Thin Mint Stuffed Chocolate Chip Cookies Recipe

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Chocolate chip cookies stuffed with Girl Scout Thin Mint cookies and full of chocolate chips and Andes Mints!

Prep time:
Cook time:
Servings: 24
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Ingredients

Cost per serving $0.24 view details
  • 1 cup (2 sticks) unsalted butter, melted and cooled to room temperature (8 oz/226g)
  • 1¼ cups packed light brown sugar (9 oz/250g)
  • ¾ cup granulated sugar (6 oz/175g)
  • 2½ cups all-purpose flour, spooned and leveled with a knife (10.5 oz/300g)
  • 1½ tsp kosher salt or ¾ teaspoon fine sea salt
  • 1 tsp baking soda
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 cup semisweet or bittersweet chocolate chips
  • 1 cup finely chopped Andes Mints (optional, if omitting use 2 cups of chocolate chips)
  • 1 box of Thin Mint cookies

Directions

  1. Whisk the flour, salt, and baking soda in a medium bowl. Set aside.
  2. Using a stand mixer, whisk both sugars until large clumps are gone. Add the melted butter and whisk until the mixture forms one mass and starts to pull away from the sides of the bowl. Scrape the sides of the bowl with a flexible spatula.
  3. Whisk in one egg to the sugar-butter mixture, stirring until it’s fully mixed in. Scrape the sides of the bowl with your spatula. Whisk in the second egg and the vanilla and scrape the sides of bowl again.
  4. Add the dry ingredients to the wet and stir with the beater attachment to fully combine. Make sure you’ve scraped the bottom of the bowl and there are no streaks of dry ingredients left. Stir in the chocolate chips and chopped Andes Mints with a spatula.
  5. Preheat the oven to 375ºF. Refrigerate the dough for at least 10 minutes while the oven preheats, then take about a 2 tablespoons sized scoop of the cookie dough and cover a Thin Mint. Be sure to completely cover the Thin Mint with the dough. Place on a parchment-lined baking sheet and repeat until cookie dough is all used up.
  6. Bake the cookies 3 inches apart on a parchment-lined baking sheet (about 6 cookies per baking sheet) for 10 to 12 minutes, until the edges are set and the cookie is beginning to turn golden brown throughout.
  7. Let cool on the sheet for 3 minutes, then transfer to a wire rack to cool completely.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 52g
Recipe makes 24 servings
Calories 227  
Calories from Fat 91 40%
Total Fat 10.28g 13%
Saturated Fat 6.3g 25%
Trans Fat 0.0g  
Cholesterol 39mg 13%
Sodium 214mg 9%
Potassium 64mg 2%
Total Carbs 31.66g 8%
Dietary Fiber 0.6g 2%
Sugars 21.08g 14%
Protein 2.49g 4%
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