I have mixed feelings about mint chocolate chip ice cream. I really like mint and chocolate. Together. (By the way, I think this is a girl thing, because the only two people I know who don't like mint/chocolate combo are my husband and my brother. Men are weird.) Anywhooo- I just don't like how the chocolate gets all hard and frozen in ice cream. I feel like chocolate should melt in your mouth. Know what I'm sayin'?
Well friends, let me introduce you to my friend, the mint chocolate chip cookie. These are yummy and a nice twist on the usual chocolate chip cookie. They brown near the edges and there's not much you can do about it, but after lots of therapy, you'll probably get over it. Don't be scared about using the sugar cookie mix. These don't taste at all like a sugar cookie, and you'd never guess they use a mix.
Mint Chocolate Chip Cookies
Recipe from Betty Crocker
-1 pouch Betty Crocker® sugar cookie mix
-1/2 cup butter, softened (if you'd like a thicker cookie with less browning of the edges use half shortening/half butter)
-1/4 to 1/2 teaspoon pure mint extract (I know it sounds strange but "peppermint" and "spearmint" extracts are NOT the same thing as "mint". I used about 1/3 teaspoon)
-6 to 8 drops green food color (I used 6 and thought I probably should've added another. Careful not to add too much or they will look pretty unappetizing. You want a nice light green color.)
-1 cup creme de menthe baking chips (think Andes)
-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 a small cookie scoop drop dough 2 inches apart onto an ungreased cookie sheet.
Bake 8 to 10 minutes or until set. (8 was perfect for me. Always underbake rather than overbake.) Cool 3 minutes; remove from cookie sheet to wire rack. Serve warm or cool completely. Store tightly covered at room temperature.
Minty Chocolatey Goodness!