So, has this ever happened to you? It's Sunday afternoon and you want to bake some chocolate chip cookies. You pre-heat the oven, get everything ready and then you realize you are missing a key ingredient. In my case, it was brown sugar. I looked at it this way...I had two options. 1) go without cookies or 2) improvise. I chose to make a delicious cookie without brown sugar! And out of this experience was born the
Not Your Girl Scouts Thin Mints
2 1/4 cups flour
1 tsp baking powder
1 tsp salt
1 cup softened butter
1 1/2 cups sugar
2 Tbl honey
1 tsp vanilla extract
1/2 tsp mint extract
2 eggs
2 cups chopped Andes Mints
Mint flavored baking discs, for melting
(green food coloring optional)
Pre-heat oven to 375 degrees. Beat butter, sugar, vanilla and mint in large mixer until creamy. Add honey. Add and mix eggs one at a time, beating well after each egg. Add flour, baking powder and salt. Stir in Andes Mints.
Drop spoonfuls on UNGREASED baking sheet. Allow 2 inches in between drops because the cookies flatten out quite a bit.
Bake for 10 mins at 375 degrees. Allow cookies to cool ON baking sheet for a few minutes. If you try and remove them to soon they will fall apart. Carefully transfer cookies to cooling rack once they've set up.
After all your cookies have been baked and cooled. Melt some mint flavored baking chips (or you can add mint extract to any chocolate chips you have in your pantry).
I put my cookies on parchment paper for easy clean up.
Drizzle ooey-gooey minty goodness over your thin mint cookies.
And now what you've got is a thin, crispy, yet chewy cookie with yummy chocolatey-minty yumminess in your belly. Keep a glass of cold milk close by and ENJOY!