I would be lying if I said I wasn’t wearing my irish pride on the top of my head in the form of a shamrock headband today and that this will probably be on repeat tomorrow.
My sliver of irish obviously doesn’t make me this year’s beer pong champ, but at least I can create baked goods centered around the theme.
I chose to bake these adaptations from Two Peas and Their Pod. Originally the recipe called for Green chocolate chips, but since my country bumpkin town offers little in the form of diversity, I chose Andes mint pieces/Mint Oreo cookies as subs instead.
I baked these for the church food pantry once again, but due to my increasingly busy schedule, played phone tag and wasn’t actually able to bring ’em in!
So, I resorted to bringing them to my church bible study last night, and of course, this just wasn’t meant to be, as I left them in the car.
So as of right now I’m about 7 cookies in and needing a life preserver in the form of a mouth trap. They are just THAT good. Minty. Chippy. Chocolatey.
2.5 cups all-purpose flour
1 tsp. baking soda
1/4 tsp. salt
3/4 cup cocoa powder
1 cup unsalted butter
12 Splenda packets
1 cup light brown sugar
2 egg whites
2 tsp. vanilla extract
1 cup semi- sweet chocolate chips
1 1/2 cups Andes Mints pieces
1 cup chopping Cool Mint Oreo cookies
Peace, love, and eat your greens!