Make the Grinch in a Cinch (Cookies, I mean….)*

I got kind of carried away with the holiday season, and as a result haven’t had much time for blogging. Even though these are “Grinch” cookies, it’s never a bad time for a cookie recipe, and you can leave out the green food coloring to serve them at any time of the year.

Anyway, Before the holiday, I went looking for seasonal cookie recipes and found one for peppermint cookies on the boards. The photo on  Pinterest looks like this:

Photo courtesy of Hill Country Happenings

Photo courtesy of Hill Country Happenings


1 cup white sugar

1 cup powdered sugar

1 cup oil (not peanut)
1 cup butter
1 tsp. salt
2 eggs
1 tsp vanilla
4 3/4 cup flour 
1 tsp. baking soda
1 tsp peppermint extract
2 tsp. green food coloring (I used the gel kind) add more to reach your green preference
1 cup Andes Creme de Menthe baking chips 
1 cup dark chocolate baking chips
Beat and mix the first 7 ingredients together.  Then add the flour/baking soda mixture (one cup at a time). Add peppermint, food coloring and baking chips.
Bake for 10-11 minutes and cool on a baking rack.

So, first I put together the butter,  oil, and sugar, creaming them until they were smoothly combined. Looking back, I think it would have been better to cream the butter and sugar together before adding the oil, because the butter didn’t really incorporate smoothly.


Next, I added the salt, eggs and vanilla,


and then gradually the dry ingredients.


Once the batter was combined, I added the peppermint and the food coloring.



Then finally the baking chips went in,


and the result was something that looked and smelled like mint chocolate chip ice cream.


But, the batter was really fluffy. It had a texture that was almost frothy, and as I doled it out onto the cookie sheet, I began to have concerns about the texture. The batter was so light and sticky that it was impossible to roll into balls in order to create uniform cookies.


No matter though, they still turned out round.


In the end, though, I was not happy with the texture, which was coarse, almost like a sandy. I think if I make these again in the future, I will go with a sort of chocolate chip cookie recipe, just adding the peppermint and food coloring to that along with the Creme de Menthe chips. Don’t get me wrong though — they all got eaten, so they weren’t bad, but I just prefer a smoother texture than this recipe yields.


* Title of this blog contributed by Shaina E., who gets a cookie.