• 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
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 FoodFaithFitness.com