Thin Mint Mint Cookies
User Reviews
5
Thin Mint Mint Cookies
Description
The Thin Mint Mint Cookies recipe starts by creaming softened butter and sugar until fluffy, then mixing in eggs, peppermint extract, and green food coloring for color and flavor. A combination of baking powder, baking soda, cream of tartar, salt, and flour is folded in gently to keep the dough tender. Chopped Thin Mints cookies are folded partially into the dough to retain large pieces throughout.
After chilling the dough for about an hour, it is portioned and hand-shaped into long oval forms rather than typical cookie balls. Extra cookie chunks can be pressed onto the shaped dough for more visible pieces. The cookies bake at 350°F until lightly golden around edges. The final cookies have a soft crumb, mint flavor, and chocolate cookie pieces adding texture.
These cookies provide a minty chocolate flavor reminiscent of the original Thin Mints candy but with added softness and chewiness. They are suitable for serving as dessert or festive treats, especially during holidays.
The recipe emphasizes chilling the dough to help maintain the cookie shape and texture during baking. Cutting the Thin Mints into quarters rather than crumbs preserves their chunky texture inside the cookie.
Ingredients
- 1 cup butter softened (2 sticks)
- 1 & 1/2 cups sugar
- 2 large egg plus 1 egg yolk
- 1/2 teaspoon peppermint extract or more to taste
- 10-15 drops green food coloring
- 3 & 1/4 cups all-purpose flour spooned and leveled
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/2 teaspoon kosher salt
- 1 box Thin Mints or grasshopper cookies
- chocolate chips to top with (optional)
Instructions
- Preheat the oven to 350 degrees F. Line one or more baking sheets with parchment paper or a silpat.
- In a large bowl or stand mixer, beat the butter and sugar together. Scrape the sides and bottom of the bowl, then beat on medium for about 2 minutes, or until light and fluffy.
- Add the eggs + yolk, peppermint extract, and food coloring.
- In a separate bowl, combine flour, baking powder, baking soda, cream of tartar, and salt. Add to the wet ingredients and combine until the flour is not quite incorporated.
- Use a sharp knife to chop about 30 Thin Mints into quarters. Chop a few extra and set aside.
- Gently stir the cookies into the dough. Don't go crazy, you want the cookie chunks to stay big.
- Cover the dough and refrigerate for about an hour.
- Use a 1/4 cup measuring cup to form balls of dough and shape them into a long oval shape (not a ball shape, think more egg shape). Press a couple more cookie chunks into each cookie if they are looking sparse.
- Place them on the cookie sheet (the tall way) lined with parchment paper or a silicone mat. These are very large cookies, I only did 8 cookies per pan.
- Bake at 350 for about 8-10 minutes, or until BARELY starting to brown on the edges. The centers should mostly be not-shiny when you take them out, but a little shine is okay.
- Immediately press several chocolate chips into the top of each cookie. (You can skip this step if you want, but who says no to more chocolate?)
- Let cool 5 minutes on the pan, then remove to a cooling rack.
Notes
- Chilling the dough before baking helps the cookies hold their shape and improves texture.
- Cut the Thin Mints into quarters to keep larger cookie pieces visible in the final cookies.
- Use peppermint extract to control the mint flavor intensity to taste.
- Shaping the dough into ovals rather than balls creates a distinctive cookie appearance.
- Line baking sheets with parchment paper or Silpat to prevent sticking and ensure even baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 418 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 418kcal | 21% |
| Carbohydrates | 57g | 19% |
| Protein | 5g | 10% |
| Fat | 19g | 29% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 59mg | 20% |
| Potassium | 99mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 23g | 46% |
| Vitamin A | 412IU | 8% |
| Calcium | 50mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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