mMmM could these possibly be the yummiest chocolate chip cookies EVER?! i'm sure just by looking at them you're agreeing with me. But wait until you try them!!
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 peppermint extract
6 to 8 drops green food color
1 package Andes Mints
1 cup semisweet chocolate chips
1. Heat oven to 350°F. In large bowl, stir cookie mix, butter, extract, food color and egg until soft dough forms. Stir in chopped Andes Mints and chocolate chips.
2. Using small cookie scoop or teaspoon, drop dough 2 inches apart on ungreased cookie sheet.
3. Bake 8 to 10 minutes or until set. Cool for about 3 minutes; remove from cookie sheet to wire rack