So remember two months ago when Girl Scouts were on every corner selling their beloved cookies. I know you bought a few boxes, everyone did. Now those cookies are long gone and you think you have to wait until next spring before you can enjoy those yummy treats again, right?
Wrong! You can get that same thin minty goodness from your own kitchen! This isn't a 'copy cat' recipe, so it isn't the exact same thing as a Thin Mint. Depending on your cookie preferences, it is probably better! :) Move over Thin Mints... thick mint cookies is where it's at. Melt in your mouth, covered in dark chocolate, minty, delectable morsels...
1 cup cutter
.5 cup brown sugar
.5 cup sugar
1 tsp vanilla
1 tbsp peppermint extract
2 eggs
1 tbsp baking soda
.5 cup cocoa powder
2 cups flour
pinch of salt
6 oz. dark chocolate chips
6 oz. Andes mints, chopped
8 oz. dark cocoa mint Candy Melts
1. Whip butter in mixer, add both sugars and cream together. Add eggs, vanilla, mint extract, and baking soda and blend together.
2. Add one cup of flour and .25 cup of cocoa powder, mix together, repeat. Hand mix chocolate chips and Andes mints into the cookie dough. Refrigerate dough for 20 minutes.
3. Preheat oven to 350 degrees. Bake cookies for 15 minutes. Allow cookies to cool on rack.
4. Melt candy melts in microwave or double broiler. Dip each cookie into melted candy melts and place back on cooling rack. Allow 30 minutes for chocolate to set or refrigerate for a few minutes (if you can't wait ;) ).
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