(originally made 3/2011)
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.
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
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pouch Betty Crocker® sugar cookie mix -- (used 2)
1/2 cup butter or margarine -- softened (used 1c butter)
1/4 teaspoon mint extract -- (1/4 to 1/2) (Omitted)
6 drops green food color -- (used 12)
1 egg - (used 2)
1 cup creme de menthe baking chips -- (used Mint Swirled chips)
1 cup semisweet chocolate chunks -- (used semisweet chocolate chips)
1. 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.
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.
Makes 36 cookies
NOTES : http://www.bettycrocker.com/recipes/mint-chocolate-chip-cookies/22bebeda-ea36-441a-9909-ae78409d6da6?p=1