Mint Chocolate Chip Cookies

   Life has been crazy the past few days. My Dad had to go in for emergency surgery Monday night, and again on Tuesday. He’s very sick with complications from diabetes. I won’t go in to the gory details, but all I ask is that you keep him in your prayers. It would mean a lot  :)

  As for these cookies, they are one of my favorites. I adore mint flavor and chocolate chip cookies, so the two combined is heaven to me. This recipe is SO easy. Another reason I love them so much. Give them a try, you’ll probably love them, too :)

Mint Chocolate Chip Cookies

1 pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix
1/2 cup butter, softened
1/4 teaspoon peppermint extract
1 egg
6-8 drops green food color
1 cup creme de menthe baking chips
1 cup semi-sweet chocolate chips

Directions: Preheat oven to 350 degrees F. In a large bowl, stir cookie mix, butter, mint extract, egg and food coloring until a soft dough forms. Stir in the creme de menthe baking chips and chocolate chips.

Using a small cookie scoop or tablespoon, drop by spoonfuls onto an ungreased cookie sheet, placing 2 inches apart.

Bake 8-10 minutes or until set. Cool 3 minutes on the cookie sheet, then transfer to a wire rack. Serve warm or cool completely. Store tightly covered at room temperature.

Recipe from: Betty Crocker


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Comments

  1. Danny says

    ok… Cant get the Sugar cookie mix in the UK, yet this inspired me to make them anyway with what i got, and Result!!!…. Try these warmed up on a plate.. with Mint Choc Chip Ice cream..and… hot hersheys syrup if you got some oh man… system overload.

  2. jennifer says

    Thank you so much for this awesome recipe! I made a TRIPLE batch today to give as gifts. They are so rich and delicious, good thing is if you are watching your weight you can only eat 1 or 2 because they are really decadent. I ate 2 small ones with a glass of milk tonight and it was such a wonderful treat. Oh and just so you all know I followed the recipe and instructions except for these differences:

    1. I couldn’t find the de menthe chips so bought packages of andes mints and 1 package (unwrapped and hand chopped) was equal to about 1 cup. Again I tripled the recipe so needed 3 cups.
    2. I didn’t want the cookies to flatten too much so I refrigerated the dough for around 5 hours or more first.
    3. I didn’t drop by spoonfulls because the dough was hard from being in the fridge, I just took off about a tablespoon or 2 size by my hands and kind of rolled it a little, not much because I didn’t want to smoosh the chips. Then I just put then on the baking sheet.
    4. In between batches I kept the dough cold in the fridge.
    5. I used parchment on the cookie sheets.
    6. I found that for my oven each batch needed to cook around 11 to 11-1/2 minutes, plus another 2 cooled on sheet, then transfer to wire rack.

    They turned out so awesome, they are about 2″ sized rounds, some smaller, the size is perfect especially because they are so rich, they are nice and chewy and plump…just the way I like my cookies.

    I would love to ad a photo if you can tell me how to do so.
    Thanks for such a wonderful recipe!

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