Mint Chocolate Chip Cookies Prep Time 25 min Total Time 40 min Servings 36 1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix 1/2 cup butter or margarine, softened 1/4-1/2 teaspoon mint extract 6-8 drops green food color 1egg 1cup creme de menthe baking chips 1cup semisweet chocolate chips 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. My kids love making these cookies but we leave out the food coloring because they seem softer without it. The peanut butter balls are always a big hit when I make them. Peanut Butter Bon Bons 2 cups peanut butter 3/4 cup butter 4 1/2 cups confectioners' sugar 3 cups crispy rice cereal 6 (1 ounce) squares semisweet chocolate, chopped In a medium saucepan, melt together the peanut butter and butter, stirring occasionally until warm and smooth. In a large bowl, stir together the confectioners' sugar and rice cereal; pour the peanut butter mixture over the cereal mixture and use your hands to blend well. Roll tablespoonfuls of the mixture into balls and chill. In the microwave or in a metal bowl over a pan of simmering water, melt chocolate chips, stirring frequently until smooth. Dip the peanut butter balls into the chocolate using a toothpick. Place onto waxed paper to set.