Chocolate Mint Cookies

Do you wish girl scout cookie season was year round?  Well wish no longer!

This is the perfect recipe for those delicious thin mints at home.  Trust me, people will eternally grateful for replicating their favorite boxed delights!

Switch up the cookie cuter used or flavor of the glaze, it’s up to you!


1 10-oz pkg (1 1/2) cups Nestle Toll House mint chocolate morsels, divided
1 c all purpose flour
3/4 t baking powder
1/4 t baking soda
1/4 t salt
1/4 c butter, softened
6 tbl sugar
1/2 t vanilla extract
1 egg

1 c chips reserved from bag
1/4 c vegetable shortening
3 tbl corn syrup
2 1/4 t water


Melt 1/2 c morsels in double boiler; stir until smooth and set aside.

In small bowl, combine flour, baking powder, baking soda and salt; set aside.

In large mixer, combine butter, sugar and vanilla; beat until creamy. Beat in egg; blend in melted morsels. Gradually beat in flour mixture.

Shape dough into ball and wrap in waxed paper. Chill about 1 hour.

Preheat oven to 350 degrees.  On lightly floured board, roll dough.  Cut with cookie cutter.  Place on cookie sheets lined with parchment paper.  Bake for 8-10 minutes.

Glaze:  Over boiling water combine, 1 cup morsels, shortening, corn syrup and water; stir until morsels are melted and mixture is smooth.  Remove from heat, but keep mixture over hot water.

Dip 1/2 of each cookie into glaze; shake off excess. Place on wire rack to cool.

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