I remember when I was a girl scout. She wanted Thin Mints more than any other cookie she sold. My mom used to buy us several boxes. Even as an adult, Thin Mints are often the first box I buy. In fact, I love to freeze them, making them even tougher and crispier. There have been years where I have had enough Thin Mint cookies that we have been able to enjoy them all year long. I would like to share a cookie recipe that tastes similar to Girl Scout Thin Mints cookies.

2 2/3 cups flour

1/2 cup of white sugar

3/4 cup brown sugar

1/2 cup butter, softened at room temperature

2 eggs

2 teaspoons vanilla

1 teaspoon of baking soda

1 teaspoon of baking powder

1 package of Andean mint baking chips

I use a brand of vanilla that is quite strong, so I usually only use a teaspoon of vanilla. I’ve also used light and dark brown sugar in this recipe, and they both came out great.

Mix the butter and sugars. Add the baking soda, baking powder, vanilla, and eggs. Mix well. Add the flour and mix well. Gently stir in the mint baking chips. Cover and chill about an hour. It’s also fine to leave the dough overnight in the fridge.

Remove from the refrigerator and shape into a small ball. Then flatten the ball with the palms of your hands. Place it on a cookie sheet and repeat until your cooking sheet is full. Bake 8-10 minutes at 350 degrees. Let cool just a minute before placing on cooling rack.

I can’t always find the mint chips for baking, so I also have a recipe using the Crème De Menthe wafers:

2 cups flour

1/2 cup butter, softened at room temperature

3/4 cup white sugar

1 egg

3/4 teaspoon vanilla extract

1/2 teaspoon bicarbonate of soda

1/2 teaspoon salt

20-25 Creme De Menthe wafers, cut in half

Mix butter and sugar. Add the egg and mix well. In a small bowl, combine the flour, baking soda, and salt. Add to the butter mixture and mix well. Add the vanilla and mix again. Cut the dough in half. Shape the dough so that you can cut it the next day to bake it. Wrap each half in plastic wrap and refrigerate overnight.

Cut slices about 3/8-inch thick. Place the slices on a cookie sheet. Place a piece of caramel on top of each slice. Now place another 3/8 inch slice on top of the candy. Seal the best you can. The cookies are now ready to bake. Bake about 10 minutes at 350 degrees.