Sunday, March 18, 2012

Chocolate Chip Thin Mint Cookies

I have a confession to make. I was never a Girl Scout. I never made it past Brownies.

I did, however, sell Girl Scout cookies. Back in the day, Samoas were my favorite, closely followed by Tagalongs. I couldn't understand why we couldn't get them year round. No matter how many boxes my parents bought, it was never enough to last through the year...

Fast forward 25(-ish) years, and both the times and my tastes have changes. Now I'm a sucker for Thin Mints, preferably straight from the freezer. And pre-ordering is a thing of the past. Now, we can simply walk down the street any day in March and pick up a box or two from the corner Girl Scout.

This innovation in delivery is what makes cookies like this possible. In the past, I would be too afraid of wasting precious Thin Mints to bake them into cookies. Now, I feel assured that if I use them up, I can buy more.

That deserves a big HUZZAH.

As for these cookies, I can see them becoming a yearly tradition. Consistency-wise, they remind me a LOT of the Mexican Chocolate Chip Cookies already on this blog -- soft, delicate, and buttery. I had to omit the peppermint extract, as I accidentally dumped my last bottle in a batch of ginger shortbread (oops!), but I didn't miss it a bit. The Thin Mints added plenty of mint all on their own.

Chocolate Chip Thin Mint Cookies
(from Sweet Pea's Kitchen)

¼ cup flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 stick butter, softened
  • 6 tablespoons sugar
  • 6 tablespoons brown sugar
  • 1 egg
  • 3/4 teaspoon vanilla
  • 1/4 teaspoon peppermint extract (or sub an extra 1/4 teaspoon vanilla)
  • 11 broken pieces Thin Mint Cookies
  • 1 cup semi-sweet chocolate chips

  • Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.

    In a large bowl whisk together flour, baking soda and salt; set aside.

    In the bowl of a stand mixer fitted with the paddle attachment, cream butter, and sugars until combined. Reduce speed to low and add egg, vanilla (and peppermint extract, if using); mix until combined. Add flour mixture; mix until just combined. Stir in chocolate chips and Thin Mint Cookies until just combined.

    Drop by rounded tablespoons of dough onto parchment-lined baking sheets spacing 1 1/2-inches between each. Bake cookies until edges have just begun to set but centers are still very soft, 8-10 minutes.

    Let cool on baking sheet for 3 minutes before transferring to cooling rack.

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