Step up your cookie game this holiday season with this thin mint cookie recipe.
‘Tis the season for office holiday parties, ugly sweater parties, cookies exchanges, and a million other potluck-style gatherings.
But this year, why not try something different? No one waits all year for you to bring chocolate chip cookies, and no one wants a fourth batch of snicker doodles coming to the party.
Enter: the thin mint cookie recipe.
If you’re like me, then you ate the entire box of Girl Scout Thin Mints within 48 hours of receiving them, and later hated yourself for rushing through the experience and leaving yourself nothing for the third day.
Luckily, this thin mint cookie recipe is here to help you relive that goodness, and to give you something else to bring to that cookie exchange at Donna’s house (because some jack-wagon decided that what everyone needs each holiday season is more cookies).
So, take them to your next potluck, or do what I did. Tell your husband to take them to his office, then eat the entire batch of 16 by yourself when he forgets them at home…
…and then lie about it when he asks where the cookies went (you “gave them away”).
The man had signed up to run a half marathon that day. I wasn’t about to tell him how I’d spent my afternoon.
Whether you share the goodness or hoard it all for yourself, this thin mint cookie recipe is sure to please someone this holiday season. Check out the recipe below, and let me know which cookies you look forward to (or dread) every year in the comments!
- 1 stick (1/2 cup) butter, softened
- 1 cup granulated sugar
- 1 egg
- 1/2 tsp. vanilla extract
- 1/2 tsp. peppermint extract
- 1 cup all-purpose flour
- 1/3 cup cocoa powder*
- 1/2 tsp. baking soda
- 1 cup Andes baking pieces
- Optional: extra 1/3 cup chocolate chips
- 1. Preheat your oven to 350 degrees.
- 2. In a medium bowl, mix the butter and granulated sugar together until smooth.
- 3. Add the egg, vanilla, and peppermint extract, and mix until combined.
- 4. Add your flour, baking soda, and cocoa powder, and stir.
- 5. Add the Andes baking pieces and chocolate chips (if using,) and stir until combined.
- 6. Drop the dough (one teaspoon at a time) onto a cookie sheet, each one about an inch apart.
- 7. Bake in the preheated oven for 10-12 minutes.
- 8. Remove cookies from the oven, but leave on the sheet for another 5 minutes to set before removing with a spatula.
- 9. Enjoy being Queen of the 2017 Cookie Exchange.