Mint Chocolate Chip Cookies

24 Jun

Mint and chocolate may be the best combination possible. Truly. Well, in my opinion at least.

I found this recipe a few years while flipping through a magazine. There was an advertisement for Betty Crocker sugar cookie mix with this little gem included. I ripped it out and made them immediately. And swooned.

Ok, that’s a bit dramatic, but they are pretty dang great. Betty Crocker knows their stuff. (FYI – I do not know/work for/represent Betty Crocker, I just appreciate this recipe and wanted to share it with you all.)

The best part – because you’re using a sugar cookie mix, these are ALWAYS chewy. No crunchy hard cookie nonsense. If you are into that sort of thing, this recipe isn’t for you. But…if you enjoy a wonderfully, chewy cookie…YOU, my friend, are in luck.

Also another bonus, there is a very simple ingredient list.

Ingredients (Makes approximately 36 cookies):

  • 1 pouch (1 lb 1.5 oz) sugar cookie mix (I use Betty Crocker brand, but if you have a different preferred brand I’m sure it’d work just as great.)
  • 1/2 cup butter or margarine, softened
  • 1/4 to 1/2 teaspoon mint extract (I’ve been told by even those who love mint, error on the side of the 1/4 tsp as these can get a little too minty otherwise.)
  • 6 to 8 drops green food color (I used about 6, which gets them a nice, pale green. If you want a heartier green, be a bit more aggressive with your drop quantities.)
  • 1 egg
  • 1 cup creme de menthe baking chips (I’ve used Andes mints roughly chopped before and they’re delicious. This time I used mint chocolate chips, which are a bit more subtle. Also tasty.)
  • 1 cup semisweet chocolate chunks (I used semisweet chocolate chips, but as long as there is a chocolate shape of some sort in there, I think you’re ok.)

How to Make: 

Preheat your oven to 350. Then, throw everything except the two types of chocolate chips into a bowl and mix thoroughly.

The green food coloring is the perfect indicator of when you’re done with the ‘thoroughly mixing’ piece.

Very helpful.

Then gently fold in the two types of chips until it looks very consistently ‘chippy’. You know what I mean.

Like this.

You may want to take time at this moment to taste the batter. You know, just in case. And yes, I know there’s raw egg in there. Be a daredevil. (But don’t get sick or I’ll feel terrible.)

I always spray my cookie sheets with Pam, although this recipe recommends using an ungreased cookie sheet. If you’re into that – go for it. Then, using the method you like best, place these guys on a 9×13 cookie sheet. (I think using your hands is always the best method but that’s me.)

I put these in a 3×4 pattern which worked perfectly.

Pop ’em in the oven for 8-10 minutes (These always seem to be done at about that 8 minute mark, so watch carefully!)

Cool them for a bit…



…pour a glass of milk…find hungry people…ENJOY!


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One Response to “Mint Chocolate Chip Cookies”

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  1. S&B Holiday Recipe Ideas | Spatulas & Buttons - December 21, 2014

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