Chocolate Peppermint Cookies with Thin Mints
Fudgy, brownie-like cookies flavored with peppermint extract and rolled in crushed Thin Mint cookies. Take your favorite Girl Scout cookies to the next level and bake up these bites of chocolate cookie heaven!
Chocolate Peppermint Cookies with Thin Mints
It’s Girl Scout cookie season here in the Midwest, and after running my first official Cookie Booth for my daughter’s troop, I can say with certainty that Thin Mints are by far the best-selling Girl Scout cookie. People line up at cookie booths to get their hands on as many boxes of these crunchy, minty cookies as they can. So when I was brainstorming ways to incorporate some of our own cookie stash into a new recipe, these Chocolate Peppermint Cookies were a no-brainer. Our favorite fudgy chocolate cookie base plus Thin Mints? Ohhhh yeah.
Why You’ll Love These Cookies
- Fudgy, brownie-like texture
- Minty flavor throughout the cookie
- Thin Mint pieces on top stay crunchy
- Perfect excuse to eat more Thin Mints 😉
How to Get Perfect Cookies
Chill the Dough
This mandatory step stiffens the dough so that it can be easily rolled into balls and then rolled in the crushed Thin Mint cookies. It also aids in proper cookie spread.
Roll the Dough Balls Smooth
You want to roll each dough ball into a smooth sphere. This ensures that your cookies will come out of the oven as round as possible.
Flatten the Dough Balls Pre-bake
Since the dough gets so cold during the chilling stage, I found it useful to flatten each dough ball into a hockey puck shape right before baking. I like to press extra Thin Mint pieces on top after this step.
Don’t Over-Bake
It’s important not to over-bake these cookies. I take mine out as soon as they start to crack a bit on the top. If your cookies aren’t cracking, don’t bake them longer than the recommended time, or you’ll risk over-baked cookies that aren’t fudgy in the middle.
Re-Shape Cookies Post-Bake
If any of your cookies look a little lop-sided when they come out of the oven, you can use the back of a spoon to gently tuck in any rogue edges.
Chocolate Peppermint Cookies with Thin Mints
Fudgy, brownie-like cookies flavored with peppermint extract and rolled in crushed Thin Mints for the ultimate chocolate cookie mashup!
Ingredients
- ~10 Thin Mint cookies, divided
- 1 cup (180g) semi-sweet chocolate chips
- 1/3 cup (78g) plant-based butter (or regular butter)
- 3/4 cup (150g) white granulated sugar
- 1 tsp vanilla extract
- 1/2 tsp peppermint extract
- 2 large eggs
- 1 cup (130g) unbleached all-purpose flour
- 1/2 cup (40g) Dutch-process cocoa powder (like Hershey's Special Dark)
- 1 tsp baking soda
- 1/2 tsp salt
Instructions
- Add 6 Thin Mint cookies to a large Ziploc bag. Use a rolling pin, or other object, to crush the cookies into crumbs or very small pieces. Add the cookie crumbs to a small bowl; set aside.
- In small, microwavable bowl, add the chocolate chips and butter. Microwave in 15-30 second intervals, stirring between each, until chocolate is melted and smooth; set aside.
- In a large bowl, whisk together the sugar, vanilla extract, peppermint extract, and eggs. Stir in the melted chocolate.
- Sift in the flour, cocoa powder, baking soda, and salt and use a large spoon to gently mix it all together. Your dough will resemble brownie batter. Cover and chill the dough for at least 1 hour.
- Preheat your oven to 350°F for 10 minutes and prepare a baking sheet (or two) with parchment paper.
- Scoop dough balls, six at a time, 3 Tbsp in size (roughly 52g each). Roll all of the dough balls smooth. Dip/roll each dough ball in the crushed Thin Mints, leaving the bottom crumb-free, and place on the baking sheet.
- Gently press each dough ball into a hock puck shape. Press extra chunks of Thin Mint cookies into the tops. Bake at 350°F for 9-11 minutes, being careful not to over-bake as that will lead to non-fudgy cookies.
- Allow the cookies to cool on the baking sheet for 1 minute before gently transferring to a cooling rack.
- Repeat Steps 6-8 to finish baking the cookies.
- Store any leftover cookies, once totally cool, in an airtight container at room temperature. For extra fudgy leftovers, heat a cookie in the microwave for 10-20 seconds before enjoying.
Notes
- Butter: I used Country Crock Plant Butter Sticks with Olive Oil.
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Did you make these cookies? I would love to see!
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These look absolutely minty chocolatey delicious!! 😋