Minty Grinch Cookies

Minty Grinch Cookies

There’s no need to visit Whoville to steal any of these cookies.

My friends own greenSinner, a sustainable floral business in Pittsburgh’s Lawrenceville neighborhood. Segmented into three distinct sections, Lawrenceville was originally built to house steel workers, and their families, employed by the mills along the Alleghany River. Tightly packed row houses nestled between abandoned warehouses and a bustling business district adds to the neighborhood’s urban appeal.

This past weekend, the community members hosted their annual Lawrenceville Joy of Cookie tour. Local merchants offer free cookies in hopes of luring holiday shoppers into their stores. The event has grown in popularity over the years. So much so that organizers recommended each merchant have roughly 100 dozen cookies available for the four day event. It took me four hours to stop and sample at every store last year.

The bat signal was initiated and I answered the call with two unique cookie recipes. I wanted my friends to have cookies that was bold enough to handle their larger-than-life personalities while remaining small enough to fit in their snug little shop. First, an incredible Devil Chocolate Chip (posting soon) and then these Minty Grinch beauties. I ended up making nearly 30 dozen cookies over a span of four days. Talk about a sugar rush!

Minty Grinch Cookies
 
Prep Time
Cook Time
Total Time
 
Recipe Type: Dessert
Serves: 3.5 dozen
Ingredients
  • 1 cup white sugar
  • 1 cup brown sugar
  • 2/3 cup unsalted butter, softened
  • 2/3 cup butter shortening
  • 2 eggs
  • 2 tsp. vanilla extract
  • 1 tsp. peppermint extract
  • 6-8 drops green food coloring
  • 3 cups flour
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1 cup mini chocolate chips
  • 9 oz. mint M&M candies
Instructions
  1. Preheat oven to 350 degrees. Mix sugars, butter and shortening until light and fluffy.
  2. Next add the eggs, vanilla and peppermint until combined. Add food coloring to achieve the desired consistency.
  3. Slowly add the flour, baking soda and salt. Be careful not to over mix the dough.
  4. Turn off the mixer and hand fold the chocolate chips and M&M candies until well combined.
  5. Using a small ice cream scoop, drop the cookies onto ungreased cookie sheets about 2 inches apart. Bake at 350 degrees for 6 to 8 minutes, rotating the trays halfway through.
  6. Remove from the oven and allow the cookies to cool completely on the cookie sheet. I have found this to be the best way to guarantee perfectly soft cookies each and every time.

 

Comments

  1. These cookies were delicious! I recently made a version of these after having them at greenSinner and wish I would have remembered to look up your recipe first. I really like how you used butter and shortening, and vanilla and peppermint. I’ll have to use your recipe next time. Thanks!

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