February is over. Technically, that means we just have three weeks of winter left to go, but somehow that always feels like the longest, dreariest three weeks in the whole wide world because I’m so damned fed up of all the cold and snow.
I’m tired of throwing on the same heavy down parka and clunky boots each morning, I’m tired of wearing layer upon layer to stay warm, and I’m tired of trudging through slushy sidewalks on my commute to work.
Most of all, though, I’m tired of wearing socks. Seriously. I have a deep and abiding hatred of socks, probably because I only bother with them in the wintertime, and I’m dying to kick these thick wooly prisons from my feet. My tootsies yearn to breathe free one more, and to wiggle around in warm green grass.
On the bright side, at least I can bake to my heart’s content without worrying about overheating the house. Quite the opposite, even… when the freezing arctic winds are at their worst, wailing and beating against the back door, the kitchen becomes the coziest room in the house, comfortingly warm thanks to my not-very-well-insulated oven. Plus it smells nice, like butter and vanilla and sugar and all sorts of other good things.
Over the last week, I’ve a few batches of these White Chocolate Grasshopper Cookies, and I can say with great certainty that they do a good job of warming up the kitchen and making the house smell freakin’ delicious.
They’re not much to look at, I’ll admit, but what they lack in visual appeal they make for in the taste department… they’re crispy and buttery around the edges and chewy in the middle, and dotted all over with big fat white chocolate chips. A hint of peppermint rounds things out. Not too minty, because white chocolate is easy to overwhelm, but just enough to do a lively little jig on your tastebuds.
Unfortunately, they don’t make up for the fact that I still have to wear a big puffy parka and thick socks for a few more weeks, but there’s only so much you can ask from a cookie.
These lovelies are my contribution to the March installment of Cookie of the Month, which is all about mint this month. For more pepperminty goodness, check out what my fellow cookie-loving ladies came up with:
- Mint Crinkles from Jen’s Favourite Cookies
- Chocolate Peppermint Whoopie Pies from Bake or Break
- Peppermint Patty Stuffed Chocolate Cookies from Tastes of Lizzy T
- Melt-In-Your-Mouth Mint Meringues from Kelli’s Kitchen
- Mint Milano Cookies from Posed Perfection
- Mint Chocolate Crinkle Cookies from 365 Days of Baking and More
- 1 cup unsalted butter, softened
- 1 ½ cups sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp peppermint extract
- 2 cups flour
- 1 tsp salt
- ½ tsp baking soda
- 1 cup white chocolate chips
- Preheat oven to 325F. Line two large cookie sheets parchment paper.
- In a medium bowl, cream together the butter and sugar until combined. Beat in the eggs, one at a time, until completely incorporated, then stir in the vanilla and peppermint extracts.
- In a second bowl, whisk together the flour, salt and baking soda. Add to the wet ingredients, and stir until just barely combined. Fold in the chopped chocolate.
- Scoop heaping tablespoonfuls of cookie dough onto the prepared cookie sheets, spacing about 2" apart.
- Bake in preheated oven for 10-12 minutes, or until the edges are lightly golden and centres look set. Let cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.