Mint Chocolate Chip Cookies


1 (17 1/2 ounce) sugar cookie mix (the 1 lb. 1.5 oz Betty crocker pouch)
1/2 cup butter, softened (1 stick)
1/4-1/2 teaspoon peppermint extract (NOT mint, mint is like a toothpaste smell or taste)
6 -8 drops green food coloring
1 egg
1 cup creme de menthe baking chips (such as Andes baking chips)
1 cup semisweet chocolate chunk

1 Preheat oven to 350 degrees F.
2 In a large bowl, stir cookie mix, butter, extract, food color and egg until soft dough forms.
3 Stir in creme de menthe baking chips and chocolate chunks.
4 Using a small cookie scoop or teaspoon, drop dough 2 inches apart on a parchment-lined cookie sheet.
5 Bake 8 to 10 minutes or until set.
6 Cool 3 minutes on the cookie sheet, then transfer to a wire rack.
7 Serve warm or cool completely. Store tightly covered at room temperature.