cookie

You know how sometime you see a new-to-you product in the grocery store and immediately toss it into your cart? No hesitation. No looking at the price tag. You just gotttttaaaa have it. And you know what? I’m not gonna lie. The minute I saw the new DelightFulls filled morsels from Nestle I squealed. I’ll admit that squeal became a piercing scream when I was contacted to created a recipe for them using the product. LIKE WHAT 😯 . Ok. No problemoooo.

And thus, Fudgy Dark Chocolate Mint Cookies were born.

These would be perfect to bring to any cookie exchange or holiday get-together. I would absolutely love to bake up a big batch to take to the annual one my friend Erin puts on, but I’ll be in Japan with my family eating sushi instead. I guess I’ll just have to live vicariously through you guys 😉 .

We aren’t talking your normal, run-of-the-mill cookie here. I want you to look deep into the dark, chocolate-y swirls of brownie-esq goodness. Do it. You might see your soul in them. Then, please divert your eyes to that gorgeous minty frosting that’s swirled to perfection. It’s light as air and, with one bite, you’re transported to minty-sweet heaven. Angels are singing. And see those pretty mint-stuffed chocolate chips crushed on top (yes, you read that correctly…. these chocolate chips are filled themselves with delectable flavor)? The crunch and extra texture complement the fudgy brownie cookie and silky mint frosting like whooaaaaa.

Are you drooling yet? Release the flood gates!

Head over to the Nestle Toll House website to discover more DelightFulls recipes and learn how you can use these delicious chocolate chips to put a twist on your holiday baking!

A big thanks to Nestle for sponsoring this post! While I received compensation for my time and work, all thoughts, opinions, and photos are my own.

So THIS is my ideal Friday morning.

Wake up slow. Brew some coffee. Get some cookie dough going (most of which will never see the oven). Enjoy some blog reading while my cookies are baking away. Alternate sips with bites because coffee+a little sweetness = my personal heaven.

Sometimes it’s worth skipping your 8 a.m lecture for a lazy morning.

Can I marry my Tiffany Blue KitchenAid Mixer?

When I was younger, I used to go to the local ice skating rink with my mom and sister when the summer heat was in full blast. I remember always envying those cute little skating outfits that they had on sale and my 8 year old self seriously contemplated becoming a professional ice skater so I could twirl around in them. Unfortunately, my mom made a rule that my skating career had to last more than a year before I was allowed to get one, and that was just too big of a commitment. So anyways, we would skate for an hour or so before heading off of the ice to take a break and grab a snack. They had a couple of vending machines next to the wooden benches that were filled with your standard candy and chips, but my mind was always made up before I even put my coins in. I wanted cookies! And not just any cookies, those Knott’s Berry Farm Raspberry Shortbread Cookies. With a hot chocolate in hand, I would nibble my way around the outside edges till that last glorious bite remained.

Now that the weather has been reaching the mid-90s lately, I’ve been craving those cookies! My mind just can’t seem to get them out of my head, but I’ve checked my local grocery store and womp womp womp, I couldn’t find one package. I cried for a few hours, then realized that I’m a food blogger and I could probably make them myself. Hooray!

These are basically the grownup version of those tasty shortbread cookies. You get a buttery and perfectly sweet shortbread base that you then smother with strawberry jam and a dark chocolate drizzle. And guess what! You can cover the whole top with the good stuff, so no outside nibbling is required to get the perfect bite. I guess that’s what being a grownup means- no one can dictate how you eat your cookies!

I baked these in the morning before leaving for another lecture, and midday I got this text from my housemate, Kelty. When I got back, there were only 10 left out of the 25+ that I had made. I’ll take that as a success!

To cut the cookies, I used the smallest biscuit cutter from the Norpro Scallop Biscuit/Cookie Cutter pack I ordered a few weeks back. If you don’t have a cookie cutter, just roll the dough into a small ball before flattening it to the right size with your hand.

The base shortbread layer comes from the lovely Ina Garten!