No Tuesday night dinners for the next two weeks so I used the time to make an amazing cookie recipe I found on the Betty Crocker website. I could not find crème de menthe baking chips (anyone?) so I doubled the semisweet chocolate chips and added a 1/4 teaspoon more mint extract.
Mint Chocolate Chip Cookies
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup butter or margarine, softened
1/2 teaspoon mint extract
8 drops green food color
1 cup creme de menthe baking 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 chocolate chips.
Using small cookie scoop or teaspoon, drop dough 2 inches apart on ungreased cookie sheet. I used my trusty, well-seasoned pizza stone. I like using stoneware because it bakes more evenly producing a more consistent result.
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.
These are amazing and so pretty! The house smelled heavenly while they were baking. I’ll include this on my More-or-Less Homemade page since they’re not totally made from scratch.