Sunday, April 3, 2011

Mint Chocolate Chip Cookies

(Source: Recipe from Betty Crocker)
These cookies are a show stopper.  My favorite icecream flavor translated into a delicious cookie, and made simple with Betty Crocker sugar cookie mix. This recipe will make about 36 cookies, but trust me when I say they will not last long in any social circle. I was not able to find creme de menthe chips so I used 1 package of Andes Mints, coarsley chopped, and they worked perfectly. Enjoy!


What you need:
1  pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix 
1/2  cup butter or margarine, softened 
1/4  to 1/2 teaspoon mint extract 
6  to 8 drops green food color 
1  egg 
1  package Andes mints, coarsley chopped
1  cup semisweet chocolate chunks

What you do:
1. Heat oven to 350°F. In large bowl, stir cookie mix, butter, extract, food color and egg until soft dough forms. Stir in Andes mints and chocolate chunks.
2. Using small cookie scoop or teaspoon, drop dough 2 inches apart on ungreased cookie sheet.
3. 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.

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