Whole Wheat Greek Yogurt Mint and Dark Chocolate Cookies

I've seen so many cookie recipes that had cream cheese, sour cream, or Greek yogurt in them and I have been dying to try it.

I've decided my "New Year's Resolutions" are going to be all recipes I need to make.  That is acceptable, right?

Cream cheese, etc. cookies were on the list. Now I can scratch them of.  First up: More homemade granolas.  Then, a a three layer cake.  And then, well, I think salted caramel + coconut would be good.  I'm not putting greek yogurt on the list, but I would like to do more with that.  You know what really needs to happen?  I have got to be more disciplined in responding to all your wonderful comments.  I was adding recipes to my recipe page (another thing I am TERRIBLE about keeping up with) and realized how many comments I didn't respond to.  I felt really bad!  So I'm going to reply as soon as possible instead of waiting to do it all at once.

Ok, back to the cookies.  Consuelo's recipe caught my eye, especially when she said her brother's couldn't tell a difference from this version to the real version!

Now, there are a couple things you should know about these cookies (besides the usual "they are amazing!")  They are uber soft.  They hold up well, but they are pretty moist, which I love, but if you are hard and crunchy cookie person, then you won't like these.  As you can tell, they stack fine, so they aren't falling apart, but if you don't plan on eating them in the next couple days after baking, freeze 'em, because they're too moist and soft to store for that long.  Read: mold - and that isn't the green we are going for!

But those green chocolate chips?  They are good!  They were part of a holiday chocolate chip mix, with mint chips and dark chocolate chips.  They were on sale and since mint and chocolate counts as a "classic" combo, I felt okay about posting them after Christmas.  Read: Yeah, I'm behind.  What else is new ;)

Oh, also, I'm going to grind my oats next time.  They didn't soften into the baked cookie as much as I thought they would and did add texture.  I was good with it, but my mom was convinced, I mean convinced it was coconut.  Just a warning if you don't like texture in your cookie. 

 

Overall, I really liked how they turned out!  They were soft, melt in your mouth, and sturdy enough to travel.  And they are completely whole wheat and have almost a cup of Greek yogurt, which means you can indulge your mint and chocolate craving without a problem. 

Update!!!  Okay, this might sound strange, and it probably is, but it works.  Freeze these cookies and eat them frozen.  I know, it sounds wrong, but it isn't!  Because these are so soft, they don't freeze solid, they are just firmer and a little denser.  They are delicious either way, but after trying a frozen one, I liked it better. 

They look exactly like regular cookies, and if you didn't know better, you would think they were made with all butter and white flour.  Finally, a healthy cookie that isn't no bake!  Thanks Consuelo!

 

Whole Wheat Greek Yogurt Mint & Dark Chocolate Cookies
Recipe Source: The Sweet {Tooth} Life.  Adapted from Honey and Figs Kitchen
Yield: 16 cookies

heaping 1 cup whole wheat flour
1/3 cup oats (I would suggest grinding them if you don't like textured cookies)
scant 1/4 cup cornstarch
scant 1 cup plain Greek yogurt
6 tablespoons butter, melted
1 egg
1/3 cup white sugar
1/4 cup brown sugar, packed
1 tablespoon vanilla
1 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon salt
2/3 cup mint and dark chocolate chips

Preheat oven to 350.  Lightly grease cookie sheets

Beat butter, Greek yogurt, and egg together.  Add sugars and beat again.  Add flour, oats, cornstarch, powder, soda, and salt and stir until combined.  Stir in chocolate chips.
Let chill in freezer for 30 minutes or in refrigerator for several hours. 
Scoop chilled dough onto baking sheets.  Flatten cookies slightly.  Bake for 13-15 minutes.  Do not bake any longer than this!  Let cool on pans for five minutes before letting cookies cool completely on wire racks.  Store in air tight container or freeze. 

Mint n' Oreo Chocolate Chip Chess Squares

Chess squares, gooey bars, Neiman Marcus bars - it's all the same.

