Wednesday, March 23, 2011

Mint Chocolate Chip Cookies

I dyed these green for St. Paddy's Day and modified a recipe from Betty Crocker. I would say leave out the green, or just do a better job of dying so that they don't turn out looking babypoop-green.

1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup butter, softened
1/2 teaspoon mint extract
1 egg
1 cup Andes creme de menthe baking chips (I could only find them @ Walmart)
3/4 cup semisweet chocolate chips

  1. Preheat oven to 350 degrees.
  2. In large bowl, combine cookie mix, butter, mint, egg until well mixed.
  3. Fold in Andes chips and chocolate chips.
  4. Scoop dough into balls, 2 inches apart on ungreased cookie sheet.
  5. Bake 10 minutes.
  6. Cool ~3 minutes before eating.
  7. Enjoy!

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