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Mint Choc Chip Cookies – Christmas leftovers

January 10, 2012
A Mingle is for cookies, not just for Christmas

I found some leftover Benedicts mints and Mingles languishing in the bottom of a bag after finally unpacking all our Christmas presents.

I’d forgotten that my lovely mum had packed me off to work on Christmas day with a goody bag which included them, but due to the mahoosive mountain of goodies provided for us already at work I never ate them. My “treat box” is already groaning at the seams so I decided it was time to start the new year in a particularly worthy manner… by recycling.  I have also promised myself that I won’t spend a fortune on baking this month, so I wanted a recipe that didn’t involve buying anything extra. Then I realised I didn’t have any eggs in.  So, these are eggless cookies, and none the worse for it.

Chewy Chocolate Chip Cookies
(adapted from a recipe on NetMums)

100g/4oz butter/margarine
100g/4oz soft brown sugar
2 tbsp golden syrup (or you could use honey)
150g/6oz self raising flour
1/2 tsp vanilla extract (optional)
50g/2oz leftover Benedicts / Mingle mint chocolates from christmas, chopped into chunks
Might need a bit of milk if too dry

Preheat the oven to 170°C/160°C fan/Gas 3.

Beat the butter, sugar and syrup together until soft and creamy.
Mix in the flour, (vanilla extract) a little milk if it’s too dry and finally, the chocolate chunks.
Divide the mixture into about 15 pieces and roll into balls using your hands.
Place well apart on greased baking sheets. You won’t need to flatten them

Bake for about 10 mins until a pale golden colour (I overcooked mine a bit which doesn’t matter but means they are less gooey)

Leave to cool on the tray for a few minutes and then remove from the tray and finish cooling on a wire rack.

Suitable for freezing, or I think you should be able to freeze them once you have rolled the dough into balls, before baking. Then bake straight from the freezer and just add a few minutes to the time.

This would work with any Christmas leftover nuts, chocolates, dried fruits.

For double chocolate cookies, replace 2 tbsp of the flour with 2 tbsp cocoa.

One Comment leave one →
  1. January 11, 2012 11:45 pm

    I love cookies! these look great and such a good idea using up leftover mints! Glad that it worked without the egg – I’ll remember that if I run of eggs next time.

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