There are few things I love more around the holidays than my grandpa’s mint grasshoppers. There’s something about cool mint and dessert that makes any Christmas get together that much more festive. Plus, I always thought it was cool as a kid to get to sip on something that had some booze in it. (Even if it was just a tiny bit of peppermint schnopps)
Now that Im all grown up, there’s a new way to get that mint and liquor fix for the holidays. I give you: Jameson Mint Chocolate Chip Cookies.
Need I say more?
3 cups flour
1 teaspoon baking soda
2 teaspoons cornstarch
½ teaspoon salt
1 cup packed brown sugar
½ cup sugar
3 tablespoons Jameson Whiskey
2 teaspoons vanilla extract
¼ teaspoon mint extract
1½ sticks butter
¾ cup chocolate chips
¾ cup white chocolate chips
Directions (recipe makes 30-34 cookies):
Whisk the flour, baking soda, cornstarch and salt together in a bowl and set aside.
Add the butter to a small pan and cook on low heat until melted. Pour in the whiskey, stir and let cool.
Add the sugars to a large bowl then pour in the cooled butter and whiskey. Beat with a hand mixer for about a minute.
Add in the eggs one at a time and mix well, then add the vanilla and mint extracts.
With the mixer on low, slowly add in the mixed dry ingredients about a cup at a time until just mixed together.
With a spoon, fold in the chocolate chips and refrigerate the dough for an hour.
Preheat the oven to 350 degrees.
Spray to baking sheets with cooking spray and scoop out the cookies dough using a 1½ tablespoon scooper. Or you can form the sough into golf ball sized balls.
Bake for 9-10 minutes, just until the bottom edge browns and remove from the oven.