Ingredients

The following ingredients have 48 Servings
  • 3 cups all-purpose flour (sifted)
  • 1 cup whole wheat flour*
  • 1 Tablespoon baking soda
  • 1 teaspoon salt
  • 3/4 teaspoon cinnamon
  • 1 cup unsalted butter
  • 1/4 cup organic shortening**
  • 1 3/4 cup granulated sugar
  • 1 tablespoon molasses
  • 2 tsp. vanilla extract
  • 2 large eggs
  • 1 large egg yolk
  • 1/2 cups bittersweet chocolate chips
  • 48 Junior Mints candies

Instruction

  • Heat oven to 365 F. or 355 F. for convection ovens
  • Line 2 cookie sheets or baking pans with parchment paper or silicone baking mats.
  • In a small bowl, whisk together flours, baking soda and salt; set aside. In the bowl of a stand mixer, or a large mixing bowl, cream together butter, shortening, granulated sugar, molasses, and vanilla on high speed until creamy and combined, about 2 minutes.
  • Add eggs and yolk, one at a time, mixing well after each addition. Stir in flour mixture on low speed or by hand. To prevent dry, tough cookies, do not over mix. Stir in chocolate chips.
  • Use a cookie scoop to create balls of dough, placing a Junior Mint into the center of each ball. Space balls of dough evenly on the pan, at least 2 inches apart.
  • Bake for 10 to 11 minutes. Remove pans from oven and allow cookies to sit on pans for 2 minutes before transferring to wire racks to cool completely.