Summertime milk and cookies.

Summertime milk and cookies.

The homestead has a mint patch which is already overflowing with apple mint, chocolate mint, and spearmint. A lot of gardeners shy away from mint because of it’s tenacity, but I love it. It’s hardy, vigorous, and edible!

Summer’s arrival is marked in our house by the first batch of cookies made with our own fresh mint. Thing 1, Thing 2, and I baked up a batch this afternoon. They almost make up for the lack of sunshine.

Fresh Vanilla Mint Chocolate Chip Cookies
makes 4-5 dozen, which is not nearly enough.

  • 1 1/3 cups sugar
  • 3/4 cups butter, softened
  • 1/4 cup freshly chopped mint leaves
  • 1 tsp vanilla
  • 1 egg
  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 10 ounces chocolate chips
  • 1/4 cup sugar, for dusting
  1. Heat the oven to 350 degrees. Cream the butter and sugar until lightly and fluffy, then add egg, mint and vanilla. Beat for at least a minute to infuse mint into the butter mixture.
  2. In a separate bowl, combine flour, baking soda, and salt. Combine with butter mixture, then blend in chocolate chips.
  3. Roll 1″ balls of dough in dusting sugar and place 2″ apart on ungreased cookie sheet. Bake 11-13 minutes or until they just start to turn gold. Cool a little, then remove from sheet. Enjoy with a cold glass of vanilla soy milk for maximum pleasure.
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