Mint M&M Brownies

I debated saving this recipe for another day since my last post was also a chocolate mint recipe. But, thanks to St. Patrick’s Day, I kept seeing minty green treats pop up all over my feeds. And every time I did, I started thinking about these brownies again. So, I think it’s only fair I share these brownies today, while mint and shades of green are on your brain.

IMG_3308Mint M&Ms are pretty incredible. They taste a bit like Andes Mints, and a bit like those pastel mint candies some restaurants keep in a dish at the hostess table. They have a nice crunchy shell, and then a deliciously smooth, chocolate mint center. Plus, they come in a variety of green hues, so they add a fun bit of color when you bake with them.

I bought these M&Ms a while ago without a real plan, and decided they’d taste great mixed into brownies. I turned to a trusty brownie recipes from Sally’s Baking Addiction and simply mixed in my M&Ms instead of chocolate chips. These are very fudgy, dense brownies, with a rich chocolate base. They were the perfect base for Mint M&Ms!

These are a one bowl recipe and pretty quick to whip up, so they’re a great “brownies on a whim” recipe too. And if you don’t happen to have Mint M&Ms on hand, you could just use chocolate chips or swap in any other baking bits you like. I bet you Reese’s Pieces would be awesome–or caramel bits!

Mint M&M Brownies

Original recipe:  Sally’s Baking Addiction. I’ve made some swaps and rewritten things a bit. 

Yield: 30 brownies

Total Time: ~50 minutes 

Cook Time: ~30-36 minutes 

Ingredients

  • 3/4 cup unsalted butter
  • 2 oz of a semi sweet chocolate bar, coarsely chopped (you need 4 ounces total, but add the chocolate in two increments at two different points!)
  • 2 cups granulated sugar
  • 3 large eggs, at room temperature
  • 2 tsp vanilla extract
  • 1 cup unsweetened natural or dutch-process cocoa powder
  • 1 cup flour
  • 1 tsp salt
  • 2 oz of a semi sweet chocolate bar, coarsely chopped
  • 1 and 1/4 cups Mint M&Ms, chocolate chips or any other mix-in!

Directions

  1. Preheat your oven to 350F
  2. Grease a 9×13 pan with foil or parchment paper, leaving a little hanging over the sides so it’s easier to pull them out later
  3. Use a microwave safe bowl to melt your butter and 2 ounces of chopped chocolate. Melt in 30 second increments, whisking after each increment to make sure the ingredients to make sure the ingredients are mixed together. Do this until your mixture is smooth but be careful not to go too far–chocolate can burn!
  4. Whisk in your sugar until the mixture is completely combined
  5. Whisk in your eggs and vanilla. At this point the batter will be light brown
  6. Add in your cocoa powder, flour, salt and the other 2 ounces of chopped chocolate. Fold it all together with a wooden spoon or rubber spatula
  7. Mix in your M&Ms or other baking bits. Do this gently with your spoon or spatula, and be careful not to overmix the batter
  8. Pour your batter into the prepared pan. It will be super thick so you’ll need to use your spatula to spread it around and even it out
  9. Bake your brownies for about 30-36 minutes. Check on them as soon as you smell that telltale smell of brownies float through your kitchen, even if it hasn’t been 30 minutes yet. Use a toothpick in the center to check if they’re done. You’re looking for a few moist crumbs on the toothpick. If there is still wet batter on the toothpick, keep the brownies in the oven a bit longer. Mine took 35 minutes altogether
  10. Let the brownies cool completely on a wire rack before you cut them. If you try to cut brownies before they’re cool, they tend to crumble all over the place!

These will keep in an airtight container for about a week. Or, freeze them!

 

 

Mint Oreo Chocolate Chip Cookies

I have a friend who’s pretty passionate about Oreos. He tries every flavor he can get his hands on, from limited editions (like Peep Oreos) to international releases (like Strawberry Cheesecake). He’s my go-to source for flavor intel, and for recipe scheming, too.

