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Thin Mint Stuffed Chocolate Mint Cookies

Thin Mint Stuffed Chocolate Mint Cookies - featured image
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These Thin Mint Stuffed Chocolate Mint Cookies feature a fudgy, brownie-like chocolate cookie dough wrapped around a whole Thin Mint cookie for a gooey, minty surprise in every bite. Perfect for chocolate mint lovers, they’re easy to make, crowd-pleasing, and ideal for any occasion.

Ingredients

Scale
  • 1 1/4 cups (150g) all-purpose flour
  • 1/2 cup (50g) unsweetened cocoa powder (Dutch-process preferred)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (113g) unsalted butter, softened
  • 1/2 cup (100g) brown sugar, packed
  • 1/4 cup (50g) granulated sugar
  • 1 large egg
  • 1 teaspoon peppermint extract
  • 1/2 teaspoon pure vanilla extract
  • 2/3 cup (120g) mini chocolate chips (plus extra for topping, optional)
  • 16 Thin Mints cookies (about one sleeve; or substitute Keebler Grasshoppers or similar)
  • Flaky sea salt, for sprinkling (optional)

Instructions

  1. Take butter out to soften about 30 minutes before starting. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat softened butter with brown sugar and granulated sugar for 2–3 minutes until light and fluffy.
  4. Scrape down the bowl. Add egg, peppermint extract, and vanilla extract. Beat again until smooth and creamy (about 1 minute).
  5. On low speed, gradually add the dry ingredients to the wet mixture. Mix until just combined—do not overmix.
  6. Fold in mini chocolate chips with a spatula.
  7. Scoop about 2 tablespoons of dough and flatten into a disk in your palm. Place a Thin Mint cookie in the center, then wrap the dough around it, sealing well so the Thin Mint is fully covered. If dough is sticky, chill for 10 minutes or dust hands with cocoa powder.
  8. Place cookies 2 inches apart on prepared baking sheets. Press extra mini chocolate chips on top and sprinkle with flaky sea salt if using.
  9. Bake for 10–12 minutes, until edges are set but centers look slightly soft. Do not overbake.
  10. Let cookies cool on the baking sheet for 5–7 minutes before transferring to a wire rack.
  11. Serve slightly warm for a gooey center, or let cool completely for a crispier contrast.

Notes

For best results, use Dutch-process cocoa powder for a richer flavor. Chill dough if sticky. Seal dough well around Thin Mint to prevent leaking. Cookies are best slightly underbaked for a fudgy center. Adapt for gluten-free or dairy-free diets as needed. Store in an airtight container at room temperature for up to 4 days or freeze for up to 2 months.

Nutrition

Keywords: Thin Mint cookies, chocolate mint cookies, stuffed cookies, Girl Scout cookies, fudgy cookies, mint chocolate dessert, holiday cookies, easy cookie recipe, cookie exchange, brownie cookies

Find it online: https://magnetmeal.com/thin-mint-stuffed-chocolate-mint-cookies-easy-fudgy-recipe/