Wednesday, March 12, 2014

Mint Chocolate Chip Cookies Recipe!

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


Preheat oven to 350 degrees F.

In a large bowl, stir cookie mix, butter, extract, food color and egg until soft dough forms.

Stir in creme de menthe baking chips and chocolate chunks.

Using a small cookie scoop or teaspoon, drop dough 2 inches apart on a parchment-lined cookie sheet.

Bake 8 to 10 minutes or until set.

Cool 3 minutes on the cookie sheet, then transfer to a wire rack.

Serve warm or cool completely. Store tightly covered at room temperature.


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