I didn’t plant mint this year (shame on me as it’s so easy to grow), but have been purchasing it often from farmers’ markets. The current batch, standing at attention whenever I open the refrigerator, demanded to be used today.
I’ve enjoyed my fresh mint in lemonade, iced tea, and cocktails, so felt like doing something different with this bunch. Enter a mint-chocolate chip cookie recipe that I’ve long loved. These cookies are my contribution to a girlfriend get-together tonight, so I wanted to dress them up a bit. Why not add a splash of rum, use chocolate rum wafers (rum-flavored chocolate baking discs), and call them Mojito Chocolate Chip Cookies? (Lime zest would have been an authentic addition, but didn’t want to get too crazy.)
The cookies were delish–minty fresh, for sure. I’d maybe not pack the measuring cup so full with the fresh mint next go-round, though enjoying a cookie that doubles as a breath mint isn’t such a bad thing. Adding the rum and using the rum wafers was a fun spin, but the cookies would be just as amazing using the vanilla extract originally called for as well as chocolate chunks or chips instead of the rum wafers.
Mojito Chocolate Chip Cookies
- 1/2 cup butter, softened
- 1/2 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 tablespoon rum, 1 teaspoon rum extract, or 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 8 ounces chopped rum chocolate wafers, chocolate chunks or chocolate chips
- 1/4 cup chopped fresh mint
Heat oven to 350°F. Grease baking sheets or line baking sheets with Silpat® baking mats.
In bowl, cream butter and sugars. Beat in egg and rum. Gently stir in flour, salt and baking soda just until mixed. Gently stir in chocolate and mint.
Drop dough onto baking sheets. Bake 12 to 14 minutes or until lightly browned. Makes 36 yummy cookies.