It is Girl Scout cookie time around here! Thin Mints are a perennial favorite for many – right?! Well – this “Kitchenista” (as my sweet blogging friend, Laura has dubbed me) is not satisfied with just a regular ole’ Thin Mint Cookie.
So last year I decided to try chunking them up in my Jodi’s Almost Famous Chocolate Chip Cookie dough, and POW! Winner Winner Chicken Dinner! Nick (my son) awarded these his ALL-TIME FAVORITE version of my chocolate chip cookies.
So I couldn’t wait to get my hands on a box or two and make them for him again this year. After all, his birthday is coming up very soon, and for me, any excuse will do to bring a smile to my guys’ faces and bellies. 🙂
Hope you’ll give them a try! If you do, let me know what you think.
Girl Scout Thin Mint Chocolate Chip Cookies
1 lb (4 sticks) butter, softened to room temperature
1 1/2 cups packed brown sugar
1 1/2 cups granulated sugar
2 tsp vanilla extract
4 3/4 cups flour
2 tsp baking soda
1 1/2 tsp salt
1 bag Nestle’s Semi-Sweet Chocolate Chunks (or Chips)
1 sleeve of Girl Scout Thin Mint Cookies – crushed into chunks, but not pulverized
Mix softened butter and sugars with mixer until well blended. Add vanilla and eggs and mix until creamy. Add dry ingredients (flour, salt, baking soda) until well incorporated. Fold in chocolate chips and thin mint chunks.
Refrigerate dough for several hours or overnight.
Preheat oven to 375 degrees F. Shape dough into 1 1/2 – 2 Tbsp balls and flatten slightly. Bake on baking stone for 8-9 minutes. Let cool on stone for approximately 5 minutes, then remove to cooling rack to cool completely.
Cookies freeze well in Ziploc bags (and Nick actually prefers to eat them straight out of the freezer).
Cheers & Hugs,