Recipe from Betty Crocker
Over the past few years I have discovered the fact that when I thought I didn’t like a certain food, it was really just all in my head. I don’t know what I was thinking, because I am now discovering so many new and wonderful flavors that I can’t imagine living without. One of those flavors is mint. This is the 7th year I have been baking for the holidays and the first year I have ever made anything “mint” flavored! I usually only add one new recipe to my holiday baking list every year and I have always passed over anything with mint or peppermint, but this year I am expanding my horizons and making 4 different mint or peppermint recipes!
This recipe is one that has already been added to my holiday baking “staples” list and I plan on making it for years to come. I do have to admit that it feels a little like cheating to make cookies from a bag mix (yet I have no problems using boxes of cake mix? I can’t figure it out myself). If you have a strong aversion to bags of premade cookie mix, I’m sure this recipe would work well with any basic sugar cookie recipe in your collection. I used 1/4 tsp of mint extract, but the original recipe calls for 1/4 or 1/2 tsp. To me the 1/4 tsp was plenty, along with the addition of the mint chips was plenty for me. If you are a mint fanatic then you may want to add a little more. Enjoy!
Mint Chocolate Chip Cookies
1 package Betty Crocker sugar cookie mix
½ cup (1 stick) butter, softened
¼ tsp mint extract
6 to 8 drops green food coloring
1 cup Andes Creme de Menthe baking chips
1 cup semisweet chocolate chips
Preheat oven to 350 degrees. In a large bowl combine cookie mix, butter, mint extract, and food coloring and egg until a dough forms. Add in creme de menthe and chocolate chips. Dropped by rounded spoonful on a parchment paper lined cookie sheet. Bake for 10-12 minutes. Remove from oven and cool for 5 minutes on cookie sheet, then move to wire rack to let fully cool.
~I’m sharing this recipe over at Recipe Swap Thursday~