Thin Mint Stuffed Chocolate Chip Cookies Recipe

Name: Thin Mint Stuffed Chocolate Chip Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2-1/2 cups All-purpose Flour; 3/4 teaspoons Salt; 1 teaspoon Baking Soda; 1-1/4 cup Brown Sugar, Packed; 3/4 cups White Sugar; 1 cup Unsalted Butter, melted; 2 Eggs; 2 teaspoons Vanilla Extract; 1 cup Chocolate Chips; 1 cup Andes Mints, Chopped; 1 box (9 Oz. Size) Thin Mints

Servings: persons

2-1/2 cups All-purpose Flour
3/4 teaspoons Salt
1 teaspoon Baking Soda
1-1/4 cup Brown Sugar, Packed
3/4 cups White Sugar
1 cup Unsalted Butter, melted
2 Eggs
2 teaspoons Vanilla Extract
1 cup Chocolate Chips
1 cup Andes Mints, Chopped
1 box (9 Oz. Size) Thin Mints

1
Whisk flour, salt, and baking soda in a medium bowl. Set aside.
2
Using a stand mixer, whisk both sugars until large clumps are gone. Add melted butter and whisk until the mixture forms one mass and starts to pull away from the sides of the bowl. Scrape the sides of the bowl with a spatula.
3
Whisk 1 egg into the sugar-butter mixture, stirring until fully mixed in. Scrape the sides of the bowl with spatula. Whisk in second egg and vanilla and scrape the sides of bowl again.
4
Add dry ingredients to wet and stir with beater attachment to fully combine. Make sure you've scraped the bottom of the bowl and there are no streaks of dry ingredients left. Stir in chocolate chips and chopped Andes Mints with a spatula.
5
Preheat oven to 375u00b0F. Refrigerate dough for at least 10 minutes while oven preheats, then take about a 2-tablespoon-sized scoop of the cookie dough and cover a Thin Mint. Be sure to completely cover the Thin Mint with the dough. Place on a parchment-lined baking sheet and repeat until cookie dough is all used up.
6
Bake cookies 3 inches apart on a parchment-lined baking sheet (about 6 cookies per baking sheet) for 10 to 12 minutes, until edges are set and cookie is beginning to turn golden brown throughout. Let cool on the sheet for 3 minutes, then transfer to a wire rack to cool completely.

1140

kcal

Calories

Fat

127

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2-1/2 cups All-purpose Flour, 3/4 teaspoons Salt, 1 teaspoon Baking Soda, 1-1/4 cup Brown Sugar, Packed, and more.

Yes, Thin Mint Stuffed Chocolate Chip Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Thin Mint Stuffed Chocolate Chip Cookies

How did you like this recipe?

Frequently Asked Questions