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
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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 egg
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~
I have always loved mint, so I usually go overboard with it around the holidays! I can’t wait to see what other mint recipes you have planned
Absolutely loving this recipe. Thanks so much for sharing! I am your newest follower.
xo
[...] Mint Chocolate Chip Cookies | Baking Junkie [...]
Looks delicious! I’ve made so many mint things this year it’s slightly alarming
I used the food coloring as specified but still had white cookies. How much can I increase the food coloring by without screwing up the consistency of the dough?
I’m so sorry that happened Stephilie. It is hard to tell from the picture but my cookies were definitely green. Did the dough look green before you baked the cookies? I would try adding one extra drop at a time to the dough until it becomes green. It shouldn’t take too many more drops, and also shouldn’t affect the dough consistency by much. I hope this helps!
I was super excied to try these because I love mint and chocolate and I was not dissappointed! I didn’t use parchment paper though, I just greased the cookie sheet and let them cool for 2 min. before removing them and it worked great. I also doubled the recipe because I knew I’d have to share!
Wow..these cookies are really amazing…. Good informative blog….
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[...]Mint Chocolate Chip Cookies | Baking Junkie[...]…