06 December 2010


This is a variation of a Betty Crocker recipe that I saw in a magazine. They were creme de menthe flavored with green food coloring, but I thought it would be fun to do peppermint flavor with red food coloring for our holiday open house this year.


Peppermint and Chocolate Chip Cookies

Ingredients:
1 pouch sugar cookie mix
6 tbsp butter
½ tsp peppermint extract
1 egg
1 cup chocolate chips
6 to 8 drops red food coloring

Directions:
Preheat oven to 350°.

Mix cookie mix, butter, extract, egg, and chocolate chips in a bowl until soft dough forms. Drizzle the food coloring over the dough and lightly stir to swirl it in; don’t mix it in completely.

Using a small cookie scoop or teaspoon, drop dough 2 inches apart on an ungreased cookie sheet.

Bake 8 to 10 minutes. Cool 3 minutes; remove from cookie sheet to wire rack.

Makes 3 dozen cookies.


I am going to use less butter next time. It called for ½ cup and that's what I used this time, but reviewers on the Betty Crocker website suggested using less will reduce the amount that they spread out. They did spread out a lot. And I have a tendency to make them too big, so the less they spread, the better! So I will try using less butter next time.

But other than that, they turned out great. Be careful not to mix the food coloring in too much. Light stirring will give you a red swirl while too much mixing will give you a general pink. The swirl is what I was going for.


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