow cookies to cool for 1 minute on the cookie sheets before transferring to wire racks to cool