Spider Infested Halloween Mint-Chocolate Chip Cookies

6 Oct


I was in Target the other day and found myself in the baking aisle (not uncommon) and something caught eye. I usually don’t buy anything as most of the products contain wheat or soy, but the Nestle Toll House winter and holiday morsels were out. Now, I am one of those people who feels like every holiday has its own season. I don’t allow anything Christmas related in the house until after Thanksgiving, but as chocolate and mint is Jeremiah’s favorite flavor profile and they were on sale I grabbed two bags of the winter morsels.

I planned simply making a double-batch of my standard chocolate chip cookies with the chocolate and mint morsels. However, after seeing spider infested chocolate chip cookies on several pages the idea stuck in my mind, so I decided to run with it using the dark chocolate and mint morsels. To further play up the Halloween cookies, I decided to make a portion of the cookies purple and orange. 

It ended up being a happy accident as the mint chips really stood out against the purple cookies. The dark purple cookies have a night-time feel to them which adds to the mint-green spiders which look a bit glow-in-the-dark (like the plastic stars on a 13 year-old bedroom’s ceiling) or perhaps slightly radioactive. I also liked how some of the purple cookies had orange splotches on them from when I use the same cookie scoop between colors without washing it first.

The orange cookies on the other hand, are not a bright orange, but rather they are the color of dark sand with the spiders crawling over them and the darker color allows the green spiders to stand out a bit more than the uncolored cookies.


However, if mint is not your thing or you don’t want to use the food coloring the cookies are cute when made as standard chocolate chip cookies.


Spider Infested Halloween Mint-Chocolate Chip Cookies

~ Makes 4 ½ dozen cookies~

INGREDIENTS:

  • 8 ounces (2 sticks) butter, sliced
  • 20 ounces (4 cups) almond-coconut flour
  • 4 tablespoons flaxseed meal
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 2 teaspoon salt
  • 14 ounces (2 cups) granulated sugar
  • 2 tablespoons molasses
  • 4 eggs
  • 2 tablespoons vanilla extract
  • 15 ounces ( 1 1/2 bags) Nestle ® Winter Dark Chocolate & Mint Morsels
  • Purple and orange food coloring, if desired

PREPARATION:

Heat oven to 375 degrees. Line two baking sheets with silicone baking mats or parchment paper.

In a thick-bottomed skillet over medium heat add the butter. Swirl the pan, as butter it melts, the butter will foam up and then subside. Continue to swirl the pan, watch the butter carefully, brown specks will begin to form and will have a nutty aroma. Once the butter is deeply golden brown remove it from heat. Transfer the butter and the browned bits to metal or glass bowl of an electric mixer add allow to cool briefly while preparing the other ingredients.

In a medium bowl, whisk together the almond-coconut flour, flaxseed meal, baking soda and powder, and salt. Set aside.

Add the sugar and molasses to the butter, beat on medium-high for 3 minutes, until smooth. Add the eggs and vanilla and beat for an additional three minutes until smooth and lightened in color.

Add the flour mixture and stir until combined. Stir in 10 ounces (1 bag) of the chocolate and mint chips, reserve remaining chips. Divide the dough into three portions. Add the purple and orange food coloring to a portion of dough and stir to incorporate.

Scoop rounded spoonfuls, about 2 tablespoons, of dough onto prepared baking sheets. Place 3-5 of the reserved chips pointed side down into each of the cookies, you will not use all the chips. Flatten each cookie to about a ½-inch thick.

Bake cookies for 10-12 minutes until lightly golden (may not be visible if colored purpled) and surface of cookies are lightly cracked. Allow cookies to cool on the baking sheets for two minutes, transfer to a cooling rack and cool completely.

Separate the remaining chocolate and mint chips. Place the chips into either ziplock bags or disposable piping bags. Seal the bags and place into warm water. All bags to sit in the water for 3 to 5 minutes until melted. Once the chips are melted, remove bag from water and dry off. Snip a small corner from the bag and pipe the legs on the chips to make legs.


Print this Recipe.

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One Response to “Spider Infested Halloween Mint-Chocolate Chip Cookies”

  1. seesamwrite October 7, 2013 at 1:46 am #

    Very cool :) But I probably couldn’t bear to eat cookies that looked like they had spiders in them XD

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