Week Two

This week's cookies, weren't what I had originally planned. My first plan was to make chocolate chip cookies, but then I thought those were boring. My second plan was to make Chai Crescents, but then I realized they are cut out cookies, I don't have a rolling pin, wax paper or cookie cutters. I may borrow those things from my mother and make them later though. So, this is my third plan, Mint Chocolate Chip Cookies. And the picture doesn't do them justice, they are supposed to be (and are in real life), the color of mint ice cream.
Mint Chocolate Chip Cookies

1 pouch Betty Crocker sugar cookie mix
1/2 cup butter, softened
1/4-1/2 teaspoon mint extract
6-8 drops green food color
1 egg
1 cup creme de menthe baking chips
1 cup semisweet chocolate chunks

1. Mix cookie mix, butter, extract, food color and egg in bowl, until soft dough forms. Stir in creme de menthe baking chips and chocolate chunks.

2. Using small cookie scoop or teaspoon, drop dough 2 inches apart on ungreased cookie sheet.

3. Bake at 350 degrees F for 8 to 10 minutes. Cool 3 minutes; remove from cookie sheet to wire rack. Serve warm or cool completely. Store tightly covered at room temperature.


This is supposed to make 36 cookies, when I mixed up the dough, it looked very small, so I made 2 batches, and now I have tons of cookies. I used 1/2 t mint extract in the first batch and thought it was very minty, but after tasting the cookies when they were done, they weren't overly minty. I used 1/4 t in the second batch, and haven't tasted those yet, but with the creme de menthe chips, I bet they're still fine.
I used the 8 drops of food coloring and liked the color.
I didn't realize that creme de menthe baking chips are actually just Andes mints chopped up, I used a leftover bag of chocolate chips instead of chopping up chocolate.