Triple Chocolate Thin Mint Cookies


Triple Chocolate Thin Mint Cookies

Years ago I was a girl scout. I was a brownie to be exact and only a brownie. Funny that I was the only category named after a dessert! Hmm.. LOL

Anyways Thin Mint’s have and always will be my number one. So chocolatey but minty and having them frozen with ice cream? OH MA GAWW!! Delicious.

Triple Chocolate Thin Mint Cookies

After I made these Apple Cinnamon Roll Doughnuts I wanted cookies. Because I am never satisfied with one baked good. Sad, but true. Anyways I crushed up 1 sleeve of Thin Mints and added them to this delicious triple chocolate cookie dough.

This recipe is inspired by one of Jenny’s recipes at Picky Palate. To be honest I knew I wanted to grind up Thin Mints into cookies from some Cookies & Cream Cookies she made years ago. This idea has been on my to do list for a while now and I knew I could pawn off cookies this weekend so that was the schedule. But great minds think alike and Jenny posted basically the same cookie recently!

Triple Chocolate Thin Mint Cookies

I used my own chocolate chip cookie recipe and added peppermint extract to keep in with the Thin Mint theme. I used 1/2 tsp in this large batch and gosh darn you could smell that peppermint. And you better believe you could taste it! LOL

This recipe is easy and makes a bunch. Perfect for freezing and baking up a fresh batch for a neighbor, co workers, friends or the kind lady doing your taxes 🙂

Triple Chocolate Thin Mint Cookies

Triple Chocolate Thin Mint Cookies


  • 1 cup unsalted butter (2 sticks)
  • 1 cup granulated sugar
  • 3/4 cup light brown sugar, packed
  • 2 eggs
  • 1 tbsp vanilla extract.
  • 1/2 tsp peppermint extract
  • 2 1/2 cup all purpose flour
  • 3/4 cup scharffen berger cocoa powder
  • 1 Sleeve Thin Mints, crushed
  • 1 1/2 tsp baking soda
  • Pinch of salt
  • 1 cup milk chocolate chips
  • 1 cup semi sweet chocolate chips


  1. In the bowl of an electric mixer cream butter and sugar for 3 minutes. Add in eggs, one at a time and vanilla and peppermint extracts.
  2. In a large bowl sift together flour, cocoa powder, Thin Mint crumbs, baking soda and salt. It is important to sift the ingredients together.
  3. In 3 portions add the flour mixture to the butter mixture. Mix until just combined and fold in the chocolate chips. Cover and chill for 2+ hours in the fridge.
  4. Preheat oven to 350F and line a baking sheet with a silpat liner if using. Scoop into 2tbsp balls and cook for 10-12 minutes. Mine cooked for 10 1/2 minutes you want them to look under baked so they will set up when cooled and still be soft.

Inspiration for this recipe: Cookies & Cream Cookies at Picky Palate


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