Mint Chocolate
Chip Cookies
Prep: 40 Min.
Start to Finish: 40 Min.
Makes: 36 cookies
W hat You’ll Need:
1 pouch B etty Crocker® sugar cookie m ix
%
cup butter or margarine, softened
%
to %
teaspoon mint extract
6
to
8
drops green food color
1
egg
1
cup creme de menthe baking chips
1
cup semisweet chocolate chunks
^1. Mix cookie mix, butter, extract, food
color and egg in bowl, until soft dough
forms. Stir in creme de menthe baking
chips and chocolate chunks.
^2. Using small cookie scoop or teaspoon,
drop dough
2
inches apart on ungreased
cookie sheet.
Bake at 350°F for
8
to 10 minutes.
Cool 3 minutes; remove from cookie
sheet to wire rack. Serve warm or
cool completely. Store tightly
covered at room temperature.
Chocolate
Chip Biscotti
Prep: 20 Min.
Start to Finish: 1 Hr. 35 Min
Makes: 22 cookies
W hat You’ll Need:
1 pouch B etty Crocker® sugar cookie m ix
Vs
cup butter or margarine, softened
l e 88
2
cups semisweet chocolate chips
%
cup Gold Medal® all-purpose flour
%
cup toasted chopped hazelnuts
%
cup cherry-flavored dried cranberries, coarsely chopped
^1. Make cookie dough blending cookie mix, butter, egg,
flour, hazelnuts, cranberries and
1
%
cups chocolate
chips until stiff dough forms. Roll half of dough at a time
into 8x2%-inch rectangle. Bake at 350°F for 20 to 25
minutes on ungreased cookie sheet. Cool 15 minutes.
^2. Cut each rectangle crosswise into %-inch slices. Place
slices, cut sides down, on cookie sheet. Bake 10 to 12
minutes, turning once, until crisp. Cool; place biscotti
on cooling racks. Cool completely.
^3. Microwave chocolate chips on High 30 to 60 seconds;
stir until smooth. Drizzle chocolate over one side of
each biscotti. Let stand until chocolate is set.
For more great recipes, go to
BettyCrocker.com/Cookies
For nutritional information, goto BettyCrocker.com
