It’s Girl Scout season. This weekend I saw my local girl scout troops camped outside of the grocery stores. Of course, I couldn’t resist buying a few boxes. I immediately knew what I wanted to do with my box of thin mints.
The last few weeks, a recipe for chocolate chip cookies stuffed with Oreos has been making its way around the food blogs. The original recipe was created by Picky Palate. An Oreo stuffed inside a chocolate chip cookie sounds both delicious and very unhealthy. Like one of those things that belong on that site “This is Why You Are Fat.”
Anyhow, I wanted to make a version of this cookie, but with something a little lighter than an Oreo. Since an Oreo is so thick, to cover the cookie in chocolate chip cookie dough really makes it almost three cookies in one (a chocolate chip cookie on top, an oreo, and a chocolate chip cookie on the bottom). I wanted the chocolate and the crunch of the oreo cookie but without the heft. So I thought of thin mints.
The thin mints are thin enough that these cookies are only slightly large than the normal chocolate chip cookies I make. I was surprised at how these turned out. I really really like them. That extra crunch in the middle with a hint of mint brought these chocolate chip cookies to a whole new level.
I was inspired by Picky Palate‘s idea, but I didn’t follow her recipe. Instead, I used my favorite soft chocolate chip cookie recipe and a box of thin mints.
Stuffed Chocolate Chip Cookies
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 cup unsalted butter
- 3/4 cup packed brown sugar
- 1/4 cup white sugar
- 1 (3.4-oz) package instant vanilla pudding mix
- 2 eggs
- 1 tsp vanilla extract
- 2 cups semisweet chocolate chips
- about 14 thin mints
- Preheat oven to 350°F (175°C).
- Sift together the flour and baking soda, set aside. In a large bowl, cream together the butter, brown sugar, and white sugar on high speed until light and fluffy. About 2-3 minutes.
- Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture until combined. Stir in the semi-sweet chocolate chips.
- Take a large scoop of dough and wrap it around a thin mint so that the thin mint fits in the middle and is completely covered. Place cookies about 2 inches apart on cookie sheet.
- Bake for about 12 minutes in the preheated oven. Edges should be golden brown.
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.