These mint chocolate chip cookies are a twist on the classic sugar cookie recipe and are quick, easy and even whole wheat! Perfect for Christmas!
How was your Thanksgiving? Did you ingest a LOT of gluten free stuffing and roasted sweet potato pie bites?Are you still in a food coma? BECAUSE, if you’re not, I TOTALLY take back the opening sentence.
I just can’t be friends with peeps who don’t eat themselves silly on a day that involves roasty, toasty birdy goodness AND little squares of crunchy but still sort of soft, pieced of carby numnums.
Ours was CRAZY. And by crazy I mean that it wasn’t AT ALL, because my family already celebrated Thanksgiving, due to being from the land of snow dogs and Maple Syrup.
Sidenote: I totally typed “Canadian” But then decided that was much too boring, and it needed more DESCRIPTION. Just in case you were wondering how I type these posts.
I made my first WHOLE turkey (see below!) It was actually SO good. But, since there are only 2 of us, we have leftovers for DAYZ.
Not that I am complaining. I also can’t confirm or deny that we had stuffing. Like, from a box. Because I am the world’s most fail food blogger and I was too lazy to make my own. For the vegetable portion, I made those Balsamic Roasted Brussels Sprouts from a few weeks back.
I’m still stuffed.
You can Judge me for the boxed stuffing. But, it totally rocked my sockies, so I’m good with it.
ANYWAYS, the sequel.
Now that Turkey Day is over, we can go FULL FORCE into Christmas…although we did start early with those Mini Mint White Chocolate Cheesecakes and Mint Paleo Gluten Free Chocolate Cake. Whatever, I had to get PEPPERMINTING all the things out of my system. You understand.
Now, you guys obviously remember that tower of crunchy, chocolatey pumpkin Trifle YUM from a few weeks back amIright? Where I discussed the NEED to Holiday-I-fy my current obsession, Brownie Brittle?
Obviously, we can’t push it off the Christmas train. So, today we are being all sorts of Holiday inclusive.
And, if being nice, inclusive humans isn’t enough to make you feel good about your life, we’re eating cookies.
Which can never go wrong. Even when they do, they’re right.
Don’t think about that sentence. GO WITH IT.
This sugar cookie recipe is based off another sugar cookie recipe that I posted LAST Christmas, and then I decided to give them some jazzy-chocolate-crunchy-minty-fresh kinda nums by mixing it all up with Mint Chocolate Brownie Brittle.
I have to say, that is my most FAVORITE flavor of the treats. I can’t get ENOUGH chocolate and peppermint. In sugar cookies, in White Chocolate Biscotti. I JUST LOVE IT.
The cookies are seriously THICK, soft and chewy (which, in my opinion, is the ONLY way a cookie should be) and then they have that SURPRISE crunch factor.
You know about my texture-freak ways. So, this, it makes me one happy camper.
Except I don’t camp in the winter. I ain’t no “survival man” or whatever that crazy guy on TV calls himself.
This is my suggestion (read:order): Let’s all make Mint Chocolate Brownie Brittle Cookies and then sit around in our comfy Pjs, sipping hot chocolate and watching the Fire Place Channel on TV, so we can pretend like we’re being all campy and adventurous.
I know you watch it too.
Mint Chocolate Chip Cookies with Brownie Brittle
- 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.
Recipe Notes* 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!
Want more Christmas Ideas?
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