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Mint Cookies – Recipe For Creme De Menthe Cookies

I remember when I was a girl scout. I wanted Thin Mints more than the other cookies I sold. My mom bought us several boxes. Even as an adult, Thin Mints are usually the first box I buy. I actually love freezing them, which makes them even harder and crunchier. There have been years where I’ve gotten enough Thin Mint cookies that we’ve been able to enjoy them throughout the year. I would like to share a recipe for cookies that Thin Mints girls will love.

2 2/3 cups flour

1/2 cup white sugar

3/4 cup brown sugar

1/2 cup butter, softened to room temperature

2 eggs

2 teaspoons of vanilla

1 teaspoon of baking soda

1 teaspoon of baking powder

1 package of Andean mint breadcrumbs

I use a brand of vanilla that is quite strong, so I usually only use one teaspoon of vanilla. I have also used both light and dark brown sugar in this recipe, both have turned out well.

Mix the butter and sugar together. Add baking soda, baking powder, vanilla and eggs. Mix well. Add the flour and mix well. Carefully mix in the mint breadcrumbs. Cover and refrigerate for about an hour. The dough can also be left overnight in the refrigerator.

Remove from the fridge and shape into a small ball. Then flatten the ball with your palms. Place on a tray and repeat until the hob is full. Bake for 8-10 minutes at 350 degrees. Allow to cool for just one minute before placing on a cooling rack.

I can’t always find mint chips, so I also have a recipe that uses Crème De Menthe Waffles:

2 cups of flour

1/2 cup butter, softened to room temperature

3/4 cup white sugar

1 egg

3/4 tsp vanilla extract

1/2 tsp baking soda

1/2 teaspoon salt

20-25 Creme De Menthe waffles, cut in half

Mix butter and sugar together. Add the egg and mix well. In a small bowl, combine the flour, baking soda and salt. Add to the butter mixture and mix well. Add the vanilla and mix again. Cut the dough in half. Shape the dough so that you can slice it for baking the next day. Wrap each half in plastic wrap and refrigerate overnight.

Cut the slices about 3/8 inch thick. Place the slices on a cookie sheet. Place one piece of candy on top of each slice. Now place another 3/8 inch slice on top of the candy. Seal as well as you can. The cookies are now ready for baking. Bake for about 10 minutes at 350 degrees.

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