Some of my Oreo experiments haven’t turned out very well. Certain flavors hold up better in baking than others. I had a string of failed attempts to bake with the Cookie Dough Oreos last fall: the Oreo layers kept dissolving in the oven, whether I stuffed them into brownies or cookies. Meanwhile, Halloween Oreos were a perfect baking ingredient.

This Mint Oreo Chocolate Chip Cookie recipe plays off the classic mint chocolate flavor combo, with a bunch of added texture. Mint Oreos are one of my all-time favorites, and I just knew they’d taste good in a dark chocolate chip cookie. I picked one of my go-to chocolate chip cookie doughs, from Jenny over at Picky Palate. It’s an incredibly flavorful base and holds up really nicely in the oven. I’ve used it for a range of recipes over the years, from Thin Mint-Stuffed Cookies to brownie-stuffed cookies.

These cookies are an incredible flavor explosion of mint, buttery dough and chocolate. During Girl Scout cookie season, you could swap some Thin Mints in there. This is also a great recipe for some St. Patrick’s Day fun with the little hints of green popping out of every cookie!

Mint Oreo Chocolate Chip Cookies

Original recipe: The dough and technique came from Picky Palate and I just swapped a few things around. I’ve also rewritten things a bit and added commentary. 

Yield: ~36 cookies

Suggested equipment: Mixer

Total Time: 30 minutes

Cook Time: ~13 minutes

Ingredients

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 3/4 cup light brown sugar, packed
  • 2 eggs, at room temperature
  • 1 tbsp vanilla
  • 3 1/2 cups all-purpose flour
  • 1 tsp kosher salt
  • 1 tsp baking soda
  • 3/4 cup dark chocolate chips
  • 1.5 cups crushed Mint Oreos (I broke each Oreo into ~4 pieces. This creme gets super messy, but it will taste great!)

Directions

  1. Preheat your oven to 350F
  2. Use your mixer to beat the butter, granulated sugar and brown sugar until it’s light and fluffy
  3. Add in the eggs and vanilla, then beat again until it’s well combined
  4. Use a separate mixing bowl to combine your flour, salt and baking soda
  5. Slowly add your dry ingredients to the wet ingredients. Make sure to use a spatula and scrap the sides of the bowl from time to time–sometimes dry ingredients like to hide at the bottom, and then they don’t get incorporated properly!
  6. Use a wooden spoon to mix in the chocolate chips and Oreo bits. I switched to a spoon at this point because the dough got pretty tough, and it was just easier than keeping it in the mixer
  7. Line a baking sheet with parchment paper
  8. Shape your cookies to your preferred size. I eyeball mine vs. using a scoop
  9. Bake for 12-15 minutes, depending on your oven. Mine were perfect at 13 minutes
  10. Let the cookies cool on the sheet for a few minutes, then move them to a rack to cool completely

 

Fudgy Chocolate Ricotta Muffins

Every January 1st, I make sure to have a special breakfast. It’s a relic of childhood tradition–and a delicious tradition, at that. Growing up, we went to the Rose Parade every single New Year’s Day. We’d get up at the crack of dawn and drive to Pasadena to make sure we got a great spot on the route. The parade is a fabulous spectacle of floats and entertainment. The floats are an incredible sight: often quite complex, and completely decorated with seeds, nuts, fruits and plants.

Our tradition didn’t stop at the parade. Naturally, there were traditional foods, too. Every December 31st my mom would bake up a storm so we’d have plenty of treats to enjoy the next day. The annual menu included zucchini bread, applesauce bread and oatmeal chocolate chip cookies. We’d start nibbling on the goods as soon as we sat down at the parade route, and it definitely helped time fly by as we waited for the parade to start. Beautiful floats, great bands and cookies. What’s not to like?!

 

I haven’t been to the Rose Parade in years, but I still think January 1st deserves a special breakfast. This year, it’s going to be these delicious, fudgy chocolate muffins. They’re img_2245-2simple and don’t require any special equipment… so you could probably make them even if you’re in a, well, less than perfect state come the morning of January 1st. Or, make them the day before! These keep pretty well thanks to the moisture ricotta brings to the batter.

