When Ice Cream Becomes Cookies

Miracles are happening in the McGee household! The illustrious Jenny McGee, my sweet not-so-young younger sister, has recently taken up cooking and baking. While I returned from Namibia with a little fear in my heart about this change, Jenny has grown a lot from her days of cooking the Nestle Tollhouse Cookie recipe by throwing all the ingredients in a bowl at once and hoping it turns out okay. Baking is a science!

In case you forgot, one of the foods I craved most while in Namibia was mint chocolate chip ice cream. The green kind with big fat chocolate chunks in it. Oh, heavenly day.

Well, Jen magically transformed mint chocolate chip ice cream into mint chocolate chip cookies. Miracle? I think so.

Mint chocolate chip cookies: inspired by Betty, made by Jenny [Photo/Recipe Inspiration Cred]

This recipe is too good to be true - and too good to keep a secret from the mortal world. Bake and indulge - and look forward to Weight Loss Weekdays posts where we will start to justify all this eating.

Mint Chocolate Chip Cookies


Ingredients:
1 pouch Betty Crocker sugar cookie mix
1/2 cup butter or margarine, softened
1/4-1/2 tsp peppermint extract
6-8 drops green food color
1 egg
1 cup mint chips
1 cup semisweet chocolate chips

1. Heat oven to 350F. In a large bowl, stir together cookie mix, butter, extract, food color, and egg until soft dough forms. Stir in mint chocolate chips and semisweet chocolate chips.
2. Drop cookie dough on an ungreased cookie sheet using a teaspoon.
3. Bake 8-10 minutes or until set. Try not to eat them as soon as they come out of the oven.