I’ve been on a new recipe kick lately and have been pleased with the results.
The first was a cookie we whipped up for St. Patrick’s Day which came from one of the many Betty Crocker emails that flood my email box. I typically delete without reading but this minty delight caught my attention and I filed it away for the perfect time. What better day than “green day” to make mint cookies!
1 pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix
1/2 cup butter softened
1/4 to 1/2 teaspoon mint extract (could substitute peppermint)
6-8 drops of green food color
1 cup creme de menthe baking chips (Andes mint chips next to the choco chips)
1 cup semisweet chocolate chunks
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. Cool 3 minutes; remove from cookie sheet to wire rack. Serve warm or cool completely. Store tightly covered at room temperature.
The only hard part about the cookie is deciding when it’s done without overcooking it. It’s difficult with the green food coloring to see if the cookie is browning properly!