These muffins definitely don’t fall into the genre of “muffins pretending to be healthy” (though they do use whole wheat flour). They taste a lot like cake, and look a lot like cake too. They’re dense, fudgy and moist. You add ricotta right into the batter, along with a heap of cocoa. And a streusel topping adds a crumbly bit of sugar and cinnamon to every bite.

If you can’t get to these for January 1st, fear not. They’re a great “just because” breakfast whenever you have the craving for something a little special to start your day.

Fudgy Chocolate Ricotta Muffins

Original recipe: Vegetarian Adventures. I’ve rewritten things a bit and added commentary. 

Yield: ~24 muffins. The original recipe says it yields 16 but I got way more muffins out of this! 

Total Time: ~45 minutes 

Cook Time: 17-20 min

Ingredients

Batter 

  • 2 cups whole wheat flour
  • 1 1/4 cup granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 unsweetened cocoa powder
  • 4 tbsp unsalted butter, melted
  • 1 cup whole ricotta cheese
  • 2 large eggs
  • 1 1/2 cup whole milk
  • 1 tbsp vanilla extract

Streusel topping 

  • 1/2 cup brown sugar
  • 1/2 cup unsweetened cocoa powder
  • Dash of salt
  • 2 tbsp unsalted butter

Directions

Get ready

  1. Preheat your oven to 350F
  2. Line a couple muffin tins

Make your batter 

  1. In a large bowl, whisk together your flour, granulated sugar, baking powder, salt and cocoa powder
  2. Make a well in the center of the dry ingredients. That means you want to create a little crater in the middle, so you can pour other ingredients in there–see pic below
  3. Fill your well with the melted butter, ricotta, eggs, milk and vanilla
  4. Whisk the wet ingredients within the well, until they’re mixed together
  5. Then, slowly start whisking your wet ingredients into the dry ingredients. Definitely pay heed to the “slow” direction here so cocoa doesn’t land all over your counter! Whisk just until the ingredients are mixed–overmixing leads to tough muffins (which sounds like a great rock band name, but you don’t want actual tough muffins)

Make your streusel 

  1. Whisk together the brown sugar, cocoa powder and salt
  2. Using your hands, work the butter into the dry ingredients until a wet crumb has formed. The mixture should be wet and crumbly when you’re done mixing

Bake your muffins 

  1. Fill each muffin cup 3/4 full with batter
  2. Sprinkle topping onto each muffin. I didn’t use all of my streusel but you definitely could if you put more streusel per muffin than I did
  3. Bake your muffins for 17-20 minutes, or until a toothpick comes out clean from the center of a muffin. Mine took 17 minutes
  4. Transfer the muffins to a cooling rack, and let cool completely before you eat them. I liked these a lot better cooled vs. hot because the texture and taste settled a bit

 

Gingerbread Brownies

Looking for something a little different for your holiday dessert tray? Have I got the treat for you!

These Gingerbread Brownies combine the best parts of their namesake baked goods. You get the molasses depth of gingerbread, and the richness of chocolate. This is basically a brownie recipe, with molasses and brown sugar in there to create a new take on gingerbread. It’s a simple recipe, too: you just use a single saucepan to create these beauties.

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Remember how I waxed poetic about the spicy dough in last week’s gingersnap recipe? This recipe is pretty much the opposite take on gingerbread: molasses is now the star. The molasses flavor is pretty intense, so be warned if you don’t actually like how molasses tastes! You can use light brown sugar instead of dark to tone it down a bit, if you want… but I didn’t. Mine turned out super chewy and dense with an amazing chocolate start, and a deep, molasses finish.

I made these the night before a holiday event, and they kept just fine in an airtight container. The flavor got more intense over time. I didn’t mind that, but you might want to make these the same day you plan to serve them (or freeze them ’til you’re ready to enjoy!). While these aren’t cookies, you could probably get away with bringing them to a cookie exchange with some sort of logic about how gingerbread often IS a cookie. I don’t think people will reject your logic once they take a bite!

Gingerbread Brownies

Original recipe:  I heart eating. I’ve rewritten things a bit and added commentary. 

Yield: 16-25 depending on how you cut your brownies

Total Time: ~55 minutes

Cook Time: 30-35 minutes

Ingredients

  • 1/4 cup unsalted butter
  • 2 oz bittersweet chocolate
  • 1/3 cup molasses (not blackstrap)
  • 1 cup granulated sugar
  • 1/4 cup brown sugar, packed (dark brown for more intensity, light brown if you want to dial down the flavor a bit) 
  • 2 large eggs, at room temperature
  • 1 cup flour
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger

Directions

  1. Preheat your oven to 350F
  2. Use a large saucepan to melt your butter and chocolate together. Use low heat for this, and stir the mixture frequently so it’s properly mixed
  3. Once it’s fully melted together, remove the saucepan from the heat
  4. Add in your molasses, granulated sugar and brown sugar. Try to use a whisk, but be careful not to scratch your pan! I used a rubber whisk to play it safe and you’d probably be fine with a wooden spoon, too
  5. Whisk in your eggs until fully combined
  6. Add your flour, salt, cinnamon and ginger, then whisk again until the dry ingredients are just incorporated
  7. Grab a 9-inch square pan and grease it so your brownies don’t stick
  8. Pour your batter into the pan
  9. Bake for 30-35 minutes, depending on your oven
  10. Let cool fully in the pan
  11. Dust with powdered sugar right before you serve the brownies. If you do it too early, the sugar will dissolve and you won’t even see it!*

*I literally carried around a bag of powdered sugar all day so I’d have it to dust my brownies right before putting them out at an afternoon party. The things I do for baked goods…

 

Caramel-Stuffed Chocolate Chocolate Chip Cookies

I’ve already given you several “stuffed” recipes. The Cookie Butter-Stuffed Chocolate Chip Cookies. The Thin Mint Stuffed Mint Chocolate Chip Cookies ( a personal favorite). Oh and those crazy good Peanut Butter Cup Brownies.

I’m not over it yet.

Thing is: merging two delicious things together is just such a good plan. Whether it’s spreads and doughs, doughs and cookies, cookies and brownies – adding two flavors and textures together elevates baked goods so much more than simple mix-in additions could.

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Adding in the caramels

These cookies jumped off my baking list and into my kitchen for a birthday party. Two friends shared a party, and I did some digging to find overlap in their baked good preferences. Caramel won the round! I’d already made caramel-stuffed Snickerdoodles a bit before and loved how the melty caramel centers came out. I decided to work with caramels again, and thought this chocolate chocolate chip cookie recipe might be a nice change of pace.

The cookies turned out great… though I will admit they made me really late to the party! Let’s just say that a side experiment to stuff the same dough with frosting did not turn out so well. No big loss, because the caramel-stuffed cookies were winners (and the birthday was a come-and-go thing, anyway!). My friends gobbled these up real fast. The chocolate base has a satisfying depth to it, with cocoa in the dough plus chocolate chips added in. I swapped in sea salt for regular salt and think it made the base dough even more tasty. Once your dough is ready, caramel candies get stuffed into the cookie dough balls. You stuff them in the middle, but they’ll sink to the cookie bottoms somewhat while baking. When you bite into a cookie you’ll get a nice caramel-y surprise. The caramel does harden over time, so you’ll need to serve these warm if you want a gooey effect.

This dough was a little challenging to work with, so I’d chill it next time. Otherwise, you might find it’s a little hard to form your caramel-stuffed balls.

Caramel-Stuffed Chocolate Chocolate Chip Cookies

Original recipe:  Crazy Little Projects. I’ve edited the recipe a bit and added my own commentary. 

