Triple Chocolate Thin Mint Cookies

Triple Chocolate Thin Mint Cookies Recipe is filled with cocoa powder, Thin Mints, and milk & semi-sweet chocolate chips. If these cookies don’t satisfy the chocoholic in your life I don’t know what will!

Years ago I was a girl scout. I was a brownie to be exact and only a brownie. Funny that I was the only category named after a dessert! Hmm.. LOL

Anyways Thin Mint’s have and always will be my number one. So chocolatey but minty and having them frozen with ice cream? OH MA GAWW!! Delicious.

After I made these Apple Cinnamon Roll Doughnuts I wanted cookies. Because I am never satisfied with one baked good. Sad, but true. Anyways I crushed up 1 sleeve of Thin Mints and added them to this delicious triple chocolate cookie dough.

This recipe is inspired by one of Jenny’s recipes at Picky Palate. To be honest I knew I wanted to grind up Thin Mints into cookies from some Cookies & Cream Cookies she made years ago. This idea has been on my to-do list for a while now and I knew I could pawn off cookies this weekend so that was the schedule. But great minds think alike and Jenny posted basically the same cookie recently!

I used my own chocolate chip cookie recipe and added peppermint extract to keep in with the Thin Mint theme. I used 1/2 tsp in this large batch and gosh darn you could smell that peppermint. And you better believe you could taste it! LOL

This recipe is easy and makes a bunch. Perfect for freezing and baking up a fresh batch for a neighbor, co-workers, friends or the kind lady doing your taxes 🙂

Please let me know if you make this Triple Chocolate Thin Mint Cookies recipe by leaving a review below!

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Triple Chocolate Thin Mint Cookies

• Author: Confessions of a Baking Queen
• Prep Time: 10 Minutes
• Cook Time: 12 Minutes
• Total Time: 2 Hours 22 Minutes
• Yield: 2.5-3 Dozen Cookies 1x
• Category: Dessert
• Method: Bake
• Cuisine: American

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Description

Triple Chocolate Thin Mint Cookies Recipe is filled with cocoa powder, Thin Mints, and milk & semi-sweet chocolate chips. If these cookies don’t satisfy the chocoholic in your life I don’t know what will!

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Scale 1x2x3x

Ingredients

• 1 cup unsalted butter (2 sticks)
• 1 cup granulated sugar
• 3/4 cup light brown sugar, packed
• 2 eggs
• 1 tbsp vanilla extract.
• 1/2 tsp peppermint extract
• 2 1/2 cup all-purpose flour
• 3/4 cup Guittard Dutch Cocoa Powder
• 1 Sleeve Thin Mints, crushed
• 1 1/2 tsp baking soda
• Pinch of salt
• 1 cup milk chocolate chips
• 1 cup semi-sweet chocolate chips

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Instructions

1. In the bowl of an electric mixer cream butter and sugar for 3 minutes. Add in eggs, one at a time and vanilla and peppermint extracts.
2. In a large bowl sift together flour, cocoa powder, Thin Mint crumbs, baking soda, and salt. It is important to sift the ingredients together.
3. In 3 portions add the flour mixture to the butter mixture. Mix until just combined and fold in the chocolate chips. Cover and chill for 2+ hours in the fridge.
4. Preheat oven to 350F and line a baking sheet with a Silpat (affiliate link) liner if using. Scoop into 2tbsp balls and cook for 10-12 minutes. Mine cooked for 10 1/2 minutes you want them to look under baked so they will set up when cooled and still be soft.

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Notes

*total time includes chill time

Keywords: thin mint dessert recipes, chocoholic cookies

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Inspiration for this recipe: Cookies & Cream Cookies at Picky Palate