Thin Mint Girl Scout Cookie Stuffed Chocolate Chip Cookies!
- 2-½ cups All purpose flour
- ¾ teaspoons Salt
- 1 teaspoon Baking soda
- 1-¼ cup Brown sugar, packed
- ¾ cups White sugar
- 1 cup Unsalted butter, melted
- 2 Eggs
- 2 teaspoons Vanilla extract
- 1 cup Chocolate chips
- 1 cup Andean mints, chopped
- 1 box (9 oz size) Fine Mints
Whisk flour, salt and baking soda in a medium bowl. Put aside.
Using a stand mixer, whisk both sugars together until there are no large lumps. Add the melted butter and whisk until the mixture forms a mass and begins to pull away from the sides of the bowl. Scrape down the sides of the bowl with a spatula.
Whisk 1 egg into sugar-butter mixture, stirring until well blended. Scrape down the sides of the bowl with a spatula. Whisk the second egg and vanilla and scrape down the sides of the bowl again.
Add the dry ingredients to wet and stir with the beater attachment to combine completely. Make sure you have scraped the bottom of the bowl and that no traces of dry ingredients remain. Stir in the chocolate chips and chopped Andean mints with a spatula.
Preheat the oven to 375ºF. Refrigerate the dough for at least 10 minutes while the oven preheats, then take about a tablespoon of cookie dough and top with a thin mint. Be sure to completely cover the Thin Mint with the batter. Place on a baking sheet lined with parchment paper and repeat until the cookie dough is used up.
Bake cookies 3 inches apart on a parchment-lined baking sheet (about 6 cookies per baking sheet) for 10 to 12 minutes, until edges are set and cookie begins to turn brown Golden. Let cool on baking sheet for 3 minutes, then transfer to wire rack to cool completely.