Yield: ~30 cookies 

Suggested equipment: Mixer

Total Time: ~2 hours 40 minutes, including 2 hours for chilling the dough 

Cook Time: ~9 minutes 

Ingredients

  • 1 cup butter, softened
  • 1 cup sugar
  • 1 cup light brown sugar
  • 1/2 cup unsweetened cocoa powder
  • 2 eggs
  • 1 tsp fine sea salt
  • 1 tsp baking soda
  • 1 tbsp vanilla
  • 2 1/2 cups flour
  • 1 cup chocolate chips
  • 1 package of caramel square candies – I used Kraft. You’ll probably have leftovers, which you should definitely use to make Caramel Doodles.
  • Extra sea salt for sprinkling

Step by Step Directions

Make your dough 

  1. Cream butter and sugar together
  2. Add the cocoa and eggs, and mix together until it’s combined
  3. Add in the dry ingredients and mix again
  4. Stir in your chocolate chips (I decreased the number of chocolate chips vs. the original recipe because it started to look like a lot of chocolate chips in the bowl. Feel free to dial it back up to 1.5 cups of chips if you so desire!)
  5. Chill the dough for at least a couple hours so it’s easier to work with and doesn’t spread as much while baking

Assemble and bake 

  1. Preheat your oven to 375F
  2. Unwrap 12 caramels to start, and cut each caramel in half. You will probably need more than this but I’d lowball upfront so you don’t waste unwrapped caramels!
  3. Line your cookie sheets
  4. Roll out balls of dough so they’re each roughly 1 to 1.5 inches large and place them on your cookie sheets at least an inch apart
  5. Take a caramel half and press it on top of each ball of dough. Push the caramel into the center of the ball and cover it up completely with dough (see pictures for reference). Unwrap more caramels as you need them to fill all the balls of dough!
  6. Sprinkle the tops of the cookie balls with a bit of sea salt
  7. Bake the cookies for ~9 minutes. They’re done when the edges firm up a bit, but the centers still look a little soft
  8. Let them cook for a few minutes before biting in

As I mentioned, the caramel will harden up the longer you let the cookies cool. Still, you gotta let them sit for a few minutes before chomping down – that caramel can get mighty hot!

Peanut Butter Cup Brownies

DSC07974I have a new favorite brownie. And I think you could have a new favorite brownie too, if you gave these Peanut Butter Cup Brownies a try.

Assuming that is, that you like peanut butter. If you don’t – try these instead. But if you DO like peanut butter, please stay tuned.

These brownies are rich, chocolate-y, and they have an entire Reese’s peanut butter cup stuffed in side. As you’ve probably noticed, I am a huge fan of fillings and stuffings in my baked goods. I love the dash of intrigue and the pump of flavor. These stuffed brownies were truly out of this world, with such a nice ratio of chocolate to peanut butter. It also doesn’t hurt that you brown the butter before mixing it in, or that the recipe includes a full 1.5 cups of cocoa. So chocolatey, so peanut-buttery, so wonderful.

I made these brownies for a friend’s birthday. I felt like baking with peanut butter or caramel for some reason, so I asked which flavor she preferred. She picked peanut butter, this brownie recipe won the round, and off I went to procure peanut butter cups. I actually ended up making something with caramel too, because I just couldn’t resist the urge… but more on that another time.

I took the brownies to my friend’s birthday party at Ocean Beach on an atypically sunny San Francisco Sunday. What’s better than eating brownies and hanging with friends on the beach? Not much, I’d say.

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Adding PB cups

These brownies were a huge hit, and I think it has a lot to do with the texture. Peanut butter and chocolate is a rather common flavor duo in the U.S., but it’s not usually with this combination of textures. Most chocolate/PB recipes either use peanut butter from a jar, or peanut butter chips. Using peanut butter cups adds more depth to the peanut butter flavor because it is thicker, and a bit grainier. But it’s not like eating a straight peanut butter cup, either, because there’s no chocolate shell crunch. In fact, the peanut butter cup’s shell sort of melts into the brownie as it bakes. So you’re getting a straight bite of fudgey brownie right with the thick peanut butter.

