I'd found a recipe on Foodgawker that I was going to make for
the guys for St. Pat's day, but then a friend shared this recipe
with me. I just happened to have 2 Betty Crocker Sugar Cookie Mixes
that were approaching their use by date in the cabinet. After
Jake went to bed last night I threw these together.
My
changes- I used 2 bags of cookie mix, 2 sticks of butter, 2 eggs, 12
drops of color. Still only used 1 heaping cup of Nestle mint swirled
chips and 1 heaping cup of the semisweet chocolate chips. I don't
believe the Mint swirled chips are available anymore, I've had these
around for quite a while.
This is a quick, fun recipe
that can easily be tailored to other chip flavors and colors. Thank
you so much Sue for sharing it with me!
Mint Chocolate Chip Cookies
Ingredients
- 2 pouches Betty Crocker® sugar cookie mix
- 1/2 cup butter, softened
- 1/4 to 1/2 teaspoon mint extract
- 12 drops green food color
- 2 eggs
- 1 cup creme de menthe baking chips -- (I used Nestle Mint Swirled chips)
- 1 cup semisweet chocolate chips
Instructions
- Heat oven to 350°F. In 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 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; remove from cookie sheet to wire rack. Serve warm or cool completely. Store tightly covered at room temperature.
- Makes 36 cookies
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