Originally Posted December 17, 2011
I’ll admit that sometimes I can be a baking snob. When I first made a version of these cookies, I turned my nose up at them. They were too easy – what’s the fun in that? Then I ate one… another… another … I lost track of how many I ate. The next day at school, they got rave reviews. I went from being above them to being a huge fan.
After making them for the first time (and thinking about them for a while afterward), I decided I want to try them with a mint flavor. My original idea was to add peppermint extract to the dough instead of vanilla. Then I ran across some mint chips on display at the end of the aisle at the grocery store and settled with them. (Hey! One of my classmates studies the effect of end of the aisle displays – here is an application.)
Mint chocolate chips are excellent. I definitely tested a few before throwing them into the batter. They add a nice twist to the chocolate cookie, and I bet would be good thrown into some brownies as well. The mint flavor is similar to a Thin Mint, but these are incredibly soft cookies, as opposed to the crispy nature of the Girl Scout version.
Gooey Mint Cookies
Adapted from “Gooey Chocolate Cookies” by Pete and Denay
1 (8oz) cream cheese, softened 1/2 cup butter 1 egg 1 tsp. vanilla 1 pkg. chocolate cake mix – whatever kind you find on sale Hershey’s Mint Chocolate Chips Beat cream cheese and butter until light and fluffy.
Beat in egg and vanilla.
Add cake mix and mix well. Add chocolate chips.
Dough will be sticky. Cover and refrigerate for 2 hours. (oops, I forgot this step.)
Form balls and bake at 350 for 9-11 minutes.