Chocolate Mint Cookies Taste Like Thin Mints Recipe

Name: Chocolate Mint Cookies Taste Like Thin Mints
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: Serves 1 or more
Ingredients: 1 cup (2 sticks) unsalted butter; 3/4 cup granulated sugar; 2 tablespoons water; 12 ounces semi-sweet chocolate chips; 2 large eggs; 2 cups all-purpose flour; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 20-24 Andes Mints Candies (about 1 package, or 4.67 oz)

Indulge in these irresistible chewy chocolate cookies, topped with the perfect amount of Andes mint for a taste sensation that's strikingly similar to your favorite Girl Scout Thin Mints! These melt-in-your-mouth cookies aren't overly minty, offering a delightful balance of chocolate and mint. Perfect for bake sales or satisfying your own sweet cravings, these easy-to-make cookies disappear in a flash! Recipe adapted from Allrecipes.

Prep Time 20 mins

Cook Time 40 mins

Calories 238 kcal

Protein 3g

Rating 4.0 (3 Reviews)

Chocolate Mint Cookies Taste Like Thin Mints

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Chocolate Mint Cookies Taste Like Thin Mints

1 cup (2 sticks) unsalted butter
3/4 cup granulated sugar
2 tablespoons water
12 ounces semi-sweet chocolate chips
2 large eggs
2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
20-24 Andes Mints Candies (about 1 package, or 4.67 oz)

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How to Make Chocolate Mint Cookies Taste Like Thin Mints

In a medium saucepan over low heat, melt 1 cup (2 sticks) unsalted butter with ¾ cup granulated sugar and 2 tablespoons water. Stir until smooth and butter is completely melted.
Add 12 ounces semi-sweet chocolate chips and stir until partially melted.
Remove from heat and continue stirring until chocolate is completely melted and smooth.
Pour the chocolate mixture into a large bowl and let stand for 10 minutes to cool slightly.
Beat in 2 large eggs, one at a time, at high speed until well combined.
Reduce mixer speed to low and gradually add 2 cups all-purpose flour, ½ teaspoon baking soda, and ¼ teaspoon salt. Mix until just combined. Do not overmix.
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Roll dough into 1-inch balls. Place on prepared baking sheets, leaving about 2 inches between each cookie.
Bake for 8-10 minutes, or until edges are set.
While cookies are baking, unwrap Andes mints and cut each in half.
Immediately upon removing cookies from the oven, place ½ an Andes mint on top of each warm cookie.
Let the cookies sit for 3-5 minutes to allow the mint to soften and slightly melt. Gently spread the melted mint if desired.
Let cool completely on baking sheets before serving. Enjoy!