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

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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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.

That's it — enjoy your meal!

Thin Mint Stuffed Chocolate Chip Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions