Mint Chocolate Chip Sugar Cookies


This is a Betty Crocker recipe, the only difference is I used fresh mint and they used mint extact, and I use Wiltons food colour, in the recipe it asks for liquid food colour!

What you will need:

  • 1 bag of Betty Crocker sugar cookie mix
  • 1 egg
  • 1/2 cup softened butter
  • 1 cup Hershey’s mint chocolate chips
  • 1/4 to a 1/2 tsp minced fresh mint
  • Tint till desired colour of green (I used the wilton gel*) if using liquid food colour is 6-8 drops.

Mix sugar cookie mix with butter, egg till soft dough forms.

Add minced mint, and food colouring.

Stir in mint chocolate chips.

Heat oven to 350.

Cover cookie sheets with parchement paper, using small spoon scoop out cookie dough 2 inches apart.

Bake for 8-10 mins, remove and let cool on wire wrack or plate.

*When using wilton gels because they are very concentrated you only need to use a little at a time, I use a tooth pick and dip a small amount and add to batter, repeat 2-3 times till you get the colour you want.

looks like ice cream

cookie dough

there going away fast

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