These Chocolate Thinny Mint Cookies are a favorite at our house. These are a homemade spin off the scouts mint cookies. These chocolate mint cookies are easy to prepare though they do require a bit of time to chill in the refrigerator before baking. The photo shows two different ways to prepare these based on how you want them to look. For the right side we put the Andes Creme de Menthe baking chips in the batter before we chilled it. For the left side we left the batter plain, then as the cookies came out of the oven we sprinkled the Andes Creme de Menthe baking chips on the top. Both taste the same of course but the cookies on the left with the mint chips on top make it clear they are chocolate mint cookies. The cookies on the right just look like chocolate cookies so the mint is a bit of a surprise when you bite into them.
Chocolate Thinny Mint Cookies
1 1/2 sticks of unsalted butter
1 1/2 cups firmly packed brown sugar
2 Tablespoons water
in a saucepan. Warm over low heat until butter is melted, stirring constantly until combined then add…..
12 ounce bag of semi-sweet chocolate chips
and stir until partially melted before removing from heat. Continue stirring until the chocolate chips are completely melted. Pour mixture into large mixing bowl and set aside for about 10 minutes so the mixture can cool slightly. Meanwhile in medium sized bowl combine…..
2 1/2 cups all purpose flour
1 1/4 teaspoon baking soda
1/2 teaspoon salt
Set the flour mixture aside. Once the chocolate mixture has cooled slightly, set mixer to high speed then to chocolate mixture add…..
and mix just until combined. Reduce mixer speed to low. Add flour mixture a bit at a time, mixing until completely combined. Now you must decide how to use the…..
10 ounce bag of Andes Creme de Menthe baking chips
If dressing the TOPS of cookies with the baking chips go ahead and place the batter in the refrigerator to chill. If combining the baking chips IN the batter go ahead and add the baking chips to the batter stirring gently until combined. Once combined place the mixture in the refrigerator.
Chill the batter for about 1 hour.
Once the batter has chilled preheat oven to 350 degrees. Using a small cookie scoop, place the balls 2 inches apart on baking sheet. Bake 10-12 minutes being sure to not overbake. Remove from oven.
At this point if you put the Andes Creme de Menthe baking chips IN the batter remove cookies to wire rack to cool. If you are dressing the TOPS of the cookies with the Andes Creme de Menthe baking chips, scoop a small amount of the chips into a teaspoon. Then, using your fingers gently push the chips off the spoon onto the tops of the cookies and press the chips gently into the tops of the cookies. Once the tops have been dressed with the Andes Creme de Menthe baking chips, remove the cookies from the baking sheet to a wire rack to cool completely.
This recipe makes 5-6 dozen two bite sized cookies.