Every year I look forward to Girl Scout Cookies. When I was a kid I was in Girl Scouts. I would sell cookies to my family and to a few people in the neighborhood. We would always get a few boxes for ourselves as well. My favorites were Thin Mint, Trefoils, and Samoas.
While all three of these are still available they no longer have the same names. I don’t quite understand why they’ve changed but they have. I now have to buy Thin Mints, Caramel deLites, and Shortbread. For the record, the Caramel deLites are NOT as good as the Samoas were.
So really the Thin Mints are the only ones with the same name and they just happen to be my favorite. You really can’t go wrong with mint and chocolate together in one delicious bite. Plus I thought they would be the perfect cookie to put in the middle of my chocolate St. Patrick’s Day cookies!
These cookies are really easy to make because the base is a chocolate cake mix. They mix up easily into a thick chocolate batter. To make the cookies I simply took a tablespoon of cookie batter, flattened it, put a Thin Mint inside of the batter, then rolled the excess dough over top of it. That’s it!
Before they go into the oven the cookies get rolled in powdered sugar and topped with green M&M’s. I actually had leftover Christmas M&M’s so I picked out the green ones and put them on top of the cookies. As they baked in the oven they smelled so good. I love that sweet mint chocolate scent in the oven.
Once they came out I let them cool for a while then tried them. Oh man were they good! It was a soft and chewy chocolate cookie with the Thin Mint inside. However, the cookie inside gets really soft and it’s hard to tell the Thin Mint from the chocolate cookie because they all meld together into a tasty St. Patrick’s Day treat!
- 1 Box Chocolate Cake Mix
- ⅓ c. butter, melted
- ½ t. vanilla
- 8 oz. cream cheese, softened
- 1 egg
- powdered sugar
- 1 box Thin Mint cookies
- 1 c. green M&M's
- Combine the chocolate cake mix, butter, vanilla, cream cheese, and egg in a large bowl.
- Using a mixer mix on medium speed until the dough is smooth and combined.
- Refrigerate the dough for 1 hour.
- When ready to make the cookies preheat the oven to 350 degrees.
- Pick one tablespoon of dough out of the bowl and flatten it. Place a Thin Mint on the dough and then cover it with the excess dough.
- Roll the dough in powdered sugar and place on a cookie sheet. Repeat with remaining cookies.
- Top the cookies with several green M&M's.
- Bake for 11-13 minutes. Remove from oven and cool for 1 minute. Remove the cookies to a wire rack and cool completely.