I was really excited to try the scheduled White Chocolate Pistachio Cheesecake for today’s Baked Sunday morning. I have the pistachios, white chocolate, sour cream, cream cheese, and even chocolate graham crackers for the chocolate cookie crust. But between a crazy workload, a visiting boyfriend who only likes plain cheesecake, and a trip to FL to visit friends, including one highly intolerant to lactose, I decided I should postpone this delectable pistachio cheesecake for another time and go rogue instead. I’ve been planning to post about the chocolate mint cookies from Baked Elements for a while anyway, so it’s a perfect opportunity.
I loved these cookies. They might even be my favorite cookie of all time. In fairness, mint chocolate is one of my favorite flavors and these taste almost exactly like the perfected version of a Thin Mint Girl Scout cookie. These aren’t just for mint lovers though – in spite of the hefty dose of peppermint extract in these cookies, they appeal to a broad audience. Every single person who has tried them has liked them, including several mint-haters and even one anti-chocolate coworker.
I’ve made them a couple of times now, exactly as instructed. I did prefer them with bittersweet chocolate chips over semi-sweet, but both options are delicious. Although I sometimes have trouble scooping refrigerated cookie dough, I didn’t have any trouble with this dough after letting it rest in the fridge from 24-48 hours. I baked these for 9-10 minutes and they were perfectly cooked after cooling a little. I will say that I preferred these within several hours of baking. I thought they lost a bit of their amazing taste and texture once they’d been sitting around all day, but I’m sure being set out on a plate all day at work is not an ideal way to keep them oven-fresh.