So, here is how the story goes!It all started with the discussion in our house with me and my middle son of, “I am craving something, but not sure what.” We then began this back and forth conversation with questions and answers. “Is it something sweet?” “Is it something chocolate?” You get the picture. After several rounds of diagnostics, the meat of the dialogue came out.
“Mama, I want something with mint in it that is like a brownie, but not a brownie. And, not too much mint because the last ones we made were too minty.”
“Ok, how about a girl scout cookie?”
“No something more chewy and gooey. Oh, and I want it kinda warm.”
That began the search for the most perfect chocolate, chewy, gooey, and not to thick mint chocolate cookies. On a cold evening when nothing was going on the process began. After many trials with different chips, extracts, and chocolates, we finally decided that this recipe solved for the need to have a softer chocolate mint cookie while still maintaining the slight crunch that has made the girl scout recipe so popular. Hope you enjoy this one as much as we have!
Important Storage Tip: These cookies do not play well with others. The mint will soak into other cookies if they are stored together. My recommendation is to keep them isolated in a plastic airtight container or plastic zip bag.
Better Than Girl Scouts Chocolate Mint Cookies
- 1 stick Butter unsalted
- 3/4 cup Granulated sugar
- 1 Egg
- 3 teaspoons Pure vanilla extract
- 1 cup All-purpose flour
- 1/3 cup Cocoa powder
- 1/4 teaspoon Salt
- 1/4 teaspoon Baking soda
- 1/2 package Andea mint chips (typical package is 16 ounces)
- Preheat oven to 350 degrees F. Line cookie sheet with parchment paper.
- Beat butter in mixer until light in color.
- Add the granulated sugar and combine thoroughly. Add egg and extracts. Beat until well blended.
- In a separate bowl, mix flour, cocoa powder, salt, and baking soda.
- Add to wet mixture and mix just until combined.
- Fold in Andes mint chips until incorporated.
- Bake 10-12 minutes. Allow to rest on warm cookie sheet for 10 minutes before transferring to cooling rack. Enjoy!