Why yes, I did put a cookie inside of a cookie. Don’t judge.
For the last few months, we have been gathering with friends on Friday evenings to (over)indulge our taste buds and tummies.
So, what’s on the typical Friday night menu?
Cheese, bread, and wine are a must. The occasion pizza, pigs in a blanket or chicken finger might also cross the table.
More often than not we pay also visit to our friends at the local taco shop to curb the late night Mexican food cravings.
While we realize this is no way to live life every day of the week, we have found Friday’s after a long work week to be an exceptional excuse.
Most recently, Girl Scout cookies have been the culprit of our demise on these Friday After Work (FAW) ventures. A certain someone got a little carried away and decided to buy 6 boxes of girl scout cookies.
She has attempted to pawn them off on us a few times and we had avoided the inevitable until Saturday night when we created these gigantic Thin Mint Stuffed Chocolate Chip Cookies.
We now know, the single most satisfying way to eat a Thin Mint (besides the obvious frozen version) is by stuffing it in between warm and gooey chocolate chip cookies.
It just might beat the Reese’s Stuffed Chocolate Chip Cookie.
Dare I ask you to try this stuffing-a-cookie method using a Tag-a-Long?
Thin Mint Stuffed Chocolate Chip Cookies
2 sticks softened butter
1 cup granulated sugar
3/4 cup brown sugar
2 large eggs
1 tablespoon pure vanilla
3 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
10 oz bag chocolate chips
24 Thin Mint cookies
Preheat oven to 350 degrees F. Cream together butter and sugars until fluffy. Add eggs and vanilla and mix until incorporated.
Sift together flour, baking soda and salt in large bowl. Slowly add to wet ingredients. Fold in chocolate chips. Take one large scoop of cookie dough and top it with a thin mint. Take another scoop of dough and place on top of candy. Press the edges together to enclose around the candy. Place on Silpat or parchment lined baking sheet and bake cookies 9-10 minutes.
Let cool for 5 minutes then move to a cooling rack.
From the Little Yellow Kitchen,