Between now and Christmas, I am going to be making twelve different cookie recipes to celebrate the holiday season. To begin, I made these Mint Chocolate Chip Cookies for three reasons: I LOVE mint-flavored anything, they’re semi-homemade so they’re quick and easy, and the color of these cookies is perfectly festive.
After making these cookies, I debated whether I should kick off my Christmas cookie series with them because, well… I messed them up a little. The picture above is from the Betty Crocker website and is how they’re supposed to look. Below is my product L. Don’t get me wrong – the cookies are A-MA-ZING – but the color is all wrong. I added all of the ingredients in my Kitchen Aid mixer except for the chips. At this point the color was PERFECT… and then I added the chips. I should have mixed them in with a spoon like the directions indicate, but instead I used my mixer. The mixer crushed the chips up a bit and turned the dough a brownish color. So, please learn from my mistake and mix the chips in with a spoon and not a mixer!
Mint Chocolate Chip Cookies
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 C butter or margarine, softened
1/4 teaspoon mint extract
6 to 8 drops green food color
1 C crème de menthe baking chips
1 C 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 crème 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. Makes 36 cookies.
Source: Betty Crocker
Picture Credit: Betty Crocker