…he meant Thin Mints.
I couldn’t resist renaming my creation "Fat Mint Cookies" (originally Polka Dot Cookies). For these tiny, minty cookies that look like plumped up versions of my favorite Girl Scout cookies, "Fat Mints" is just the perfect name!
Fat Mints — Perfect for your holiday parties. Perfect for those months just after Girl Scout Cookie season when you fall into a depression because you’ve polished off your fifth and last box of Thin Mints. Really, these cookies are just perfect!
How’s that for a marketing pitch? Plus, if you eat too many... just kidding. Calorie free! ;-)
Now that you’re sold, here’s the recipe!
Fat Mint Cookies (recipe adapted from the back of the Guittard Green Mint Chips bag — really!)
Makes 4-5 dozen
- 10 ounces baking chocolate (or chocolate chips)
- 1/2 cup butter
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 3 eggs
- 1/2 cup sugar
- 2 teaspoons vanilla
- 2 cups Guittard Green Mint Chips (or any green mint chips)
- Preheat oven to 350 degrees
- Melt chocolate and butter together in a double broiler or microwave (30 second intervals, stir after each) and set aside to cool slightly before using
- In a small bowl, combine flour, baking soda, and salt
- In a medium bowl, beat together sugar, eggs, and vanilla
- Add chocolate mixture and beat until incorporated
- Add flour mixture and beat until incorporated
- Stir in green mint chocolate chips
- Refrigerate dough for at least 15 minutes
- Scoop well-rounded teaspoon-sized balls and place on an ungreased cookie sheet (aluminum foil or parchment paper are great for easy clean up!)
- Bake for 8-10 minutes (they won’t look done, but they will harden out of the oven)
Baking Tip: Bake these on the middle shelf or one higher. If you bake them on a lower shelf, the bottoms will melt/burn and you'll end up ruining a whole tray of cookies like I did.
|Gross bottom shelf cookies|
|Perfectly baked yummy cookies|