This recipe makes a full 9×13 pan of brownies. Since I baked two pans of 9×13 treats that day, I only took 2/3 of the brownies to the beach, and froze the rest.

Peanut Butter Cup Brownies

Original recipe: The Food Charlatan. I’ve rewritten things a bit and added commentary. 

Yield: 9×13 pan, mine cut into ~30 brownies 

Suggested equipment: Mixer, though you could definitely do this by hand

Total Time: ~55 minutes 

Cook Time: 30 minutes 

Ingredients

  • 1 1/4 cups butter (2 and 1/2  standard sticks. The original recipe called for salted and honestly I didn’t even notice, so I used unsalted and it worked out just fine) 
  • 2 1/2 cups granulated sugar
  • 1 1/2 cups unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1 tablespoon water (just at a normal temp, not hot and not too cold) 
  • 2 teaspoons vanilla extract
  • 4 large eggs
  • 1 cup all-purpose flour
  • 12 large Reese’s Peanut Butter Cups (or another brand, but make sure they’re the size of regular Reese’s and not minis. Minis would work too but the peanut butter ratio would be different per bite and the large cups help make these brownies so tasty)

Step by Step Directions

Brown your butter 

  1. Melt the butter in a large saucepan over medium heat and let it cook until it’s browned. You should stir the butter occasionally and keep a very close eye on it- butter burns fast. It will foam up as it cooks and then will start turning a bit more golden in color, with small brown bits popping up as the cooking continues. When it starts to smell a bit nutty, that means it’s done
  2. Remove from heat and pour into a bowl so it can cool off a little before you use it in the recipe, and doesn’t keep cooking in the hot saucepan

Make your brownies

  1. Preheat your oven to 350F
  2. Line a baking dish with parchment or foil, and then spray that with nonstick cooking spray. I prefer using foil for this sort of thing but you can use what you have
  3. Combine sugar, cocoa and salt in your bowl or stand mixer
  4. Add the butter, and then beat the mixture until it is smooth and almost creamy
  5. Add water and vanilla, then mix it together
  6. Add the eggs one at a time, mixing in between each egg addition
  7. Add the flour and mix until it is just incorporated into the batter. The batter will be thick
  8. Pour your batter into the pan. You’ll need a spatula to help move it along since the batter is so thick
  9. Now comes the exciting part! Place your 12 large peanut butter cups in a layer on top of the brownie batter
  10. Push each peanut butter cup slightly INTO the batter so they’re no longer just on the surface of the batter
  11. Use your spatula sort of like a paintbrush to swirl brownie batter over the cups. You want the cups to be entirely covered by brownie batter (see pics below)
  12. Bake for ~25-30 minutes, until a toothpick comes out batter-free. The center of the pan should be mostly set. Mine baked for exactly 30 minutes
  13. Let them cool all the way before you slice into squares. I was time-constrained so I sliced a bit too soon and they weren’t quite ready for it and I got a bunch of brownie crumbles in the process. Which I totally threw into my carry container and brought with me to the party anyway, because brownie crumbles are delicious, too!

Thin Mint-Stuffed Mint Chocolate Chip Cookies

When I tried my first bite of these cookies, the first words out of my mouth were “Well, these are ridiculous.” But in a really good way… a buttery, minty, lip-smacking way.

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An interior shot

The title here describes exactly what these are: I made a classic chocolate chip cookie recipe, but swapped in a mint chocolate chip blend instead of standard chocolate chips. Then, I put a Girl Scout Thin Mint cookie in between two chunks of dough, sandwiching it in and pinching the edges shut. When you bake these up, they just look like super puffy cookies… and then the Thin Mint inside is a most wonderful surprise!

