thin mint stuffed chocolate chip cookies

Thin Mint Stuffed Chocolate Chip Cookies

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thin mint stuffed chocolate chip cookies

While waiting for Scandal to come on, I decided to make my two favorite cookies into one mega cookie.

Don’t judge me.

This recipe makes more than enough thin mint dough to be able to make this recipe and have some left over. You can make regular thin mints and dip in chocolate, or freeze the dough for another time.

I really don’t know what else to say about this. It’s a thin mint (sans chocolate coating, I’m not a fan of the chocolate coating but by all means, melt some chocolate and do you boo), stuffed inside of a chocolate chip cookie… I mean.

Just.

Here.

 

thin mint stuffed chocolate chip cookies

Start with the thin mint dough: sugar, vanilla extract, peppermint extract, cocoa powder, flour, butter, salt, cornstarch and milk. Ignore that Ghiradelli chocolate bar. I don’t know how she snuck in.

thin mint stuffed chocolate chip cookies

In a small bowl, whisk together flour, cornstarch, cocoa powder and salt. My bowl was OBVIOUSLY too small -____-

thin mint stuffed chocolate chip cookies

Cream the butter and sugar together. Add in vanilla extract, peppermint extract and the milk. The mixture will look gross and curdled, it’s fine though.

thin mint stuffed chocolate chip cookies

Gradually add the flour and cocoa mixture to the butter mixture.

thin mint stuffed chocolate chip cookies

It’ll look like a crumbly mess. It’s okay.

thin mint stuffed chocolate chip cookies

Take half of the dough and shape into a log about 1 1/2″ thick. Wrap in plastic wrap or wax paper. Repeat with the other half of the dough and freeze for an hour or two. It should be very firm.

thin mint stuffed chocolate chip cookies

Cut into slices no thicker than 1/4″. Any thicker and they won’t crisp up.

thin mint stuffed chocolate chip cookies

Bake on a parchment lined baking sheet @ 375F for 13-15 minutes.

thin mint stuffed chocolate chip cookies

Tada! At this point you could metl some chocolate and butter together and dip the cookies in there, but I’m not a fan of the chocolate coating. I like them just as they are…
except when I can stuff them inside of a chocolate chip cookie :X

Time for chocolate chip cookie dough! You can prep this while your thin mints are freezing.

thin mint stuffed chocolate chip cookies

You’ll need butter, brown sugar, white sugar,eggs, vanilla extract, sea salt, flour, baking soda and chocolate chips (sorry, forgot to take a shot of all the ingredients). Cream the butter with the sugars. Add in eggs, one at a time, then mix in flour + salt + baking soda mixture 1/2 cup at a time until fully incorporated.

thin mint stuffed chocolate chip cookies

Stir in the chocolate chips.

thin mint stuffed chocolate chip cookies

Take a heaping tablespoon of the chocolate chip cookie dough and flatten into a disc a little bigger than the thin mints.
Top with a thin mint.
Top with another heaping tablespoon of the chocolate chip cookie dough. Press along edges to seal in the thin mint. Yeee!

thin mint stuffed chocolate chip cookies

These bad boys spread quite a bit, so leave a good 2″ between each cookie on a parchment lined baking sheet.

thin mint stuffed chocolate chip cookies

AHHH!!!!!

thin mint stuffed chocolate chip cookies

LIKE SERIOUSLY OMFGYG!

Thin Mint Stuffed Chocolate Chip Cookies

thin mints adapted from baking bites
makes ~40 thin mints, ~24 stuffed chocolate chip cookies

for the thin mints

2 1/4 cups all purpose flour
1/4 cup cornstarch
6 tbsp unsweetened cocoa powder
1/2 tsp sea salt
1 cup white sugar
1/2 cup butter, room temperature
1/3 cup whole milk
1/2 tsp vanilla extract
3/4 tsp peppermint extract

for the chocolate chip cookies

1 cup of butter, room temperature
1 cup  brown sugar
1/2 cup white sugar
2 eggs
1 tbsp vanilla extract
1/4 tsp sea salt
2 1/4 cup flour
1/2 tsp baking soda
2 cups chocolate chips (milk or dark, I used dark)

 

Directions

for the thin mints

In a small bowl, whisk together flour, cornstarch, cocoa powder and salt. In a large bowl, cream together butter and sugar.

Add in the milk and the extracts and mix at low speed.  Mixture will look curdled – don’t worry, it’s fine. Gradually, add in the flour mixture until fully incorporated.

Shape dough into two logs, about 1 1/2 inches (or about 4 cm) in diameter. Wrap in plastic wrap or wax paper and freeze for at least 1-2 hours, until dough is very firm.

Slice dough into rounds not more than 1/4 inch thick (if they’re too thick they won’t crisp up) and place on a parchment-lined baking sheet. The cookies won’t spread too much, so you can place them close together.

Bake for 13-15 minutes, until cookies are firm at the edges. Cool cookies completely on a wire rack.

 

for the chocolate chip cookies

In a large bowl, combine flour, salt and baking sod and set aside.

Cream together sugars and butter in a medium bowl until light and fluffy. Add in vanilla extract. Add in eggs, one at a time, until well incorporated.

Add flour mixture into butter mixture 1/2 a cup at a time until all the flour has been incorporated. Stir in chocolate chips. Chill for about 30 minutes to make the dough easier to work with and shape around the thin mints.

 

put it all together

Preheat oven to 300F.

Take a heaping tablespoon of chocolate chip cookie dough and flatten into a disc a little bit larger than the diameter of your thin mints.

Top with a thin mint, and another heaping tablespoon of chocolate chip cookie dough, pressing edges of the top and bottom dough layers together to seal.

Place cookies on a parchment lined baking sheet. These will spread quite a bit, so leave about 2 inches between each cookie.

Bake for 20-22 minutes – the edges should just be turning brown. Cool on a wire rack as long as you can stand it. I lasted 8 minutes.

 

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