These Chocolate Mint Frappuccino Cookies have a chocolate coffee base and are filled with mini chocolate chips and mint chips.
In hockey, if you play goalie, you have most likely played for almost every team in the league at some point.
Because at sometime in the season you need a substitute goalie.
And goalies love to play as much as they can.
So they almost always say yes. 🙂
People often think of hockey players as big tough guys.
And many of them are.
But most of them are all around great people.
When my husband had his heart attack, it was our hockey community who stepped up and helped with so much.
Often when hockey players hardly even know the person they will help out simply because the other person is a hockey person.
Even more so when we know the person.
So when our friend and sometimes substitute goalie, Derek’s 12 year old daughter Madison got leukemia, his team and the hockey world let him know we would help with anything.
Madison went through treatment and in April of 2020 it looked like the cancer was gone.
They were cautiously optimistic. August 2020 came and everything changed for them.
It was unexpected and she was in another state.
So in the middle of a pandemic he had to gather up his family and rush to get to say goodbye as at age 13 Madison left her Earthly body.
With the support of the hockey community and their other friends and family they were able to.
Not everyone gets that level of support.
I wish they could.
But more than support I wish there was no need for it at all. I think everyone can agree that cancer, especially that in children, needs to be gone.
And the one thing that can do that is research.
Which takes money.
I’m so excited to participate in this Cookies for Cancer Valentine’s event.
This is the fifth year the our event and we want to continue to make a difference in the fight against pediatric cancer.
Cancer is the #1 cause of death of children by disease in the U.S.
There are 40,000 U.S. children actively battling cancer right now.
The National Cancer Institute’s budget for childhood cancer is less than 4%.
It’s such a small number and that’s why I’m getting involved.
And with the ongoing pandemic, children are still being diagnosed with cancer.
It’s imperative that we raise awareness and continue to raise funds to fund the ongoing pediatric cancer research!
Help us make a difference by donating to Cookies for Kids’ Cancer!
Our goal is to raise at least $3000.
That means when we raise $1, it turns into $4!
Thank you to so many of you who have already donated, please help us reach our goal so we can get the full matching donations and help us make an even huge difference!
We will be collecting donations until March 1st.
When deciding what cookie to make for this event I felt it important to ask Derek what were some of Madison’s favorite treats.
And I would do my best to turn that into a cookie.
DQ Mint Dilly Bars.
Those were some of the sweet treats listed.
So I created a chocolate and coffee based cookie.
That has the texture more like a cakey brownie to have it be like chocolate cake.
They have mint chips folded into them to represent the Dilly Bar.
I really hope they are a cookie she would have loved.
Want More Cookie Recipes?
- 1/2 cup unsalted butter, at room temperature
- 1 cup light brown sugar, loosely packed
- 1/2 cup granulated sugar
- 1 egg (large)
- 1 egg yolk (large)
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/4 cup cocoa powder
- 2 TBSP instant coffee (I used Starbucks Via)
- 3 TBSP milk
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 16 oz mint baking chips
- Preheat the oven to 350F.
- Line a baking sheet with parchment paper or OXO silpat.
- Using a stand mixer with the paddle attachments cream together the butter and sugars until light and fluffy, about 3 minutes.
- Add the egg and egg yolk and beat until fully combined.
- Add the vanilla, then the flour, cocoa powder, instant coffee, milk, baking soda, and salt. Mix until fully incorporated.
- Fold in the mint chips until as evenly dispersed as possible.
- Scoop 2-tablespoon sized balls onto parchment-lined baking sheets. Chill for 30 minutes.
- Preheat the oven to 350 degrees F.
- Bake the cookies for 10-12 minutes.
- Edges should be set, but the middle of the cookies should still be soft.
Be sure to visit the other bloggers participating in the Valentine’s Day event and check out their recipes!
