Mint Chocolate Chip Cookies – sugar cookie mix, mint extract, Andes mint and chocolate chips – super quick cookie recipe! Great for St. Patrick’s Day!
This is another treat for St. Patrick’s Day. These cookies tasted just like mint chocolate chip ice cream. They also look like mint chocolate ice cream when you scoop them on the cookie sheet.
This is a really easy and quick recipe. They are made from a bag of sugar cookie mix! Now, I don’t usually bake with cookie mix. I actually never even knew cookie mix existed until I went to the grocery store by myself for the first time in college. Growing up we always made cookies from scratch. We used cake mix, but never cookie mix.
The cookie mix is a great shortcut. They take about 45 minutes from start to finish. You can’t beat that! You could always use your favorite chocolate chip cookie recipe and add some mint extract, green food coloring and mint chocolate chips. Either way, they taste great!
Yield: 2 dozen
Mint Chocolate Chip Cookies
prep time: 5 MINScook time: 8 MINStotal time: 13 mins
ingredients:
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1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
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½ cup butter, softened
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1/4-½ tsp mint extract
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6-8 drops green food color
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1 egg
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1 cup Andes mint baking chips
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1 cup semisweet chocolate chips
instructions:
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Heat oven to 375°F. In large bowl, stir cookie mix, butter, extract, food color and egg until soft dough forms. Stir in Andes baking chips and chocolate chunks.
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Using medium cookie scoop, 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.
All images and text ©Plain Chicken, Inc.
I like the color and I luv mint.