Every year, I eagerly await NYT Cooking’s Cookie Week to see what magic Eric Kim has dreamed up. His Gochujang Caramel Cookies and Matcha Latte Cookies instantly earned permanent spots in my holiday rotation, and his Frosted Sugar Cookies are pure nostalgia perfection.
This year, he transformed one of my all-time favorite ice creams into cookie form with his Mint Chocolate Chip Cookies. You get a double dose of minty cool with the addition of peppermint extract in both the press-in cookie base and the white chocolate topping.
Once baked and cooled, the cookies are spread with white chocolate thinned with olive oil, then tinted with blue and yellow food coloring resulting in a beautiful Tiffany blue.
They’re finished with a shower of shaved dark chocolate, cutting the sweetness just enough. Chilled and cut into shards, they taste astonishingly like mint chocolate chip ice cream – creamy, cold, and nostalgic in the best way.
One small confession: even though the dough is hand-mixed, I still managed to overmix and ended up with one tough cookie. Rookie move. But still delicious!
Rating: 5/5
How Easy Is That – Skill Level: Easy
How Easy Is That – Time Involved: 1 hour, 15 minutes
Store-Bought Is Fine: white chocolate
Recipe on NYTCooking.com
