Happy Saint Patrick's Day!

As promised here is the Mint Chocolate Chip Cookie recipe.  The turned out fabulous and were a huge hit at work!  Happy baking and hope you enjoy your Saint Patrick's Day!

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1	pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2	cup butter or margarine, softened
1/4	to 1/2 teaspoon mint extract
6	to 8 drops green food color
1	egg
1	cup creme de menthe baking chips (I used chopped Andes Mints)
1	cup semisweet chocolate chunks 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. Using small cookie scoop or teaspoon, drop dough 2 inches apart on ungreased cookie sheet. 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.