Thin Mints’ Chewier & More Festive Big Sis
If Thin Mint Girl Scout cookies had Christmas spirit, they would be these deliciously chewy and not-too-minty chocolate cookies. Perfect for holiday gifting or even Valentine's Day.
A friend of mine (@Kenziefroebe) gifted these in her holiday baskets this year, and after finishing them off in nearly one sitting, I had to get the recipe from her.
A couple notes for better baking:
I always recommend using a kitchen scale when baking for the best results. In the recipe below, you will also find measurements in grams where it matters (flour).
I also recommend using a kitchen scale to portion out the cookies so they bake evenly. Each (pre-baked) ball of dough weighed approximately 15 grams for this cookie recipe.
Chewy Chocolate Peppermint Cookies
Ingredients: for the cookie dough
1 1/4 c unsalted butter, soft
2 c sugar
2 eggs
1 tbsp vanilla
2 c flour, all-purpose (240g)
3/4 c cocoa powder
1 tsp baking soda
1/2 tsp salt
1 tbsp crushed candy canes (add to the cookie dough)
Optional - 1ish tsp peppermint extract (add to the cookie dough)
Ingredients: for the topping
White melting chocolate (such as almond bark - my favorite is Ghirardelli melting wafers)
Crushed candy canes
Directions:
Cream the butter and sugar until light and creamy.
Mix in the eggs, one at a time, and then the vanilla until combined. If adding peppermint extract, add it here.
Gently add in the flour, cocoa, baking soda, salt, and crushed candy canes. Try not to over-mix.
Roll heaping teaspoons of dough and place on a cookie sheet. Set the rolled dough into the fridge while the oven preheats to 350° F.
Once preheated, bake cookies (directly from the fridge) for 8-10 minutes. Your oven may run hotter or cooler than mine; check at the 8-minute mark - that was my oven's sweet spot.
After baking, let the cookies cool, drizzle melted white chocolate, and sprinkle with crushed candy canes while the white chocolate is still wet.
These cookies stay soft and chewy for up to 5-7 days if stored in an airtight container on your counter. If they last that long!
Recipe adapted from Julie Blanner
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