This recipe combines the delicious taste of Chocolate Chip cookies and Girl Scout Thin Mint cookies, creating the best mint chocolate chip cookies. My family loves Chocolate chip cookies and Girl Scout Thin Mint cookies, so I decided to make Chocolate Chip Thin Mint cookies.
Chocolate “Thin Mint” Chip Cookies
This recipe combines the delicious taste of Chocolate Chip cookies and Girl Scout Thin Mint cookies, creating the best mint chocolate chip cookies.
Equipment
- Mixer
- Cookie Scoop
- Oven
- Cookie Sheet
- Freezer bags
- Parchment Paper
Ingredients
- 20 tbsp Butter 2 1/2 sticks of butter at room tempature
- 1 1/4 cup Dark Brown Sugar
- 1 1/8 cup Granulated Sugar 1 cup and 2 tbsp
- 1 tsp Vanilla Extract
- 1/2 tsp Peppermint Extract
- 2 Eggs
- 1/2 tsp Kosher Salt
- 1 1/2 tsp Baking Powder
- 1 1/4 tsp Baking Soda
- 3 cups All Purpose Flour
- 1 1/2 cups Semi-sweet chocolate chips
- 1 1/2 cups Crushed Thin Mintes About 10 cookies
- Green Food Dye Optional
Instructions
- Cookies need to sit in the freezer for 36-72 hours before baking
- Add butter, sugar, vanilla and peppermint extract in a mix bowl. Mix until well combined.
- Add one egg, mix, add the 2nd egg and mix
- Add kosher salt, baking soda, and baking powder and mix.
- Add flour and mix
- On low, mix in chocolate chips and thin mint cookies. Optional, mix in green food dye.
- Using a cookie scoop, make golf ball size cookie balls and place them in 2 freezer bags, put 18 scoops into each bag.
- Freeze dough for at least 36 hours, dough can stay for up to 1 month in the freezer.
- For baking, take a cookie sheet, line it with parchment paper and heat the oven to 350 degrees.
- Place the dough on the cookie sheet and let it sit at room tempature for 30 minutes.
- Bake the cookies for 12-14 minutes. Let cool for 10 minutes.
- Enjoy