Does anyone else hoard baking chips? My drawer is currently overflowing with regular chocolate chips, chocolate chunks, mini chocolate chips, mini M&Ms, regular M&Ms, Heath toffee chips, and Andes Crème de Menthe chips. And I recently used all my peanut butter chips! I don’t know what it is about the baking aisle. I feel the need to constantly replenish my chip stocks with different kinds even if I have no plans to use them in the near future. I guess I like keeping my options open!
This was actually my first time using Andes Crème de Menthe chips, and I really liked them. They taste just like Andes mints, which have been a favorite of mine since childhood. I would be happy just eating the remaining half of the bag straight on their own! I decided to pair the chips with pistachios that I ground up in the food processor. I like adding ground nuts instead of a bit of flour in cookies because it adds so much flavor. And, of course I made bar cookies because I’m too lazy to make individual cookies! I’m sure I’ll end up buying more chips the next time I’m at the store, too bad I still can’t find cinnamon chips!
Pistachio Mint Chocolate Chip Bar Cookies
1/2 cup butter, softened
3/4 cup granulated sugar
1/2 teaspoon vanilla extract
1 cup pistachios
3/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
2/3 cup Andes Crème de Menthe baking chips
Heat oven to 350˚F. Lightly grease an 8×8-inch square pan. In large bowl, cream butter and sugar; mix in egg and vanilla.
Pulse pistachios in a food processor until ground. Stir in ground pistachios, flour, salt, and baking powder until soft dough forms. Stir in mint chocolate chips. Spread dough in bottom of the greased pan. Bake at 350˚F for 20 to 23 minutes or until set. Cool for 30 minutes and cut into 4 rows by 4 rows. Makes 16 servings.
Nutrition: 226 calories, 14.1g fat, 1.1g fiber, 3.3g protein per serving
Cost: $4.73 total