I made this recipe from the back of a bag of mint and dark chocolate baking chips. They tasted just like Thin Mints.
- 2 cups (256 g) all purpose flour
- 2⁄3 cup baking cocoa
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 butter or margarine, softened
- 2⁄3 cup granulated sugar
- 2⁄3 cup brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 10 oz bag dark chocolate and mint morsels
Preheat oven to 325°. Combine flour, cocoa, baking soda, and salt in a small bowl. Beat butter, sugars and vanilla extract in a large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels. Drop by well rounded tablespoons onto ungreased baking sheets. Bake for 11-13 minutes or until cookies are puffed and centers are set.