Wednesday, December 15, 2010

MINT CHOCOLATE CHIP COOKIE RECIPE

We're in the home stretch as far as the holidays go. Doesn't the time seem to pass quickly when we have so much we want to accomplish? Actually, I could use a couple more weeks to prepare, but this time right before Christmas is my favorite of the season. I love the feeling of anticipation whether it's for shopping, decorating, baking, or gathering with family.
Last week I decided my decorating was done. There were things I'd often used that I didn't even take out of storage this year and honestly, I don't miss them. I did a few things differently this season and they worked fine. I still have some shopping to do but I don't mind that. I'm looking forward to being out in the snow. I also have a couple sewing projects to finish but that's not a problem either. The items will just take a few more hours to complete.
I'm finally getting my house back into habitation mode after having so much of it packed when we thought we were going to move. I unpacked four boxes yesterday and ALL the contents went into the kitchen! I was starting to get used to the sparse look but now the kitchen seems more homey and inviting. I missed my kitchen "stuff" more than I realized.
As soon as I finish my sewing projects, I'll go back to baking. I made two kinds of cookies last week and froze them, but one batch has been devoured already. I kept taking a few cookies out at a time so Spouse could pack them in his lunches. I'll admit we had a few of them for snacking too. So....next week will be cookie baking time again. I'll share some recipes here in the next few days. I like making the old favorites but this year I really want to try something different.
MINT CHOCOLATE CHIP COOKIES
1 pouch (1 lb 1.5 oz) 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

Heat oven to 350°F. In large bowl, stir cookie mix, butter, extract, food color and egg until soft dough forms. Stir in creme de menthe baking chips and chocolate chunks. Using small cookie scoop or teaspoon, drop dough 2 inches apart on ungreased cookie sheet. Bake 8 to 10 minutes or until set. Cool 3 minutes; remove from cookie sheet to wire rack. Serve warm or cool completely. Store tightly covered at room temperature.

3 comments:

Cat Haven Crafts said...

Oh these look heavenly!!!! Thanks for sharing.

Dianne said...

I made these mint cookies last night after going to 3 stores to find the mint chips. They are worth the effort. I was making them for part of a gift but I let my husband sample a few and he said "we need more of these". Thanks for sharing the recipe.

Kim said...

I will be giving these a try. Thanks for sharing the recipe.....