Cookies inside of a cookie? Why not? Especially when you are combining the classic flavors of a chocolate chip cookie with the perennial favorite Thin Mint. After all who doesn’t love these two cookies. I know I do.
Depending upon where you live winter probably feels like it is dragging right about now. I know it does here in Belgium and in fact, it has in just about every place I’ve ever lived. But the one thing I look forward to each February is the arrival of Girl Scout cookies. And while I’m not one to turn my nose up to any of the varieties the Girl Scouts sell, Thin Mints are by far my favorite. So go out and buy yourself two (or more) boxes before they are gone for the year. You’ll want one box to eat and another one to make these delicious cookies.
THIN MINT CHOCOLATE CHIP COOKIE BARS
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup unsalted butter, at room temperature
2 tablespoons light corn syrup
1 cup light brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon peppermint extract
2 cups chocolate chips
2 sleeves Thin Mint cookies, broken into small pieces
- Pre-heat the oven to 350 degrees. Lightly grease a 9 x 13 rimmed baking sheet with non-stick cooking spray. Set aside.
- Using a wire whisk, combine the flour, baking soda and salt in a small bowl. Set aside.
- Using an electric mixer and a medium sized bowl, beat the butter until it is fluffy then beat in the corn syrup.
- Add the brown sugar and white sugar and beat until combined.
- Beat in the egg.
- Gradually beat in the flour mixture.
- Using a rubber spatula, fold in the chocolate chips and cookie pieces.
- Spread the dough into the prepared pan, taking care to push the dough into the edges of the pan.
- Bake for 20 to 25 minutes or until the cookies are a light golden brown.
- Move the pan to a wire rack and allow to cool completely before cutting.
Yields: 24 bars