Recipe by Sparkle 1874
I am not the greatest mint lover but even I have to admit that the fusion of mint and chocolate will silence the toughest critic. This recipe from "Hershey's Kitchen" will satisfy the strongest chocolate craving while leaving a refreshing aftertaste. (This cookie can be made with any flavour chips and all by itself).
Top Review by Mahogany
I love Girl Scout Thin Mints, but never usually buy them. I altered this recipe a bit, just based on my own desire for a twist. Instead of 2 tsp of vanilla, I added 1 tsp of vanilla to 1 tsp of peppermint extract...maybe a little more to taste. I also flipped the sugar measurements, opting for 1 cup of dark brown sugar to 3/4 cup of granulated sugar. From experience, I know that brown sugar yields a chewier cookie than a recipe with more white sugar. Then I added about 1/2 cup of Andes Creme de Menthes and only used 6oz of mini semi-sweet morsels. The end result was amazing with a stronger mint undertone. Everyone loved them, and I loved how soft they were.
- 236.59 ml butter, softened
- 236.59 ml granulated sugar
- 177.44 ml packed light brown sugar
- 9.85 ml vanilla extract
- 2.46 ml salt
- 2 eggs
- 473.18 ml all-purpose flour
- 118.29 ml cocoa
- 4.92 ml baking soda
- 395.10 ml mint chocolate chips
Directions See How It's Made
- Heat over to 375 degrees F.
- Beat butter, granulated sugar, brown sugar, vanilla and salt in a large bowl until creamy.
- Add eggs; beat well.
- Stir together flour, cocoa and baking soda.
- Gradually add flour mixture to butter mixture beating until well blended.
- Add chocolate chips to batter.
- Drop by rounded teaspoons onto an ungreased cookie sheet.
- Bake 8 to 10 minutes or until set. Cool slightly; remove from cookie sheet to wire rack.
- Cool completely.