Mint Chocolate Chip Cookies

October 2, 2011 at 4:26 pm | Posted in Uncategorized | 1 Comment

 

Do you love mint chocolate chip ice cream?  If so, you should make these cookies.  If not, you should make these cookies.  They are the perfect combination of mint and your basic chocolate chip – making them just different enough to excite your taste buds but familiar enough that you go back for seconds (and thirds and fourths).  This recipe is based off of a prize-winning Betty Crocker recipe, and it’s easy to see why it was prize-winning!  It couldn’t be easier, and it it a crowd pleaser.

These would be perfect for St. Patrick’s Day – and just about every cookie occasion in between now and then!  Happy baking!

You’ll need:

  • 1 pouch (1 lb 1.5 oz) sugar cookie mix
  • 1/2 cup butter, softened
  • 1/2 teaspoon mint extract
  • 8 drops green food color
  • 1 egg
  • 1 cup Andes baking chips (if you can’t find these, you can do what I did and chop up your own Andes chocolates – but you have to unwrap  a ton so look for the chips!)
  • 1 cup chocolate chips
Heat oven to 350°F.  In large bowl, stir cookie mix, butter, extract, food color and egg until soft dough forms.
Stir in Andes chips and chocolate chunks.
Using small cookie scoop or teaspoon, drop dough 2 inches apart on ungreased 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.
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  1. […] to take advantage of them.  After a little thinking, I thought I could make a variation on the mint chocolate chip cookies that used a store bought sugar cookie mix (which I just happened to have in my pantry) – mixes […]


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