- 1/2 Cup Butter softened to room temperature
- 3/4 Cup Granulated sugar
- 1 Large egg
- 1 tsp Vanilla extract
- 1/2 tsp Peppermint extract
- Green food coloring I used 16 drops
- 1 1/2 Cups White whole-wheat flour 6.4 oz
- 1/4 tsp Salt
- 1 tsp Baking powder
- 1 tsp Cornstarch
- 1/2 Cup Mint Chocolate Chip Brownie Brittle Crushed (Plus additional for topping, if desired)
- 1/4 Cup + 2 Tbsp Mini chocolate chips
Line acookie sheetwith parchment paper and set aside.
Using anelectric mixer,beat together the butter and sugar in a large mixing bowl until it’s light and fluffy. Then add in the egg, vanilla extract, peppermint extract, and food coloring*. Beat until fluffy and well mixed.
In a separate,medium sized bowl, combine the flour, salt, baking powder and corn starch. Slow stir the flour mixture into the butter mixture, until the dough forms a ball. Then, stir in the crushed Brownie Brittle and chocolate chips.
Drop the dough onto the prepared cookie sheet, in 1 TBSP sized balls, only pressing down slightly. You want the balls to be taller than they are wide. If you want extra-pretty cookies, press a few extra pieces of Brownie Brittle into the tops of each cookie. Place the cookies in the freezer for at least 2 hours.
Once frozen, bake the cookies in a 350 degree oven until they are just set, and the edges just begin to harden,** about 10-11 minutes.
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to completely cool.
* You want the butter mixture to be VERY green. Once you stir in the flour, the color lightens substantially.
** The cookies will feel very soft and underdone, but they firm up a lot once cooled. You don’t want to over-bake them, as you want them thick and chewy!