Mint Chocolate Chip Cookies- with Betty Crocker Sugar Cookie mix!

(originally made 3/2011)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.

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

  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



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