Mint Chocolate Chip Cookies |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 12 |
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I got this recipe in my e-mail from a Betty Crocker mailing, and it was a 2010 prize-winning recipe. The cookie dough is tinted green, so they are great for St. Patrick's Day or a holiday tray. Ingredients:
1 (17 1/2 ounce) sugar cookie mix (the 1 lb. 1.5 oz betty crocker pouch) |
1/2 cup butter, softened (1 stick) |
1/4-1/2 teaspoon peppermint extract (not mint, mint is like a toothpaste smell or taste) |
6 -8 drops green food coloring |
1 egg |
1 cup creme de menthe baking chips (such as andes baking chips) |
1 cup semisweet chocolate chunk |
Directions:
1. Preheat oven to 350 degrees F.
2. In a large bowl, stir cookie mix, butter, extract, food color and egg until soft dough forms.
3. Stir in creme de menthe baking chips and chocolate chunks.
4. Using a small cookie scoop or teaspoon, drop dough 2 inches apart on a parchment-lined cookie sheet.
5. Bake 8 to 10 minutes or until set.
6. Cool 3 minutes on the cookie sheet, then transfer to a wire rack.
7. Serve warm or cool completely. Store tightly covered at room temperature.
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