1/2 c butter, softened
1/4 tsp peppermint extract
6 drops of green food dye
1 egg
1 cup of semi sweet chocolate chips or chunks
1 cup of creme de menthe baking chips OR 21 Andes Mints, broken up into pieces
(I couldn’t find creme de menthe chips so the Andes Mints were my alternative)
Preheat oven to 350.
Mix cookie mix, butter, extract, food color, and egg in a bowl until dough forms. Stir in chocolate chips/chunks and creme de menthe chips/Andes Mints pieces.
Using a small spoon, drop cookies 2 inches apart on a greased cookie sheet. Makes 30-36 cookies.
Bake at 350 for 8-10 minutes, edges will appear browned. Cool for 3 mins then remove from cookie sheet to wire cooling rack. Serve warm or cool. Store in tightly covered container at room temp.
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