Prep 20 mins
Cook 25 mins
I got this 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.
- 496.11 g sugar cookie mix (the 1 lb. 1.5 oz Betty crocker pouch)
- 118.29 ml butter, softened (1 stick)
- 1.23-2.46 ml peppermint extract (NOT mint, mint is like a toothpaste smell or taste)
- 0.39-0.52 ml green food coloring
- 1 egg
- 236.59 ml creme de menthe baking chips (such as Andes baking chips)
- 236.59 ml semisweet chocolate chunk
- Preheat oven to 350 degrees F.
- In a 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 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.
- Serve warm or cool completely. Store tightly covered at room temperature.
We really enjoyed these soft, minty cookies. I could not find creme de menthe chips or chocolate chunks in my local stores, but I did find Hershey's chocolate mint chips so used 2 cups of those instead. I also used mint extract since we don't think it tastes like toothpaste, LOL. These are very pretty cookies and I plan to add them to my Christmas cookie list.
These were really good! I surprised my kids with them for St Patrick's Day and they were a big hit with everyone in the family. Thanks for an easy 1-2-3 recipe!