I wish I tried these.
This is another recipe from the cookie exchange I hosted. These cookies were brought by my friend Monica (the same friend that I did these wedding cupcakes). These are actually the cookies that I wish I tried the most. Zack would not stop raving about these cookies. He has continuously told me that he is not a fan of mint, but after his rave reviews of these cookies and his love of my Mint Chocolate Delights, I am starting to have my doubts. He keeps asking me to make these and I may just mix up a batch tomorrow.
Mint Chocolate Chip Cookies
recipe from Betty Crocker
pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup butter or margarine, softened
1/4 to 1/2 teaspoon mint extract
6 to 8 drops green food color
1 cup creme de menthe baking chips or chopped Andes Mints (approximately 40 mints)
1 cup semisweet chocolate chunks
Heat oven to 350 degrees Fahrenheit. In large bowl, stir cookie mix, butter, extract, food color and egg until soft dough forms. Stir in creme de menthe baking chips (or andes Mints) and chocolate chunks Using small cookie scoop or teaspoon, drop dough 2 inches apart on ungreased cookie sheet. Bake 8 to 10 minutes or until set. Cool 3 minutes; remove from cookie sheet to wire rack. Serve warm or cool completely. Store tightly covered at room temperature.