Before we get into the recipe, look at the cute new apron I got for Zoey. I found it at Hobby Lobby and planned on including it in Easter, but I was too excited to wait, so I gave it to her early.
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| I had to include this picture because she looks so sad/scared and I have no idea why. It's cute either way |
Mint Chocolate Chip Cookies
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| Our Ingredients |
INGREDIENTS
1 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 (I recommend 1/4)
- 6 to 8 drops green food color
- 1 egg
- 1 cup creme de menthe baking chip (Apparently you can't find these except at Christmas, so I just bought Andes mints and chopped them up)
- 1 cup semisweet chocolate chunks (We just used chips instead of chunks since I got a huge bag at Costco a few weeks ago)
- INSTRUCTIONS
- Heat oven to 350°F.
- In large bowl, stir cookie mix, butter, extract, food color and egg until soft dough forms.
- Stir in creme de menthe baking chips 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 (I ended up going with 11 mins)
- Cool 3 minutes; remove from cookie sheet to wire rack
- I personally thought the dough was pretty gross. Way too much mint (we used 1/2 tsp). It was kind of like eating toothpaste. As you can tell from the picture below, Zoey thought it was yummy, but then again, she eats toothpaste. LOL!
- I am a huge fan of the mint and chocolate combination; however, I wasn't a huge fan of these cookies. They weren't terrible or anything, but they won't make my list of things I will for sure make again.
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| Finished Product |
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