I was having a bit of a clear out of my baking bit and bobs, checking the sell by dates on some of my used ingredients and came across a couple of things I hadn’t used in a while. The mint chips I used in my ChocMint Chip Cookies and the butterscotch chips, used in my Butterscotch Cinnamon OatmealCookies.
They were in date still, and I popped a couple in my mouth, and I was hit with an idea. The taste of the butterscotch and mint together was like butter mints, which I hasn’t had in a long time. I thought the combo of these add-ins would be perfect in cookies and so my Butter Mint Cookies were born…
I know these are American ingredients, but they are available on-line if you can’t find them near you. The cookies make these worth ordering. The amounts I used are what was leftover, but they balance just the right amount of mint and butterscotch (luckily!).
Butter Mint Cookies
- 225 grams plain flour
- 1 teaspoon baking powder
- 115 grams unsalted butter, softened
- 150 grams light brown sugar
- 170 grams granulated sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 55 grams mint chips
- 125 grams butterscotch chips
Pre-heat the oven to 180oC and line a couple of cookies sheets with greaseproof paper. Sift together the flour and baking powder in a bowl and set aside. In the bowl of a mixer, cream the butter and the sugars together, until pale and fluffy. Add the vanilla and eggs, and beat until the mixture is combined and thickened slightly. Add the flour mix and combine just until no streaks of flour can be seen. Lastly by hand, stir through both varieties of chips. With a cookie (ice cream) scoop, scoop large balls of dough onto the prepared cookie sheets. I got 5 on each sheet, spacing them out well, so they do not spread into one another when baking. Pop into the oven for 15 minutes or until golden brown around the edges. Remove from the oven and allow to cool on a wire rack. Devour (and enjoy!)
DetailsPrep time: Cook time: Total time: Yield: 10 large cookies