It’s that time of year again.
Girl Scout cookies are overtaking my cupboard. Not that I am at all disappointed. And seriously, how can you say no when they come knocking at your door?
Rather than sitting down to an entire sleeve or box of these little devils (which has been known to happen on more than one occasion in our house), I decided to whip up a mint-tastic new cookie in order to slow us down…and because they apparently do not have enough calories on their own. Hmm.
Regardless, these cookies are pretty fantastic.
Crunchy Thin Mint cookies and chocolatey mint candies, surrounded by a chewy, buttery cookie…
I mean how could you go wrong?
A cookie in a cookie? Annnnd mounds of mint-chocolate candies? I’d say that’s rather genius.
Give them a try for yourself! And just a little word of caution-this did not help with our situation of eating excessive amounts of cookies. Oh, well. You won’t be disappointed!
- 2 1/4 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) butter, softened
- 3/4 cup sugar
- 3/4 cup brown sugar
- 2 teaspoons vanilla
- 2 eggs
- 1 (3.4oz) package instant vanilla pudding
- 1 sleeve chopped Thin Mints, roughly 1 1/2 cups
- 14 Andes Mints, roughly chopped
- 1/2 cup mint M&M's
- Handful of mint M&M's, reserved
- Preheat oven to 375 degrees.
- Combine butter, salt, sugars, and eggs. Mix until light and fluffy.
- Add vanilla and pudding.
- Add flour and baking soda.
- Stir in cookies and mint candies.
- Chill dough for at least 30 minutes.
- Scoop dough onto baking sheet by generous tablespoons and press each cookie with additional mint M&M's.
- Bake 10-12 minutes. Let cool slightly on baking sheet before removing.
- You can substitute other mint cookies if you don't hoard Thin Mints in your freezer. Mint Oreos would be equally as delicious.
Here’s a little workout in case you’re feeling guilty: