Super easy chocolate mint cookies made with Thin Mints and an egg. This recipe takes minutes to make and the cookies come out of the oven soft and cakey with a rich chocolate mint flavor.
Every year, we buy boxes of Girl Scout Cookies – I can’t resist them. I can eat them straight from the box, of course, but I also love to use them as an ingredient in recipes, like these soft chocolate mint cookies I’m sharing today.
I love Thin Mints, but sometimes I crave a soft cookie and they are crunchy in their original form. Turns out, you can crush them like you would Oreos or graham crackers and turn them into a soft chocolate cookies.
Easy Chocolate Mint Cookies
They are so easy to make – probably one of my easiest cookie recipes ever! You only need two ingredients and a few minutes to bake them.
You Only Need Two Ingredients
- Thin Mint cookies
- Large egg
It might seem strange, but you really only need an egg to turn regular Thin Mints into soft ones. It leavens the cookies a bit so they puff up while they bake and it also binds the cookie crumbs so they hold in a cookie shape.
How to Make Them
You will need to crush the Thin Mints first either in a food processor or you can place them in a resealable bag and crush them with a rolling pin. You want them finely crushed so you are left with small crumbs.
Whisk the egg in a mixing bowl and then add the crumbs. Mix until the egg fully coats the crumbs.
To make form the cookies, take two tablespoons of the dough and use your hands to compact it into a ball.
Place the ball on a prepared pan and press it down so it forms a disc. Repeat this process with the rest of the dough.
Bake them for nine to ten minutes at 350°F or until they are puffed and set. Cool them on the baking sheet.
I love that you get the taste of Thin Mints but in a soft, cakey cookie form. These soft chocolate mint cookies are a fun way to use Girl Scout cookies in another way.
More 2-Ingredient Recipes
2 Ingredient Soft Thin Mint Cookies
- 20 Thin Mints finely crushed in a food processor
- 1 large egg
- Preheat oven to 350°F. Line two baking sheets with Silpat mat or parchment paper.
- Whisk egg in a bowl. Add in crushed Thin Mints, mix with a spoon until egg fully coats all the cookie crumbs. This will be a little messy. Take 2 tbsp of dough and compact between hands and form a ball. Place onto baking sheet and gently smash down to form a round disk about 1/3 inch thick. Repeat with remaining dough, placing cookies about 2 inches apart.
- Bake for 9-10 minutes until cookies are puffed and set. Let cookies cool on tray before removing and eating.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.