It's good.

These bars are rich, dense, gooey, minty, and chocolate-y all at once and are incredibly easy as well.  I was all excited to make my first ever gooey bars when I realized it is just another name for chess square (in our family at least ... don't quote me on this one!)  But these are 10x better than our plain chess square recipe.  This one has Oreos and mint chocolate chips and sweetened condensed milk.  So, it's obviously better.  Even Nathan liked them and he doesn't like mint.  That's how incredible these are! (or just full of butter and sugar and all that ... take your pick.)

We used them as the dessert in our tea party!  Last weekend, I wanted to do something special with Elizabeth and Abigail and we decided to do a tea party.  Abigail was so excited and wanted to wear my polka dot apron since her princess dress wasn't long enough to wear without leggings. (? I don't know the logic there!)  This is also the little girl who builds forts out of old firewood with her brothers in 20 degree weather, so she is the best of both worlds.  After the Turkey Trot, we set up our table, got their special tea cups and commenced the party!

We had hot chocolate, but we poured the hot water into their cups and then stirred the hot chocolate into the cup ... much more formal. ;)  We used our grown up voices and manners while eating our mint bars and sipping our hot chocolate. And then, of course, John Caleb wanted to join the party, so he got his plastic cup since we didn't trust him with china. Then, Stephen noticed us and, diplomat and politician he is, popped a bag of popcorn before leisurely walking through the kitchen, munching for all the world to see.  He was readily welcomed and we took full advantage of his popcorn (see bottom left photo!)  Oh, and Abigail and John Caleb wanted to toast ... even though they have no idea what it means. Fun memories!

As I realize my time gets shorter at home, I want to make good memories with my siblings.  I want them to remember me for taking the time to be with them and have fun and be goofy (ahem, dance party in the basement last night?  Nathan didn't even have words.)  I also get to go back in time, so to speak, to when I was little and had tea parties with fictional characters in my room.  There is an innocence in being young and seeing them reminds how fortunate we are to be in a country where that can happen.  I miss being young, yet I am grateful for what I had then and for what I have now.  The privileges, the friendships, the things I have now, I couldn't have had when I was six.  Yet I complain about all the things I don't have. Why is that?  I'm thankful for little sisters who remind me about the different blessings each age has.

Even if I couldn't have had other things, I could and would've had these when I was six. I have always liked mint ... I've had more grown up taste buds I guess?  I've also always liked coconut and seafood and avocado, too.  But, I've only liked peanut butter for the last couple years, so there is an area my taste buds fell waaaay short.  But I have always liked mint and these, these are good.

I am not a fan of fluffy, light bars.  I want to sink my teeth into a bar and have something to chew on.  I don't want air; I want dense and rich and these deliver.  There is nothing light about them.  There is an easy cake mix/butter/egg base and then they are loaded with chocolate chips, mint chips, and Oreos, and then drizzled with sweetened condensed milk.  They're firm enough to pick up, but gooey enough on the inside to just melt in your mouth.  You can't mess them up and you can't not enjoy them.  Unless you don't like mint, but then, I wouldn't expect you to be reading this entire post. :)

Since its officially Christmas season, I woke up this morning to a Christmas song as my alarm!  And today, I am going to take full advantage if the radio. I'm so excited for Christmas!  

So, you all excited for mint?  Are you listening to Christmas music?  Our Thanksgiving celebration was wonderful and I especially enjoyed the stuffing (So. Good.  And I got to bring home the leftovers!)  Our family are not Black Friday shoppers, so I'm sitting here with my mug of tea and slippers on. Someday, I want to go with a friend and get the Black Friday experience, but my mom reminded I would have to have money ... minor detail. Someday!  (Contrary to the implication, I'm really not broke ... Just wanted to clear that up;)

I am love with oreo mint chocolate chip chess squares and Christmas music and leftover stuffing though.  And you will be too as soon as you try these. 

