Saturday, March 17, 2012

Mint Chocolate Chip Cookies

I used the recipe on the back of the Betty Crocker Gluten free Cookie Mix with the following changes:
Substitute 1 tsp mint extract for the vanilla and add 8 drops of green food coloring.  I added both of these ingredients to the egg and whisked them together.  Then add cookie mix and butter.  Next, add 1 cup Andes Creme de Mentes.  Mmmm!  Cook according to the directions on the box.  I used the high altitude option and decreased the temp to 325 and baked large cookies for 13 minutes. 

Happy St. Patrick's Day!

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