Mint Chocolate Chip Cookies

I fell in love with this cookie recipe years ago when my coworkers gave me a cookie magazine. We went through and marked cookies to try and this was one of the recipes. Every time I make them and the person likes mint, I have happy tasters! 🙂

However, I noticed that not all of the batches came out how they used to. This year, when I made a double batch, I used two 17.5 ounce bags, they come out dry and I could tell there was something wrong with the recipe. To change the outcome, I made another batch without the chocolate chips or the crème de menthe baking chips. Then I added half of the dough to each batch and it came out just right.

I have not tried it, but I imagine decreasing the number of chips and chunks in the recipe would have the same result.

The original recipe is found in the Sweet Inspirations supplement section of the 100 Best Cookies magazine from the Better Homes and Gardens Special Interest Publications from 2010. It does not indicate the size of the sugar cookie mix bag and I vaguely remember two sizes at that time. We generally have the 17.5 oz bag now.

Ingredients:

1 17.5 oz pouch Betty Crocker sugar cookies mix
½ c butter, softened
½ t peppermint oil
6-8 wilton food coloring
1 egg
1 c crème de menthe baking chips (Andes Mints or chop up Andes Mints)
1 c semisweet chocolate chunks

Directions:

Preheat the oven to 350F.
In a large bowl mix cookie mix, butter, extract, food color and egg in bowl, until soft dough forms.
Stir in crème de menthe baking chips and semisweet chocolate chunks.
Drop dough onto the cookie sheet. (You can roll if you chill.) Keep dough about 2 inches apart.
Bake at 350 degrees for 8 to 10 minutes. Cool 3 minutes and remove from cookie sheets.