Somehow, it's happened: you find yourself in need of a batch of homemade cookies, STAT. It might be for the cookie swap you thought was tomorrow, not today, or the school party you totally forgot, or maybe you just want to whip up something sweet in record time.
As these cookies prove, a time crunch need not mean that you sacrifice all the fun of baking--they are actually made from "doctored" refrigerated sugar cookie dough. They're assembled in less than five minutes and baked in about 10 minutes--even with cooling time, the process of going from mere ingredients to "let's party" all happens in about 30 minutes.
ALL YOU NEED:
All you have to do? Mix that dough with mint and chocolate chips (they're easily found in the baking aisle this time of year), a teaspoon of peppermint extract and maybe a few drops of green food coloring. Roll into balls and bake as specified on the package. They bake up like a minty, buttery, sweet Christmas miracle!
Mint Chocolate Chip Cookies Using Refrigerated Sugar Cookie Dough
Makes about 24
- 1 tube refrigerated sugar cookie dough
- 1 teaspoon peppermint extract
- 1 cup mint and chocolate chips, mixed together
- 4-5 drops green food coloring
Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
In a large bowl, break up the refrigerated cookie dough by hand. Add the food coloring and peppermint extract. Combine well.
Add the morsels, mixing by hand to knead them evenly but gently throughout the dough.
Divide the dough into 24 equal parts. (First divide in two, then those two pieces into two to make four, then break each of those parts into three pieces, then divide those in two. You'll have 24. Don't get confused.)
Bake for 8-11 minutes, or until soft in the center but lightly browned on the edges. I don't know how to say it other than this, but the middles might not look 100 percent set. They will bake a touch more when you remove the cookies, though, so it's ok.
Note: At this point, instead of baking, you can freeze the dough balls on the sheets if you prefer not to bake right now (if you want to do it in the morning, say). Just don't forget to turn off the oven and remember to preheat it again before you bake.
Let the cookies cool on the sheets for 6 minutes before transferring to a wire rack to cool completely. Use a spatula for the transfer; if the cookies seem too soft, wait another minute or two before transferring.