My inspiration for this came from Jenny at Picky Palate. You see, Jenny is the queen of stuffing 1 baked good inside another. I’ve made her brownie-stuffed cookies in the past, to rave reviews. And I recently bought Oreos with my sights on making her Oreo-Stuffed Cookies. But then…. plot twist: a Girl Scout talked me into buying Thin Mints. And I realized those would taste utterly delicious stuffed inside a cookie. And then I realized this was the perfect time to use my mint chocolate chip blend I’d stockpiled over Christmas.

Thus, these cookies were born. You could use any chocolate chip cookie recipe you like, or even swap it out for something like sugar cookies. I love Jenny’s base chocolate chip cookie recipe, though, so I stuck with her instructions for the base dough. It’s a pretty perfect cookie base- just the right amount of butter, vanilla, and sugar to hit the spot. I hate when “novelty” cookies forget the basics and try to disguise sub-par cookie bases under loads of mix-ins or toppings. Jenny’s recipes never do that, so I’m sticking by her dough!

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Colossal cookies

One lesson I learned was to use less dough to sandwich the cookie. I knew I had to use enough dough to completely cover the cookie so it wouldn’t burst in baking, but in retrospect, the perimeter of dough around the cookie was too large. That just means my cookies were gigantic, and it took some cookie-chomping to even hit the Thin Mint. It’s not truly a problem, but personally I would like it better with less cookie around the edges, I think. I started making smaller cookies as I get to the end of the batch and liked those better.

The mint chip blend I used is sadly only available in the winter (I’m a chip stockpiler!). But you could use any type of mint baking chip, e.g. Andres baking chips or Nestle Mint Delightfulls.

And by the way- stuffing things inside cookies is addicting. I can’t stop thinking of other combos to make… and ways to stuff a stuffed cookie into a 3rd layer!

Thin Mint-Stuffed Mint Chocolate Chip Cookies

Based on this recipe from Picky Palate with some swaps, and commentary 

Yield: I made 16 stuffed cookies + 2 plain cookies with the extra dough. The original recipe says it yields 24 cookies, so I think that’s more proof I used too much dough per cookie! 

Suggested equipment: A mixer helps 

Total Time: ~40 min 

Cook Time: ~15 minutes 

Ingredients

  • 2 sticks softened butter
  • 3/4 Cup packed light brown sugar
  • 1 Cup granulated sugar
  • 2 large eggs (I always set mine out early so they hit room temp)
  • 1 Tablespoon vanilla extract 
  • 3 1/2 Cups all purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 10 oz bag mint chocolate chips
  • 1-2 sleeves Thin Mints, depending on how big you want to make your cookies. Each package contains 32 cookies, and I just used 1 sleeve of 16 cookies 

Step by Step Directions

Make your dough

  1. Pre-heat your oven to 350F
  2. Line cookie sheets with parchment (I used 3 cookie sheets since these are so big)
  3. Using your mixer, cream the butter, brown sugar and granulated sugar until well combined
  4. Add in eggs and vanilla, then mix until well combined
  5. In a separate large bowl, mix the flour, salt, and baking soda
  6. Slowly add the dry mixture to the wet ingredients, mixing until just combined
  7. Fold in the mint chocolate chips by hand

Assemble and bake

  1. Using a cookie scoop or a tablespoon, scoop 1 scoop of cookie dough and place it under 1 Thin Mint
  2. Then, put a second scoop on top of the Thin Mint
  3. Use your fingers to close the dough around the Thin Mint cookie, sealing it together so the Thin Mint is totally encased in cookie dough. It should end up looking sort of like a smushed pocket of dough, and you want the edges to be completely sealed so the Thin Mint doesn’t peek out during baking
  4. Place cookies onto your lined baking sheets
  5. Bake cookies for 9-15 minutes, depending on your oven. Mine took 15 minutes to bake through. The top should look set, but not totally firm when you take the cookies out
  6. Let cookies cool on their sheets for 5 minutes, than transfer them to a cooling rack to cool completely

These would probably go really well with milk. My friends and I paired them with Mimosas… because I brought them to a friend’s Wine Bus birthday trip. That worked, too 🙂