Lately I’ve been obsessed with making bakery-style cookies.
You know the kind I’m talking about–soft, chewy, delightfully oversized, and packed to the brim with chips, chunks of candy, and other add-ins. So, after some success with my caramel M&M cookie recipe, and having spotted mint-flavored M&Ms at my local CVS, I decided to give a bakery-style mint chocolate cookie recipe a try.
With a delicious chocolate base, filled with chocolate chips, M&Ms, and Andes Mints, and topped with a healthy dose of green sprinkles, these cookies definitely pack a minty punch!
It’s been incredibly hot in New York City for the past few days, with temperatures reaching into the mid-90s.
Summer in NYC is always something of a mixed blessing. On the upside, the days are long, the nights are filled with cocktails and outdoor dining and concerts in the park, and every day is ‘sundress and sandals’ weather. On the downside, the city is packed with tourists, there are smelly garbage piles on every corner, and a broken air conditioner can make a packed subway car even less pleasant than usual.
Sometimes, after a sweaty, steamy day in the city, you absolutely need to cheer up (and cool down) with a scoop or two of ice cream!
So, thanks to the steamy weather, I had the perfect excuse to whip up a batch of this favorite summertime treat. (Although really, is there ever a bad time to make homemade ice cream?) It wasn’t until after I’d concocted this recipe for peanut butter, chocolate and Oreo cookie ice cream that I discovered that today, July 23rd, is Peanut Butter and Chocolate Day. July also happens to be National Ice Cream Month, making it the perfect day to post this recipe!
A twist on classic cookies n’ cream, this ice cream starts with a creamy chocolate and peanut butter base, and is filled to the brim with chunks of Oreo cookies. Yum!