I got this Mint Chocolate Chip Cookies 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.
These are very pretty cookies and I plan to not only have them for St. Patrick’s day but I’m also adding them to my Christmas cookie list.
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Mint Chocolate Chip Cookies
Prep Time
30 mins
Cook Time
10 mins
Total Time
40 mins
A delicious chocolate chip cookie variation especially for holidays. Perfect for St. Patrick's day!
Course: Dessert
Cuisine: American
Servings: 6
Calories: 195 kcal
Ingredients
- 1 17 1/2 ounce sugar cookie mix (the 1 lb. 1.5 oz Betty crocker pouch)
- 1/2 cup butter softened (1 stick)
- 1/4 - 1/2 teaspoon peppermint extract NOT mint, mint is like a toothpaste smell or taste
- 6 -8 drops green food coloring
- 1 egg
- 1 cup creme de menthe baking chips such as Andes baking chips
- 1 cup semisweet chocolate chunk
Instructions
- Preheat oven to 350 degrees F.
- In a large bowl, stir the cookie mix, butter, extract, food color and egg until soft dough forms. Stir in creme de menthe baking chips and chocolate chunks.
- Using a small cookie scoop or teaspoon, drop dough 2 inches apart on a parchment-lined cookie sheet.
- Bake 8 to 10 minutes or until set.
- Cool 3 minutes on the cookie sheet, then transfer to a wire rack.
Recipe Notes
Serve warm or cool completely. Store tightly covered at room temperature.
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Recipe based on one by Greeny4444
Photo by Greeny4444