This Betty Crocker inspired recipe is easy to make and delicious to eat!
I think they taste just like a York Peppermint Patty~ YUM!
Stay tuned for more St. Patty’s recipes all week, including Corned Beef and Cabbage with Honey Carrots and Horseradish Cream and a mouthwatering appetizer called Irish Boxtys!
(Makes 30 cookies)
- 1 pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix
- 1/2 cup butter, softened
- 1/2 teaspoon mint extract
- 8 drops green food coloring
- 1 egg
- 1 cup mini semisweet chocolate chips
- 1 package (6 oz) Andes creme de menthe mints, roughly chopped
- Preheat oven to 350 degrees.
- In a bowl mix together cookie mix, butter, extract, food coloring, and egg until soft dough forms.
- Mix the chocolate chips and the mint pieces into dough.
- Scoop dough balls onto a lined baking sheet.
- Bake for 8-10 minutes.
- Let cool slightly then move to a cookie rack to cool completely.
- Repeat with remaining dough.
I lined a baking sheet with a Silpat liner
and then used an ungreased additional baking sheet.
The cookies on the lined pan puffed up but stayed small and soft
but the cookies on the unlined pan spread out more
and were flat and had a nice crunch.
In a bowl mix together cookie mix, butter, extract, food coloring,
and egg until soft dough forms.
Roughly chop the Andes mints into small pieces.
Mix the chocolate chips and the mint pieces into dough.
Doesn’t this look amazing?!
Using a small scoop, place 12 dough balls on each baking sheet.
Bake at 350 degrees.
Bake for 8 to 10 minutes.
Chocolate + Mint = a match made in heaven!
The perfect melted gooey center!