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Double Chocolate Cookies With Thin Mints

June 29, 2010

Yup, it’s a cookie in a cookie. I found an orphaned box of Thin Mints in the back of the freezer. The next time our nieces and neighbors hit us up to buy Girl Scout cookies, I’ll be ordering extra Thin Mints.

Double Chocolate Cookies With Thin Mints


4 oz. unsweetened chocolate, roughly chopped
8 oz. semisweet chocolate, roughly chopped
1 cup light brown sugar, tightly packed
1/2 cup granulated sugar
3/4 cup unsalted butter
3 eggs
1 tspn. pure vanilla extract
1 1/2 cups all-purpose flour, sifted
1 tspn. baking soda
1 tspn. salt
1/2 cup Dutch processed cocoa powder, sifted
1 sleeve Thin Mints Cookies, roughly broken into chunks, not crumbs
1 1/2 cups dark chocolate chips (bittersweet or semisweet)


  1. Preheat oven to 325°F.
  2. Combine unsweetened and semisweet chocolates and melt using a double boiler.
  3. Beat butter and sugars on high for 2 minutes. Scrape down the sides of the bowl.
  4. Add vanilla and continue mixing for 30 seconds.
  5. Reduce mixer speed to medium and add eggs one at a time.
  6. Reduce mixer speed to low and add the melted chocolate. Beat for 30 seconds.
  7. Add flour, baking soda, salt and cocoa. Beat on low until thoroughly combined, scraping the sides of the bowl as needed.
  8. Stir in the Thin Mints chunks and chocolate chips.
  9. Scoop evenly portioned amounts of dough (about 1/4 cup in size) onto ungreased cookie sheets, allowing three inches between cookies.
  10. Bake for 16 – 20 minutes depending on the size of the cookies. They will look shiny and gooey in the cracks that formed during baking. When in doubt, under-baked cookies are tastier than crispy, over-baked ones.

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