What you need for this fun yummy cookie!
Here my niece Layla pouring the mix and getting ready to make cookies.
This is what it looks like mixed up. I didn't get to take a picture of it before we stirred.
Layla changed clothes. Cracked an egg went all over her, first time in the kitchen!
She did a great job! They tasted really good.
Evan decided he would write the recipe down so that I wouldn't forget. He wanted to help out.
Mint Chocolate Chip Cookies
What Ya'll Need:
1 pouch (1 lb. 1.5 oz.) Betty Crocker sugar cookie mix
1/2 cup butter or margarine, softened
1/4 teaspoon mint extract
6 drops green food color
1 cup Andes crème de menthe baking chips
3/4 cup Toll House Semi-Sweet Chocolate Morsels
What to Do:
Heat oven to 350°F. In large bowl, stir cookie mix, butter, extract, food color and egg until soft dough forms. Then stir in crème de menthe baking chips and chocolate chips. Using small cookie scoop I got mine from Pampered Chef drop dough 2 inches apart on ungreased cookie sheet. Bake 8 to 10* minutes. Let cool 2 minutes; remove from cookie sheet to wire rack or wax paper. Serve warm or cool completely!
Cooking Tip: I cooked mine for 9 minutes they turned out great. Test a cookie first in your oven to check what time is best. It always helps from ruining the whole batch of cookies. I use less chocolate chips and more mint chips and very little mint extract. I like the flavor of the mint chips.