Thin mints and
Thin Mint Stuffed Chocolate Cookies
3/4 cup unsalted butter, softened
1 cup granulated sugar
1 cup semi-sweet chocolate chips, melted
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/3 cup unsweetened dark cocoa powder
2 cups all purpose flour
32 thin chocolate mint cookies
Beat together butter and sugar, in a large mixing bowl, using a mixer on medium speed, until creamy - about 1 minute. Beat in melted chocolate, eggs, vanilla, baking soda, bakingpowder and salt until well combined - about 2 minutes. Reduce mixer speed to low and beat in cocoa powder and flour until just combined. Chill dough in refrigerator for 1 hour.
Heat oven to 350 degrees F.
Spray your hands with cooking spray. Take a heaping tablespoon of dough and flatten into the palm of your hand; place a mint cookie on top, and wrap dough around cookie. Repeat process with remaining cookies. Place on cookie sheets, spacing about an inch apart. Bake 10-12 minutes, or until set, and slightly crisp. Cool 2 minutes before transferring to wire racks to cool.
Makes 32 cookies