It’s a cookie that swerves completely off the track from traditional chocolate chip cookies. You’ll grab a cookie thinking you’ll eat just one. You take a bite, roll your eyes back in delight as you chew the lightly crisp edge. With the next bite comes the soft, dense center that’s dotted with minty chocolate chips. A few more bites and you don’t even realize it but your hand is reaching for another.
Minty Cream Cheese Cookies
1 cup butter-flavor shortening
1 (8 ounce) package cream cheese, softened
3/4 cup sugar
1/2 cup brown sugar
1 teaspoon vanilla
2 cups all-purpose flour
1-3/4 cups mint chocolate chips
Preheat oven to 350°. In a medium bowl, beat softened cream cheese until smooth. Add shortening, sugar, brown sugar, and vanilla. Beat on medium speed until well combined.
About half a cup at a time, mix the flour into the cream cheese batter on low speed just until blended. Stir in the chocolate chips.
Drop the dough by tablespoonfuls onto an ungreased cookie sheet, about 2 inches apart. The cookies don’t spread so they are about the size that you place them on the pan.
Bake 8 minutes or until just lightly browned. Don’t overbake. Cool a few minutes in the pan and then transfer to a cooling rack. Makes about 3 dozen cookies.
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You know how most cookies are best warm out of the oven? These are good then too, but they seem even better after they’ve been sitting around a few hours or a day or so. What’s even better is if you make the dough, refrigerate it a day or two and then bake them. But keep your eye on the dough. Once the kids find out it doesn’t contain eggs, they’ll be sneaking spoonfuls when you’re not looking.