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Stuffed Thin Mint Chocolate Cookies

1 stick + 2 T. unsalted butter, softened

3/4 c. brown sugar

1/2 c. white sugar

1 egg

1 t. vanilla extract

1 t. mint extract

1 c. flour

2/3 c. cocoa powder

1/2 t. baking soda

1/2 t. salt

1 1/2 c. Andes mint pieces + additional for topping

10 Girl Scout thin mint cookies


1.  In a stand mixer cream together the butter and sugars until creamy.

2.  Add in the egg and extracts, stirring to combine.

3.  Sift in the flour, cocoa powder, baking soda and salt, scraping down the sides until combined.

4.  Fold in the Andes crushed mints.

5.  Refrigerate the dough for at least 1 hour.

6.  Preheat the oven to 350 degrees and grease a cookie sheet with non-stick spray.

7.  Using a cookie scoop, put a ball of dough in your hand and press down to make flat.  Place a thin mint in the middle.  Take another scoop of dough and place on top of the thin mint, pressing the edges together to form a seam around the cookie.  Press some additional crushed Andes mints on top and place on the baking sheet.

8.  Bake for 17 minutes or until edges are starting to firm up.  Let cool on the baking sheet.

 

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