Mint n' Oreo Chocolate Chip Chess Squares
Recipe Source: Adapted from Crazy for Crust
Yield: 12 servings

1 box yellow cake mix
1 stick butter
1 egg
1/4 teaspoon peppermint extract
3/4 cup Andes mint chips
1/2 cup Oreo chunks
1/2 cup chocolate chips
1/2 cup sweetened condensed milk

Lightly grease 9x9 pan. Preheat oven to 350. 

Combine cake mix, butter, egg, and extract in a large bowl; best until combined and smooth. Press 2/3 mixture into prepared pan. Layer 1/2 mint chips, Oreo chunks, and chocolate chips on top. Pour sweetened condensed milk over the chocolate chips.  Then, drop remaining cake batter mixture over chocolate chips, press down. There will be areas that aren't covered; that's okay. Sprinkle remaining 1/4 cup mint chips on top. Bake for 25-30 minutes, then let cool before serving. 

Hope you all are having a safe and fun holiday weekend!  Oh, and I apologize for the length of this post ... I kind of got going on three different subjects and didn't stop. Whoops!  Story of my life ...

~Mary Frances 

Mint Chocolate Brownie Cupcakes

I love how versatile chocolate is.  It goes with everything, doesn't it?  Peanut butter, caramel, bananas, dates, . . . and yet I haven't done anything with mint.

Shame on me.  Shame, shame.

I have a good reason for it, really I do!  In addition to not liking chocolate, half my family doesn't like mint.  So that is why this only makes four or five.  Waste not, want (a diet) not.

I was reminded of this classic duo after looking through pictures from Savanna's birthday party.  She used Junior Mints and chocolate in a dessert version of Chopped.  While we didn't have Junior Mints, we did have Andes Mint Baking Chips.

 

Mint and chocolate is a cool and refreshing dessert flavor combination.  Very sophisticated and more formal than, oh, lets say these.  And I know any mint and chocolate lover will flip for these.

Aaaannnnd this isn't a cupcake, just to let you know. Its a brownie. (Love brownies.) They're so much denser and chewier than cupcakes. (LOVE brownies.) And they tend to be richer and more chocolaty (LOVE brownies!) So, that's why we have brownie cupcakes.  (Love - oh, never mind.)

Rich and chewy brownie base topped with smooth and minty buttercream?  Sign me up!

Truth be known, I had never made buttercream.  (Shame, shame.)  Wow, was I missing out or what. So smooth and thick, perfect for frosting. It even cooperates with slow photographers! Never sliding, never smushing, just sitting there quiet and firm, waiting patiently for me to find the right angle and lighting.  What's really awesome is that it holds it's shape really well so when you bite into it, you bite clean - no smearing or dripping. you know how it gets that slight "crust" after sitting out? Bite through that and then it melts in your mouth.

The cupcakes cool fairly quickly, so it is easy to beat the buttercream while the brownie cupcakes are baking and cooling and is a cinch to frost (remember how cooperative the frosting is?)  You can choose to color your buttercream, if you wish; it adds a festive air and coordinates with your flavor.  (I'm OCD the way.)  Also, I only added mint extract to half of my buttercream because as much as I wanted to keep the extra icing to myself, I knew I needed to share some of it with my brothers.  They don't like mint.  Shame, shame.

Update:  I made these again and doubled the recipe.  I got a round dozen this time!

Mint Brownie Cupcakes with Mint Buttercream
Recipe Source: The Sweet {Tooth} Life
Yield: 5 frosted cupcakes 1 dozen frosted cupcakes

Brownie Cupcake
1/4 cup coconut oil
1 tbsp. water
1/4 cup sugar
3/4 cup Andes Mint Baking Chips
1 egg
3/4 cup flour
1/4 tsp. salt
1/4 tsp. baking soda

Buttercream
1 stick butter, softened
1-1/2 cup powdered sugar
1/2 tbsp. milk
drop of green food coloring (optional)
1/8 tsp. mint extract (opt.)


