Noms: Girl Scout Thin Mint Chocolate Chip Cookies


Girl Scout Thin Mint Chocolate Chip Cookies. Recipe at

Confession: As I was making these, I couldn’t shake this weird feeling that I was doing something terrible. I mean, you get Thin Mints once a year, maybe twice if you’re lucky, and there I was, smashing up half a box of them, turning them into a different cookie entirely. I felt like a monster.

But you know what? If making these makes me a monster, I’ll take being a monster. These might be the most amazing cookies I’ve ever made.

In terms of baking difficulty, these cookies are nothing special. I used my favorite standby, the Nestle Toll House chocolate chip cookie recipe, which I’ve used as the base for so many things — pretzel chocolate chip cookies, Oreo cookies and cream cookies.

Pieces of Thin Mint cookies sit in a blue bowl, with a box of the cookies in the background.

They get fun when you add the Thin Mints. I put them in a plastic bag to keep things clean and tidy, then broke them up by hand to varying sizes — I wanted some big chunks, so you could see and taste that there were cookies in your cookie, but it’s good to have a bunch of little crumb-y pieces, too, so you get cookie (and flavor!) in every bite. I broke up almost a whole sleeve of Thin Mints, which gave me about 1.25 cups of cookie to mix in. Feel free to use more!

Because no cookie is complete without chips (except you, snickerdoodles, you’re perfect), I added some Nestle mint chocolate chips that I had left over from Christmas baking, but not too many — I wanted the Thin Mint pieces to drive the mint flavor. I ended up using about a quarter cup of mint chocolate chips and a quarter cup of regular semi-sweet chips.

Cookie dough with chunks of cookie and chocolate chips sits in a bowl.

I’ve started calling this stage of baking cookies the “blob of possibilities” stage. It’s so sloppy and goofy looking, but give it a few minutes and you’ll have some super tasty treats!


I chilled the dough overnight, and when the time came to bake, I kept the dough balls smaller than I usually do — maybe the size of your average Brussels sprout? — so I could get a lot of cookies to share around the office. They baked a little flatter and firmer than I would have liked, but they stayed chewy, and stayed that way for a few days after. Yum.


A bunch of Thin Mint Chocolate Chip Cookies sit piled on top of one another.



Anyway, in summary, if you like mint and chocolate and great cookies, you need to make these ASAP. Get them before the Thin Mints are gone! Or, if you’ve missed them or want them in the summer, you could maybe cheat a little with some some Grasshoppers — I know I will. 🙂


Thin Mint Chocolate Chip Cookies


  • About 1 1/4 cups crushed Thin Mint cookies
  • 2 1/4 cups all-purpose flour
  • 1 tsp baking soda (I like to add just a pinch extra, too)
  • 1 tsp salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 3/4 cup white sugar
  • 3/4 cup packed brown sugar
  • 1 tsp vanilla extract
  • 2 large eggs, room temperature**
  • 1/2 cup chocolate chips — use mint chips, semi-sweet, dark, whatever you’d like!
  1. Crush up your Thin Mints! The size is up to you, but a combination of crumbs and bigger chunks (no bigger than maybe 1/4 cookie) works great. And remember, they’ll probably break up a little as you mix them in, too.
  2. Use a fork to combine your flour, baking soda and salt in a medium-sized bowl.
  3. In a large bowl, use an electric mixer on medium speed to mix together the butter, sugars and vanilla until creamy.
  4. Add eggs one at a time to the butter/sugar mixture, blending well after you add each one.
  5. Gradually add the flour mixture to the egg/butter/sugar mixture in the big bowl, about a third at a time.
  6. Use a spatula or wooden spoon to mix in the chips, then, carefully, mix in the cookie pieces, too.
  7. Cover the bowl tightly, then chill for a few hours or overnight.
  8. When you’re ready to bake, preheat your oven to 375*.
  9. Use your hands to gently shape dough into balls — I used about a standard-meal-sized-spoon-ful of dough for each one — then place them about two inches apart on a cookie sheet. I lined my sheets with parchment paper.
  10. Bake for 8-10 minutes or until golden. Keep an eye on them — if they’re little, they might burn fast!
  11. Cool on sheets for a few minutes (mine went about five), then remove to cool completely on cooling racks.
  12. Enjoy! And share, too. 🙂

Adapted from  Original Nestle Toll House Chocolate Chip Cookies.

** My hero Sally of Sally’s Baking Addiction taught me that it’s a good idea to keep your eggs and butter the same temperature — they combine better that way. Just pull them out of the fridge at the same time, and let them warm up for half an hour. Or, if you need to move quickly, Sally says you can warm up the eggs by putting them in a cup of hot water. I haven’t tried that, though!

Transparency alert: No one asked or paid me to write this post or use any of the products in it, I am not affiliated with Girl Scouts other than having been one until I was 13, and I paid for my Thin Mints with my own money. All opinions are my own. 🙂


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