Thin mints are by far my favorite girl scout cookie. By complete accident, I created a homemade cookie that tastes just like thin mints! I know they don’t look like the original but I’m going off taste here. The texture is obviously different, soft and chewy rather than crunchy, but I also love soft cookies! So, it’s essentially the best of both worlds as far as my cookie preferences go. If you love soft and chewy cookies with a minty flavor, you’ve got to give these Soft and Chewy Mint Chocolate Cookies a try today.
Soft and Chewy Copycat Thin Mints??!! AMAZING!Click To Tweet
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Making cookies with my daughter has been something we’ve enjoyed doing since she was young. Our favorite recipe is a classic from Better Homes and Gardens. I’d let her pick out different types of chips; cherry, butterscotch, etc., and we’d create different flavored cookies using the basic recipe. Over the years, I’ve discovered that by slightly under-cooking your cookies and then placing them in storage containers or zip-top bags before they’re completely cool results in perfectly soft and chewy cookies.
To make your own Soft and Chewy Mint Chocolate Cookies, you will need: 3/4 cup butter (softened), 1/4 cup shortening (I use Crisco baking bars), 1 cup packed brown sugar, 1/2 cup sugar, 3/4 teaspoon baking soda, 1/2 teaspoon salt, 2 eggs, 1 teaspoon vanilla extract, 2 1/2 cups flour, and 1-10 ounce package Andes Creme de Menthe baking chips.
Preheat your oven to 375°F. In the bowl of a stand mixer with the paddle attachment, add the butter and shortening. Cream on medium speed for one minute. Add the brown sugar, sugar, baking soda, and salt. Beat until combined. Add the eggs and vanilla and beat until combined, scraping down the sides of the bowl as needed. Add the flour, beat until combined and then add the baking chips. On low, stir in the baking chips until combined. You can use a hand mixer if you do not have a stand mixer, you will need to stir in the flour and chips by hand though.
I like to use a small 1″ cookie scoop to portion the dough, it makes it easier and ensures they are all the same size. Place the dough about 2 inches apart on a parchment lined baking sheet and bake each sheet for about 6 minutes. Remove cookies to cool on a wire rack. If you like your cookies soft and chewy, place them in storage containers or zip-top bags before they are completely cooled. This recipe makes about 50 cookies. Enjoy!
Looking for healthier cookies? Try these delicious Dark Chocolate-Banana Breakfast Cookies!
Below you will find some of the equipment I found useful while preparing these Soft and Chewy Mint Chocolate Cookies. I only recommend items that I actually own and use.
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