Heart Shaped Hot Chocolate Bombs from Julie of The Little Kitchen
Easy Chocolate Mousse from Allison of Celebrating Sweets
Chocolate Marshmallow Cookies from Sheila of Life, Love, and Good Food
Lemon Biscotti from Jenn of Ever AFTER IN THE WOODS
Easy Cream Cheese Candies from Kelly of Live Laugh Rowe
Cornflake Cookies from All The Good Cookies from Wendy of A Day in the Life on the Farm
Strawberry Mochi Cookies from Heather of Delicious Not Gorgeous
Red Velvet Valentine Brownies Recipe from Jennifer of The Rebel Chick
And more cookies….
Red Velvet Cupcakes Recipe from Faith of An Edible Mosaic
Chinese Five-Spice Snickerdoodle Cookies from Bridget of Bake at 350
Chocolate Molten Lava Cake from Ashley of Spoonful of Flavor
Double Chocolate M&M Cookies from Melissa of Persnickety Plates
Raspberry Lemon Macaroons from Sue of It’s Okay to Eat the Cupcake
Raspberry Curd from Holly of A Baker’s House
Red Velvet Brownies from Kelly of Kelly Lynn’s Sweets and Treats
Toffee Chocolate Chip Ice Cream Cookie Sandwiches from Audrey of That Recipe
Creamy Raspberry Sherbet Pandemic Punch from Laura of Untwisted Vintage
Chocolate Dipped Strawberry Cake Balls from Lindsey of Lindsey Loo’s Bakery
And even more cookies…
Chocolate Covered Oreo Pops for Valentine’s Day from Heather of Totally Tailgates
Amaretto Cherry Swirl Cake from Samantha of Haute Pepper Bites
Gluten Free Double Chocolate Bundt Cake from Elaine of Small Farm Big Life
Easy Strawberry Mousse from Caroline of Caroline’s Cooking
Cornflake Cookies from All The Good Cookies #HelpingCookies from Wendy of A Day in the Life on the Farm
Vanilla Bean Cherry Chocolate Kiss Cookies from Colleen of Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Neapolitan Cookies Recipe from Lisa of Blogghetti
Small Batch Almond Thumbprint Cookies from Lauren of Healthy Delicious
Kahlua Truffles from Camilla of Culinary Adventures with Camilla
Red Velvet Brownie Cups from Nikki of Soulfully Made
Triple Chocolate Trifles from Coleen of The Redhead Baker
Cast Iron Skillet Cookie For Two from Aimee of Aimee Broussard
Festive Puppy Chow from Erin of The Speckled Palate
Chewy White Chocolate Raspberry Cookies from Jessica of A Kitchen Addiction
Hot Chocolate Bombs for Valentine’s Day from Anna-Marie of Beauty and the Beets
Chocolate Sandwich Cookies from Lisa of Taste Cook Sip
Peanut Butter Snickerdoodles from Betsy of The JavaCupcake Blog
Cherry Blossom Cookies from Carolann of Apron Warrior
Chocolate Mint Frappuccino Cookies from Peabody of Sweet ReciPEAs
Mini Chocolate Covered Strawberry Cheesecakes from Kate of Kate’s Recipe Box
Almond Flour Peanut Butter Cookies from Shashi of Savory Spin
Funfetti Cookie Bars from Becca of The Salted Cookie
Grapefruit Poppyseed Cake from Michelle of Cold Weather Comfort
White Rabbit Candy Cookies from Linda of Ketchup with Linda
Baby Yoda Valentine’s Day Cookies to Support Cookies for Kid’s Cancer from Jenn of justJENN recipes
Salted Peanut Butter Pretzel Cowboy Cookies from Bree of Baked Bree
Red Velvet Hot Chocolate Bombs from Erin of The Spiffy Cookie
Homemade Hot Chocolate Mix from Gwynn of Swirls of flavor
Cherry Chocolate Chip No Bake Cheesecake from Stefanie of Stef’s Eats and Sweets
Valentine’s Day Homemade Ding Dongs from TammyJo of The Chocolate Cult
Guava Macarons with Coconut Buttercream from Lindsay of Anchored Baking
Valentines Pink Dessert Charcuterie Board for Kids from Nicole of For the Love of Food
Hot Chocolate Cookies from Amanda of A Cookie Named Desire
Cóctel de Camarones from Rebekah of Kitchen Gidget
Cuccidati (Italian Fig Cookies) from Amy of The Nifty Foodie