I feel like the baking bug hasn’t bitten me in a while. It’s amazing what having a baby can do to you. They’ll take over your entire world. It’s like everything just takes the backseat all of a sudden. The days go by fast now, and I wouldn’t have it any other way.
Sorry, readers. Life has taken over and I’m just going with the flow. Don’t worry, I have plenty of posts to keep it going.
Here’s a quick recipe for those in a rush or short on time. It’s a spruced up box mix, which is never a bad idea in my book. Plus, it’s mint and chocolate.
Recipe from Betty Crocker
Mint Chocolate Chip Cookies
Ingredients
- 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
Directions
- 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.
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