Mint Chocolate Chip Cookies

My daughters love mint chocolate chip ice cream so when I came across this recipe on the Betty Crocker site, I knew I had to try it. They were quick (used a mix) and very good. I'll be making these again and again for my mint loving girls.

Mint Chocolate Chip Cookies

1 pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix (I used the Krusteaze mix that is a little less volume but were only .19 at Publix last week with coupons!!)

1/2 cup butter, softened

1/2 tsp mint extract

7 drops green food coloring (I would make them without color from now on but when giving them as gifts, it's nice for the colored hint that they are mint)

1 egg

1 cup creme de menthe baking chips (Andes!)

1 cup semi sweet chocolate chips (I did not use these - they really are chippy enough without them)


Heat oven to 350. I large bowl, stir cookie mix, butter, extract, food coloring, and egg until soft dough forms. This is thick dough so feel free to use your hands to get it all mixed up. Mix in chips.


Using a small cookie scoop or teaspoon, drop dough 2 inches apart on ungreased cookie sheet.


Bake 7-10 minutes - take out when they are just getting a little brown. Don't over bake them for soft cookies! Remove from over to wire rack. Store in tightly covered container.



YUM!! YUM!! YUM!! A very festive cookie.

This post has also been linked to:

Mouthwatering Monday at Southern Fairytale

Tempt My Tummy Tuesday at Blessed with Grace

Tuesday at the Table at All the Small Stuff

MERRY, MERRY MUNCHIES 2010 at Dining With Debbie

Recipe Swap at Prairie Story (Thursdays)

Christmas Recipe Party at Simply Sweet Home (Thursday)

Colleen's Fall Recipe Swap at Colleen's Kitchen (Fridays)

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