Mint Chocolate Chip Cookies

I got this recipe from my good friend, Lyndsay, Homemaker Extraordinaire. She makes all green food on St. Patrick's Day, and I wanted to try it out. OMG, these cookies are to die for!!! I made these again to bring to my daughter's dance recital last month, and they got gobbled up in one second. And they are SO EASY.

Mint Chocolate Chip Cookies

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 mint extract

6 to 8 drops green food color

1 egg

1 cup creme de menthe baking chips (sometimes I can't find these, so I buy Andes mints and chop them up)

1 cup semisweet chocolate chunks

1. Heat oven to 350°F. In large bowl, stir cookie mix, butter, extract, food color and egg 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.

3. Bake 8 to 10 minutes or until set. Cool 3 minutes; remove from cookie sheet to wire rack. Serve warm or cool completely. Store tightly covered at room temperature.