Yum! I love these cookies, and they are 100% worth the time and effort you put into them… assuming you like mint! They have the same flavor as the Girl Scout Thin Mint cookies, which are definitely one of my favorites! I have made them with both Andes Mints and Ghiradelli Mints. The Andes are fun, since they have the green inside for creating swirls, but both provide the same end result taste-wise.
- 3/4 cup butter
- 1 1/2 cups brown sugar
- 2 tablespoons water
- 2 cups semisweet chocolate chips
- 2 eggs
- 2 1/2 cups all purpose flour
- 1 1/4 teaspoons baking soda
- 1/2 teaspoon salt
- 3 (4.5 oz) packages chocolate covered thin mints
In a saucepan over medium heat, cook the sugar, butter and water, stirring occasionally until melted. Remove from heat, stir in the chocolate chips until melted and set aside to cool for 10 minutes.
Pour the chocolate mixture into a large bowl, and beat in the eggs, one at a time. Combine the flour, baking soda and salt, stir into the chocolate mixture. Cover and refrigerate dough for at least 1 hour.
Preheat oven to 350 degrees. Grease cookie sheets. Roll cookie dough into walnut sized balls and place 2 inches apart on prepared cookie sheets.
Bake for 8-10 minutes, be careful not to overbake. When cookies come out of the oven, press one mint wafer into the top of each cookie and let sit for 1 minute. When the mint is softened, swirl with the back of a spoon to spread. For smaller cookies, break mints in half or thirds.