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.

sugar cookie, butter, peppermint, egg, creme, semisweet chocolate

Taken from www.food.com/recipe/mint-chocolate-chip-cookies-450471 (may not work)