Imagine biting into a soft, decadent chocolate cookie that's packed with the irresistible crunch of Thin Mints - a dessert that will make your taste buds dance with pure delight! These extraordinary cookies are not just another sweet treat; they're a magical fusion of classic chocolate chip cookies and the beloved Girl Scout Thin Mints that will have everyone begging for your secret recipe. Whether you're a chocolate lover, a mint enthusiast, or simply someone who appreciates a phenomenal cookie, this recipe is about to become your new obsession!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup Thin Mints, crushed
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and mix until fully incorporated.
- In a separate bowl, whisk together flour, baking soda, and salt to ensure even distribution of dry ingredients.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Gently fold in the crushed Thin Mints, distributing them evenly throughout the cookie dough.
- Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are set but still soft.
- Remove from oven and let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Tips
- • Ensure your butter is truly softened but not melted for the perfect cookie texture • Don't overmix the dough - this can make cookies tough instead of tender • Use a cookie scoop for uniform cookie sizes and even baking • Let cookies cool slightly on the baking sheet before transferring to prevent breaking • For extra indulgence, consider drizzling melted chocolate over cooled cookies • Store in an airtight container to maintain freshness and soft texture • These cookies freeze beautifully - make a double batch and save some for later!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 3g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 40mg
