I'm pretty happy with my Chewy Chocolate-Mint Cookie recipe, but I like mint a lot, so I wanted to try to come up with a different sort of mint cookie recipe. Thinking over options, I decided to put together a mint cookie with some crunch.
Once again I relied on the one-two punch of Andes chips and mint extract to give these cookies a strong (yet not overpowering) mint flavor, along with vanilla extract to help them taste more like cookies than candies. Once again, the combination worked great. Everything else is pretty much a basic cookie. The result: a mint cookie that was crunchy without being either crumbly or overly hard. Mission accomplished!
Crunchy Mint Cookies
Yield = approximately four dozen cookies
1 cup butter-flavored shortening
1/2 cup granulated sugar
1/2 cup light brown sugar
2 eggs
1/2 teaspoon mint extract
1/2 teaspoon vanilla extract
1 package (10 ounces) Andes creme de menthe baking chips
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
In stand mixer or large bowl, cream the shortening and sugars until light and fluffy. Add eggs and mint and vanilla extracts and mix to incorporate. Mix in the creme de menthe chips, then add the flour, baking sodaand salt and mix to incorporate. Cover and refrigerate 30 minutes.
Preheat oven to 375 degrees and prepare two baking sheets with parchment paper.
Shape rounded teaspoonfuls of dough into balls and place 2 inches apart on baking sheets. Bake 9-10 minutes. Cool baked cookies for a few minutes on baking sheet before transferring to wire rack.
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