Tis the season for holiday baking and cookie exchanges!If you need a quick and easy recipe (my favorite words these days!) then you've got to give these a try. The chocolate chunks and touch of mint make for a perfect combination!
INGREDIENTS
1 pouch Betty Crocker Sugar Cookie Mix
1/2 cup butter or margarine, softened
1/4 to 1/2 teaspoon mint extract
6 to 8 drops green food color
1 egg
1 cup creme de menthe baking chips
1 cup semisweet chocolate chunks
1. Heat oven to 350F. In a large bow, stir cookie mix, butter, extract, food color and egg until soft dough forms. Stir in creme de menthe baking chips and chocolate chunks
2. Using teaspoon, drop dough 2 inches apart on ungreased cookie sheet
3. Bake 8 to 10 minutes until set. Cool 3 minutes; remove from cookie sheet to wire rack. Serve warm or cool completely. Store tightly covered at room temperature.
For an extra special touch, drizzle cooled cookies with melted chocolate
Yields 36 cookies.
1 pouch Betty Crocker Sugar Cookie Mix
1/2 cup butter or margarine, softened
1/4 to 1/2 teaspoon mint extract
6 to 8 drops green food color
1 egg
1 cup creme de menthe baking chips
1 cup semisweet chocolate chunks
1. Heat oven to 350F. In a large bow, stir cookie mix, butter, extract, food color and egg until soft dough forms. Stir in creme de menthe baking chips and chocolate chunks
2. Using teaspoon, drop dough 2 inches apart on ungreased cookie sheet
3. Bake 8 to 10 minutes until set. Cool 3 minutes; remove from cookie sheet to wire rack. Serve warm or cool completely. Store tightly covered at room temperature.
For an extra special touch, drizzle cooled cookies with melted chocolate
Yields 36 cookies.
Photo: bettycrocker.com
