Mint Chocolate Chip Cookies

“I got this recipe in my e-mail from a Betty Crocker mailing, and it was a 2010 prize-winning recipe. The cookie dough is tinted green, so they are great for St. Patrick's Day or a holiday tray.”
READY IN:
45mins
YIELD:
36 cookies
UNITS:
Metric

Ingredients Nutrition

  • 496.11 g sugar cookie mix (the 1 lb. 1.5 oz Betty crocker pouch)
  • 118.29 ml butter, softened (1 stick)
  • 1.23-2.46 ml peppermint extract (NOT mint, mint is like a toothpaste smell or taste)
  • 0.39-0.52 ml green food coloring
  • 1 egg
  • 236.59 ml creme de menthe baking chips (such as Andes baking chips)
  • 236.59 ml semisweet chocolate chunk

Directions

  1. Preheat oven to 350 degrees F.
  2. In a large bowl, stir cookie mix, butter, extract, food color and egg until soft dough forms.
  3. Stir in creme de menthe baking chips and chocolate chunks.
  4. Using a small cookie scoop or teaspoon, drop dough 2 inches apart on a parchment-lined cookie sheet.
  5. Bake 8 to 10 minutes or until set.
  6. Cool 3 minutes on the cookie sheet, then transfer to a wire rack.
  7. Serve warm or cool completely. Store tightly covered at room temperature.

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