Mint Chocolate Chip Brownie Brittle™ Sugar Cookies

• 1 1⁄2 cups white whole-wheat flour (6.4 ounces)

• 1⁄4 teaspoon salt

• 1 teaspoon baking powder

• 1 teaspoon cornstarch

• 1⁄2 cup butter, softened to room temperature

• 3⁄4 cup granulated sugar

• 1 large egg

• 1 teaspoon vanilla extract

• 1⁄2 teaspoon peppermint extract

• Green food coloring (to desired color – this recipe had 16 drops)

• 1⁄2 cup Mint Chocolate Chip Brownie Brittle, crushed (plus additional for topping, if desired)

• 1⁄4 cup + 2 tablespoons mini chocolate chips

To Prepare:

In a medium mixing bowl, mix together the flour, salt, baking powder and cornstarch. Set aside.

In a separate, large mixing bowl beat together the butter and sugar using an electric mixer, until light and fluffy.

Add in the egg, vanilla extract, peppermint extract and green food color* and beat until fluffy and well mixed.

Slowly stir the flour mixture into the butter mixture until the dough forms a ball. Stir in the crushed Brownie Brittle and chocolate chips until evenly distributed.

Drop the dough in 1 tablespoon-sized balls on a cookie sheet lined with parchment paper and press down only slightly. You want the balls taller than they are wide. You can press a few extra pieces of crushed Brownie Brittle into the top of each cookie, if desired.

Place the cookie sheet into the freezer and freeze for at least 2 hours.

Once the cookies are frozen, preheat your oven to 350 degrees and bake the cookies 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, and then transfer to a wire rack to finish cooling.


• 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! Prep time: 10 minutes

Cook time: 10 minutes

Yield: 22 cookies

Recipe created by Food Blogger Taylor of