Dessert

Mint Cookies – Recipe For Creme De Menthe Cookies

I remember when I was a girl scout. I wanted the Thin Mints more than any other cookie I was selling. My mom used to buy several boxes for us. Even as an adult, the Thin Mints are usually the first box I’ll buy. I actually love to freeze them, making them even harder and crispier. There have been years where I’ve had enough Thin Mint cookies that we’ve been able to enjoy them throughout the entire year. I’d like to share a recipe for cookies that taste similar to the girl scout Thin Mints.

2 2/3 cups flour

1/2 cup white sugar

3/4 cup brown sugar

1/2 cup butter, softened to room temperature

2 eggs

2 teaspoons vanilla

1 teaspoon baking soda

1 teaspoon baking powder

1 package of Andes mint baking chips

I use a brand of vanilla that is quite strong, so usually only use one teaspoon of vanilla. I’ve also used both light and dark brown sugar on this recipe, both coming out great.

Mix together the butter and sugars. Add in the baking soda, baking powder, vanilla and eggs. Mix well. Add in the flour and mix well. Gently stir in the mint baking chips. Cover and chill about one hour. It’s also OK to leave the dough overnight in the refrigerator.

Remove from the refrigerator and form a small ball. Then flatten the ball with the palms of your hands. Place on cookie sheet and repeat until your cooking sheet is full. Bake 8-10 minutes at 350 degrees. Allow to cool just a minute before placing on cooling rack.

I can not always find the mint baking chips and so I also have a recipe using the Crème De Menthe wafers:

2 cups flour

1/2 cup butter, softened to room temperature

3/4 cup white sugar

1 egg

3/4 teaspoon vanilla extract

1/2 teaspoon baking soda

1/2 teaspoon salt

20-25 Creme De Menthe wafers, cut in half

Mix together the butter and sugar. Add in the egg and mix well. In a small bowl, combine the flour, baking soda and salt. Add to the butter mixture and mix well. Add in the vanilla and mix again. Cut dough in half. Shape the dough so that you’ll be able to slice it the next day for baking. Wrap each half in plastic wrap and refrigerate overnight.

Cut slices about 3/8 of an inch thick. Place slices on a cookie sheet. Place one piece of the candy on top of each slice. Now place another 3/8 inch slice on top of the candy. Seal as best you can. The cookies are now ready for baking. Bake about 10 minutes at 350 degrees.

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