Minstrel cookies

My love of a bargain beat sense and reason once again the other week, when I saw share-size bags of minstrels reduced to just 25p each – what a bargain! Naturally I grabbed a handful.

I could quite happily have just munched my way through them all, but I thought it would be more sensible to use some of them for baking, and having seen lots of cookie recipes that use M&Ms, I thought Minstrels would probably bake into a biscuit equally well.

I decided to tie this in to April’s We Should Cocoa Challenge, set by Choclette of Chocolate Log Blog, which was to combine chocolate and cheese, and used the base recipe for these chocolate chip cookies, which uses cream cheese instead of an egg in the cookie dough.

They turned out really well – more like a normal cookie than the apricot and white chocolate cream cheese cookies I made last year – and stayed really soft and chewy for as long as I could keep the pony’s hands off them.

I would definitely use this recipe again if I have any spare cream cheese waiting to be used!

Minstrel Cookies (recipe adapted from the Busty Baker)

Makes 14

  • 85g cream cheese
  • 85g butter, melted and cooled
  • 1tsp vanilla extract
  • 105g light brown sugar
  • 135g plain flour
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 150g Minstrels (approximately 1.5 large bags, or 3 regular sized bags)

Beat the cream cheese to soften, then gradually add in the melted butter and vanilla, beating until combined, followed by the sugar (sifted is best to get out any lumps). Sift together the flour, bicarb and salt and fold into the cookie mixture. Divide into 14 roughly equal pieces, then press 4 Minstrels into each. You don’t have to be that precise, you could just mix them into the mixture beforehand but I like all my cookies to have equal amounts of chocolate!

Chill in the fridge for half an hour, then roll each cookie into a ball. Place the balls onto a baking sheet, well spaced out – I did mine in 2 batches. Flatten down a little, then bake at 160 degrees for 15 minutes, or until just starting to turn golden. Leave on the baking sheet for 10 minutes, then transfer to a wire rack to cool.

Advertisements

16 thoughts on “Minstrel cookies

  1. They look delicious. I’ll have to give them a try – I’ve been looking for a soft cookie recipe without egg. I like the idea of adding the minstrels after you’ve divided the dough – it’s so annoying to get a cookie with no chocolate in it!

  2. I haven’t eaten a Minstrel in years – I really want a few now. I won’t find them at that price, though. I love the idea of the chocolate in a chewy cookie.

    • They’re not something I would normally buy just to snack on, apart from at the cinema (not a fan of popcorn!) but they are a bit addictive once you start eating… go get some today!

  3. Oh what a bargain – am trying not to turn a shade of sickly green 😉

    Love the sound of these biscuits and what a great entry for WSC. Still haven’t tried cream cheese in a biscuit dough, but these sound like a good one to start with. Thanks for entering.

    • I have been finding some good bargains lately – am keeping my eyes peeled for anything that can be used in baking as it is a bit of an expensive hobby sometimes! Look forward to seeing the round up soon!

    • It’s really interesting finding out about what chocolates and sweets people in other parts of the world do and don’t have – I bet there are loads of things you have in Australia that I’ve never even heard of!

  4. these look super tasty and i love the idea of eggless cookie dough (that way you can eat it raw!) will totally be trying this as im always on the look out for a good cookie recipe!

  5. Pingback: Snickers flapjacks | hungryhinny

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s