My baking skills are improving. I have realized over the years that baking really is an art form and I hope one day to become proficient at it. I'm (at times) a bit slap dash with my cooking and I often try to change recipes without thinking through the chemistry of it - which is why baking can be a dangerous area for me. (For example, don't try to make dirt cake with all fat free ingredients unless you just want a big pile of goop. LOL) This time the cookies turned out great! I'd definitely recommend this recipe.
Ingredients
1 pouch Betty Crocker® sugar cookie mix
1/2 cup butter, softened
1/2 teaspoon mint extract
1 egg
green food color
1 cup creme de menthe baking chips
1 cup dark chocolate chips
Ingridients edit:
I used milk chocolate chips because I'm not overly fond of dark chocolate. I used less than 1 cup of each kind of chips. About 3/4 cup. I thought a whole cup seemed like a lot and I think they turned out great that way.
Heat oven to 350°. In large bowl, stir in cookie mix, butter, mint extract, food color and the egg. Stir in creme de menthe baking chips and chocolate chips.
Put dough 2 inches apart on an ungreased cookie sheet.
Bake 8-10 minutes or until set. Let them cool for a few minutes before removing to wire rack. (I baked them for exactly 8 minutes and they were perfect!) Here they are packed in tupperware to take to work. Yum!
I really like the sugar cookies mixed with chocolate chips. I think I will try to make them again without the mint added in. Very tasty!
Oh those look tasty. I'll definitely have to try that soon!
ReplyDeleteThey were pretty good! :)
ReplyDeleteI dub these the most successful combination of mint and chocolate that I've ever tasted.
ReplyDelete