Tag Archives: Thin Mints

As the months get chillier, we all look for some comfort foods to enjoy as we cozy up in a warm blanket or by the fire.  A never fail option is always cookies because who can say no to a warm, fresh batch of homemade cookies…. especially on a late Friday afternoon? No one!

This recipe for chocolate mint cookies is a sweet tooth’s favorite, and no store bought version could ever beat out the fresh batch you can whip up at home! They’re made using a few boxes of a NECCO classic sweet: Haviland Thin Mints. The mint is powerfully flavorful, but not overwhelming to the moist chocolate cookie underneath.

Grab your ingredients and supplies and get ready for a delicious baking journey!

Ingredients:

• ¾ cup of butter
• 2 & ½ cups of all-purpose flour
• 2 Tbsp of water
• 1 & ½ cups of light brown sugar
• 1 & ¼ tsp of baking soda
• ½ tsp of salt
• 2 cups of semisweet chocolate chips
• 2 whole eggs
• 3 Boxes of Haviland Thin Mints

Baking Supplies:

• parchment paper
• 1 or 2 flat cookie pans/sheets (depending on size of oven)
• 1 large and 1 medium mixing bowl
• 1 sauce pan
• mixer (stand or hand)
• measuring cup
• 1/4 tsp, 1/2 tsp , 1 tsp, and 1Tbsp measuring spoons
• whisk or large spoon
• toothpick

Instructions:

1. Begin by pre-heating the oven for 350°F or slightly warmer to 375°F depending on the size and strength of your oven.
2. Set the sauce pan on the stove over medium heat.
3. In the sauce pan, add in the brown sugar, butter and water. With the whisk or large spoon, stir these ingredients occasionally until they are melted.
4. Remove the sauce pan from the heat.
5. With the whisk or large spoon, stir the chocolate chips into the melted mixture in the sauce pan, until the chips themselves are melted. Set this completely combined mixture aside to cool for 10 minutes.
6. After the 10 minutes has passed, pour the melted mixture into the large mixing bowl.
7. Using the mixer, beat in the whole eggs one at a time until completely combined with the melted mixture.
8. In the medium mixing bowl, combine the flour, baking soda and salt. Using either the dry, clean whisk or the mixer on a very low setting, gently combine these ingredients.
9. Add in the flour, baking soda and salt mixture into the melted mixture in the larger mixing bowl.  Using the mixer, blend all ingredients until completely combined.
10. Cover blended mixture and refrigerate the dough for at least 1 hour so it can begin to harden slightly.
11. Using your hands or a cookie scoop, gently roll pieces of the dough into small balls. Ideal size is no larger than a walnut, but as always you can make a giant super cookie with larger sized cookie dough balls if you’d like! =)
12. Line the cookie sheets with parchment paper, and place the dough balls 2-3 inches apart.
13. Bake for 8-10 minutes in the pre-heated oven. Pay close attention to the cookies to ensure they are not over-baked or burnt.  Remove from oven.
14. While cookies are still warm after removal, press one Haviland Thin Mint onto the top of each cookie. Let this sit for at least 1 minute.
15. Because the cookies are still so warm, the Haviland Thin Mint will begin to soften and melt. Once this has happened, use the toothpick to stir and swirl the melted Haviland Thin Mint. You can be creative here and swirl to any pattern you’d like! Tip: if you made very small cookies, you may want to break the Haviland Thin Mints in half prior to placing them on the cookie. This will prevent the melted mint from stickily spilling over the edges of the cookie.
16. Note: if the Haviland Thin Mints are not melting, place the cookie sheet with the mint covered cookies back into the warm oven for another minute.
17. Let completed cookies partially cool and begin to harden on cookie sheets before removing them to cool completely on a cooling rack or tray.
18. Indulge! =)

Cookies can be stored in an air-tight container at room temperature for one week.