Thin Mint Crunch Cookies
- 2-1/4 cups All-purpose Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Salt
- 2 sticks Unsalted Butter, Softened
- 3/4 cups Granulated Sugar
- 3/4 cups Brown Sugar
- 1 teaspoon Vanilla Extract
- 1 teaspoon Peppermint Extract
- 2 whole Eggs
- 1-1/2 cup Thin Mint Cookies, Crushed Into Chunks
- 3/4 cups Miniature Semi-sweet Chocolate Chips
- Green Food Coloring
- Preheat oven to 375u0b0F.
- Combine flour, baking soda and salt in a small bowl.
- Beat butter, granulated sugar, brown sugar, vanilla and peppermint extracts in a large bowl until creamy. Add eggs, one at a time, beating well after each addition.
- Gradually beat in the flour mixture. Stir in cookies and chocolate chips. Stir in desired amount of food coloring.
- Drop by rounded tablespoonfuls onto ungreased baking sheets. Slightly flatten each cookie so that it spreads better when it bakes.
- Bake for 9-11 minutes or until golden brown.
- Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
allpurpose, baking soda, salt, butter, sugar, brown sugar, vanilla, eggs, cookies, chocolate chips, green food coloring
Taken from tastykitchen.com/recipes/desserts/thin-mint-crunch-cookies/ (may not work)