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Chocolate Chip Thin Mint Cookies

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Thin Mint Girl Scout Cookies crumbled inside a rich chocolate chip cookie. These cookies are moist and chewy on the inside and crisp at the edges…just the way a cookie should be! Have I mentioned the crazy amount of Thin Mint Girl Scout Cookies at my house? A full case in fact! I already made some incredible Thin Mint Cheesecake Swirl Brownies with them so when I saw this recipe that originally called for Oreo Cookies, I had to make them! 🙂 Today I ran the 500 Festival Mini Marathon and thought that these would be the best way to celebrate! I finished running 13.1 miles in 2 hours and 6 minutes! Over 39,000 people descended on Indianapolis to participate in the race. Over 90,000 spectators were lined up along the route cheering everyone on! It sprinkled for the final 4 miles of the race but at least it held off until then. The coolest part of this mini marathon was running a lap around the Indianapolis Motor Speedway. I drive past it every morning on my way to work, but have never been inside the track. These cookies were the best after race snack, now if I could just keep my hands out of the cookie jar! 😉

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Chocolate Chip Thin Mint Cookies

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Ingredients 

  • 1 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
  • 11 broken pieces Thin Mint Cookies
  • 1 cup semi-sweet chocolate chips

Instructions

  • 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; 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.
Author: Laura

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Source: adapted from Lovin’ From the Oven, originally from Picky Palate

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