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Thin Mint Stuffed Double Chocolate Cookies

Thin mints and Samoas are my favorite Girl Scout cookies, so when I saw this recipe on visionsofsugarplums.com, I knew I couldn’t resist. I love biting in to the soft cookie only to discover the crunch of the thin mint in side. If it’s not GS cookie season, you can use Keebler Grasshoppers. The recipe is somewhat time consuming – you have to individual wrap each cookie in the dough and if you use too much, it ends up looking like a chocolate UFO

http://www.visionsofsugarplum.com/2011/12/thin-mint-stuffed-chocolate-cookies.html


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, baking

powder 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




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