Small Batch Thick Mints

You all know how hard it is to say “no” to those adorable girl scouts in their sashes and skirts outside the grocery store (as their moms look on, with smug smiles because they know you’re about to be had by their charming cherubs).  Well, don’t feel bad if you let them talk you into buying 5 boxes each of Samoas, Tagalongs, and Thin Mints…you’re only human.


My Thick Mints cookies get their thickness from a cakey, granulated-sugar-only dough that uses both butter and oil (and a healthy amount of mint extract).  Oh yeah, and they’re also chock full of crushed up Thin Mints…hence the “Mint-ception.”  Adding essence of Leonardo DiCaprio is totally optional.

My love for mint and chocolate dates back to trips to Friendly’s with my dad when I was just a wee thing.  Following my choice grilled cheese and fries meal, I would always, without-fail, select the Mint Monster as my Happy Ending Sundae.  I did childhood right.  And now, ZI do adulthood right…by making these cookies!
The oil-butter combo in this dough renders it a bit softer than an all-butter dough, so chilling is a must.  I know, you’re thinking, but is it really?  Yes.  Especially in the heat and humidity.  If you don’t chill out, you’ll end up with sad cookie pancakes.  They’ll taste great, but everyone will judge you harshly for your saggy, formless cookies.  You’ll soon find yourself alone and friendless, with only your amorphous minty blobs to keep you company.  So, yeah, chill your dough.


Small Batch Thick Mints

**This recipe yields ~18-20 cookies — double (or triple) recipe as desired!  …just be sure to refer to them as “Large Batch” if you do 😉
6 tablespoons butter, room temp
2 tablespoons canola oil
1/4 cup + 2 tablespoons granulated sugar
1 egg, room temp
1 teaspoon (overflowing) peppermint extract
1 cup + 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon coarse sea salt
1 cup crushed chocolate-covered mint chocolate cookies (Thin Mints or similar)
1/4 cup milk chocolate chips
In the bowl of a stand mixer fitted with the paddle attachment (or in a mixing bowl with hand mixer), cream together butter, oil, and sugar.  Beat in egg and mint extract — I’m not a huge fan of artificial coloring, but if you wanted to tint the dough green, now would be the time to add a few drops of food coloring.  In  a small mixing bowl or large measuring cup, use a fork to aerate and combine flour, baking soda, and salt.  With mixer on low, gradually add dry ingredients into wet, mixing only until JUST combined.  Fold in crushed cookies and chocolate chips.  Transfer dough to a large sheet of plastic wrap, wrap tightly, and place in sealed zip-top bag.  For best results, chill dough 3 days, but, if circumstances are dire, you can get away with 2 hours of chilling.
Shape chilled dough into a ~2 1/2″ diameter log, and use a sharp knife to make ~1/4″ thick slices, and chill 1 hour more.  If you have to stack the cookies, place a sheet of plastic wrap between layers.
Preheat oven to 375 degrees farenheit.  Bake 6-8 cookies at a time on cookie sheets lined with parchment paper or silicone baking mats.  Bake for 8 minutes, rotating sheets halfway through bake time.  Edges should JUST be starting to brown, and tops should no longer look wet.  Let cool on sheets 2 minutes, then remove to wire racks to cool completely.  Store in airtight container, at room temperature, for up to 5 days.



Oh yeah, these are phenoms when sandwiched around mint chocolate chip ice cream…obviously…




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