Brownie Cupcake
1/2 cup coconut oil
2 tbsp. water
1/2 cup sugar
1-1/2 cups Andes Mint Baking Chips
2 egg
1-1/2 cup flour
1/2 tsp. salt
1/2 tsp. baking soda

Buttercream
2 sticks butter, softened
3 cups powdered sugar
1 tbsp. milk
drop of green food coloring (optional)
1/8 tsp. mint extract (opt.)

Preheat oven to 350. Place cupcake liners in muffin pan.

Melt coconut oil on stove. Add sugar and water and stir until dissolved. Add andes baking chips and stir until smooth. Let mixture cool before whisking in egg.

Add flour, baking soda and salt to chocolate mixture and stir until smooth. Pour into prepared pan and bake for 20 minutes or until toothpick inserted comes out clean.

For buttercream: Beat butter until creamy. Add sugar and milk and beat until smooth. Add food coloring and extract, if desired.

Oh, and maybe you are wondering why the cupcakes have coconut oil and not butter when we use butter again in the buttercream. Well, long story short, I used a recipe where there turned out to be too much butter. Not only did it pool in the bottom of the cupcake liners, it and egg were all I tasted. So, I being incredibly afraid of wasting another batch of cupcakes, used coconut oil instead of butter to see if it turned put differently. Because the amount of coconut oil worked great, you should be able to sub butter for the coconut oil with no problems at all. Maybe you weren't wondering that at all, but now you have another Mary Frances kitchen fiasco to add to your collection!

Linked up with Mandy's Recipe Box, nap-time creations, and Chef in Training.

Crazy Chocolate Mint Cookies

When you look at this, what do you see?

 

If you see perfectly unrounded cookies then you would be right.  But it is what you don't see that makes these crazy.

 

Remember this post?

 

Then you should know what is in these cookies.

 

The wonderful avocado!

 

Yes, I am serious.  This recipe is based off of the recipe on the back of the Andes Mints Baking Chips bag, but I made lots of changes.  Including avocado.  I read in a magazine you can substitute half of the oil in cookies with avocado.  I, of course,  had to try it.  One of my friends asked why I didn't take pictures of the process and the reason is because pictures of just avocado, butter, and sugar mixed together would ruin your appetite - maybe for life if you don't have a very strong stomach.

 

But look at the beautful result above!  My mom thought I should've ditched the plan from the beginning, but she did like them once they were mixed and baked!

 

Crazy Mint Chocolate Cookies

Recipe Source: The Sweet {Tooth} Life

 

1/4 cup butter

1/4 cup (a little more than half) of a medium, ripe avocado

1/3 cup white sugar

1/3 cup packed brown sugar

1/4-1/2 tsp. peppermint extract

1 tsp. vanilla

1/2 tsp. baking soda

1/2 tsp. baking powder

1-1/4 cup flour

1/4 - 1/3 cup cocoa powder*

4 oz. Andes Mint Chips
 

Beat butter and avocado together.  Add sugars, mix well.  Stir in extracts.  Add soda, powder, flour and cocoa powder and mix.  Stir in Andes Mint Chips.  Put rounded tablespoons of dough on greased baking sheet and bake at 350 for 8-10 minutes.

*I always use Hershey's Special Dark Cocoa.

 

 

The cocoa covers up the greeness of the dough, so I wouldn't try this in snickerdoodles or chocolate chip cookies.  Well, maybe I am the only one who would be crazy enough to do that.  I was also making Apple Coffee Cake for my Dad out of the cookbook he gave me for Christmas, and I didn't think he would appreciate it if I experimented with it!  I am glad I didn't because it turned out amazing.  No offense to these cookies, but that dense, moist, delicious cake was better.  These cookies are really good, too, just not like that apple cake.

 

What is the craziest thing you've ever done?  This would probably rank high on my list, but I have swam in lake - in November.  My feet turned yellow after about 10 minutes! 

I guess when I was in gym, I a lot of people thought I was crazy because I was homeschooled.  If that's crazy, then I will gladly accept that title!