What I love most about these grinch cookies is that they’re really moist and crunchy at the same time. Those are the perfect qualities of a cookie. This is also a pretty flexible dish. The original calls for green color and for mint chocolate bars, but I experimented and used different colors and different chocolates. They all ended up really good! The thing is, you can never go wrong with this as long as you already achieved the consistency. So feel free to experiment!
See what our friends from Stock Piling Moms have to say about the recipe:
“They are so good and remind me of Mint Chocolate Chip ice cream, which of course is my favorite flavor of ice cream. So now I can have that in a cookie form – BEST news ever! Hope you enjoy these cookies as much as me!”
My family really enjoyed these cookies! Thank you for sharing this with us! I’m sure this will be a hit during the twins’ birthday party.
Ingredients
- 1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
- ½ cup Land O Lakes butter or margarine, softened
- 6 to 8 drops Great Value green food color
- 1 Eggland’s egg
- ¾ package Andes Mints
- 1 cup Toll House semisweet chocolate chips
Instructions
- Heat oven to 350°F.
- In large bowl, stir cookie mix, butter, food color and egg until soft dough forms.
- Stir in chopped Andes Mints and chocolate chips.
- Using small cookie scoop or teaspoon, drop dough 2 inches apart on ungreased cookie sheet.
- Bake 8 to 10 minutes or until set.
- If your oven runs hot, then check them at 6 minutes.
- Cool for about 3 minutes; remove from cookie sheet to wire rack.
- Store tightly covered at room temperature.
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Quick Tip: You can also add white chocolate chips and peanuts for this, if desired.
Thanks again to Stock Piling Moms for this amazing recipe.
