2 sticks butter
2 3oz pkgs (instant) pistachio nut pudding
2 cups flour
1 tsp. baking soda
12oz bag mini morsels chocolate chips
Preheat oven to 350. Cream together first 3 ingredients until smooth. Add flour and baking soda. Fold in chocolate chips. Drop by teaspoonfuls (about 1 inch apart) onto un-greased baking sheet. Bake for 12 minutes.
1 (1 pound 1.5 ounce) pouch Betty Crocker® sugar cookie mix
1/2 cup butter or margarine, softened
1/4 teaspoon mint extract
6 drops green food color
1 cup creme de menthe baking chips
1 cup semisweet chocolate chunks
1.Mix cookie mix, butter, extract, food color and egg in bowl, 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 at 350 degrees F for 8 to 10 minutes. Cool 3 minutes; remove from cookie sheet to wire rack. Serve warm or cool completely. Store tightly covered at room temperature.
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