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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.
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Prep Time 2 d
Cook Time 14 d
Course Dessert
Cuisine American
Servings 10

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