Monday, December 13, 2010

Mint Chocolate Chip

What pretty little festive yummies do we have here?  A little mint and chocolate to satisfy those Andes Mint cravings.  I actually wanted to use the Andes Mint creme de menthe baking chips, but I couldn't find them in any of my grocery stores this year.  Disappointing, but I did find a good alternative--Nestle's morsels with mint chips and dark chocolate chips mixed together.

This recipe comes from the Betty Crocker website and is another cookie mix based creation and a 2010 prize winner.  A strong mint flavor and a kick from the dark chocolate in a soft cookie makes for a great treat.  I did add a splash of milk to the recipe to help my dough come together better (I don't think my butter was soft enough).  I really like how easily these came together--makes for a quick dessert to take to a holiday gathering or a fast homemade gift for someone who suddenly popped on your list.

Mint Chocolate Chip

1 pouch (17.5 ounces) Better Crocker sugar cookie mix
1/2 cup butter, softened
1/2 teaspoon mint extract
6-8 drops green food coloring*
1 egg
1 package (12 ounces) creme de mente and dark chocolate chips

*I realized when I was getting this recipe together that apparently I was out of green food coloring.  Who knows how many months it had been--probably since last Christmas.  Nonetheless, the ever-resilient baker that I am, I recalled my primary colors lessons from Kindergarten and successfully used yellow and blue coloring to make green.  

In a large bowl, stir cookie mix and butter (I use a pastry cutter at first, then stir).  Add extract, food coloring and egg, stirring until a soft dough forms. If you're having trouble, add a splash of milk (no more than a Tablespoon).  Stir in the chips.

On a parchment or Silpat lined baking sheet, drop by spoonfuls (I use a small cookie scoop) about 2 inches apart.

Bake in a 350 degree F oven for 8-10 minutes or until lightly browned.  Turn baking sheet 180 degrees halfway through. If using more than one sheet at a time, rotate positions in the oven for more even baking.

Cool on pans for 2 minutes then remove to wire racks to complete cooling.

Makes 4 dozen.

Happy Baking,
The Cookie Princess

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