I love Girl Scout cookies, especially Thin Mints and Samoas/Caramel DeLites. Accordingly, my sister sent me a recipe for Thin Mint Stuffed Chocolate Cookies.
Baking frenzy re-ignite.
Breakfast: Whole wheat English muffin with peanut butter, two clementines, and vanilla Activia yogurt
Lunch: Broccoli, carrots, bell peppers
Dinner from Pho Garden (take-out): Brisket and rare steak pho
What the kitchen looked like after I baked the Thin Mint Stuffed Chocolate Cookies. Brace yourself…
Thin Mint Stuffed Chocolate Cookies (from Lovin From the Oven)
Yields 32 cookies
3/4 cup unsalted butter, softened
1 cup granulated sugar
1 cup semi-sweet chocolate chips, melted
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/3 cup unsweetened dark cocoa powder
2 cups all-purpose flour
32 Thin Mint Girl Scout cookies (Keebler’s Fudge Shoppe Grasshopper Mint Cookies work equally well)
1. Cream together the unsalted butter and sugar.
2. Stir in melted chocolate, eggs, vanilla, baking soda, baking powder, and salt until well combined.
3. Gradually mix in the cocoa powder and flour until just combined. Chill dough in refrigerator for at least an hour.
4. Take about 2 teaspoons of the chilled cookie dough and flatten in the palm of your hand. Place the mint cookie on top of the flattened dough. Flatten another piece of the dough and place it on top of the mint cookie. Fold and pinch together the sides so that the cookie is completely covered, making an even layer of cookie dough around the thin mint. Repeat process with remaining cookies.
5. Place on parchment paper-lined cookie sheets, spacing about an inch apart. Bake 10-12 minutes. Cool for 2 minutes on the pan before transferring to wire cooling racks.
The result? A decadent, cakey chocolatey layer surrounding the crisp minty center. I attribute the soft cakiness to the rare inclusion of both baking powder and baking soda in this cookie recipe. Delish.
Cross-section of Thin Mint Stuffed Chocolate Cookie.