Best Old Fashion Butter Vanilla Cookie Recipe Brown Sugar Mint Cookies – Recipe For Creme De Menthe Cookies

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Mint Cookies – Recipe For Creme De Menthe Cookies

I remember when I was a Girl Scout. I wanted Thin Mints more than any other cookie I sold. My mother used to buy us several boxes. Even as an adult, Thin Mints are usually the first box I buy. I actually love freezing them, which makes them even harder and crispier. There have been years where I have had enough thin mint cookies to last us all year. I want to share a recipe for cookies that taste like Girl Scout Thin Mints.

2 2/3 cups flour

1/2 cup white sugar

3/4 cup brown sugar

1/2 cup butter, softened to room temperature

2 eggs

2 teaspoons of vanilla

1 teaspoon baking powder

1 teaspoon baking powder

1 packet of Andes mint baking chips

I use a brand of vanilla that is quite strong, so usually only use a teaspoon of vanilla. I have also used both light and dark brown sugar in this recipe, both of which are really good.

Mix butter and sugar together. Add baking powder, baking powder, vanilla and egg. Mix well. Add the flour and mix well. Gently stir in the mint baking chips. Cover and refrigerate for about an hour. It is also OK to leave the dough overnight in the refrigerator.

Remove from the fridge and form into a small ball. Then flatten the ball with the palms of your hands. Place on baking paper and repeat until your baking sheet is full. Bake 8-10 minutes at 350 degrees. Allow to cool for just one minute before placing on a wire rack.

I can’t always find the mint baking chips, so I also have a recipe for the Crème De Menthe waffles:

2 cups of flour

1/2 cup butter, softened to room temperature

3/4 cup white sugar

1 egg

3/4 tsp vanilla extract

1/2 tsp baking soda

1/2 teaspoon salt

20-25 Creme De Menthe wafers, cut in half

Mix butter and sugar together. Add the egg and mix well. In a small bowl, combine the flour, baking powder and salt. Add to the butter mixture and mix well. Add the vanilla and mix again. Cut the dough in half. Shape the dough so you can slice it the next day for baking. Wrap each half in plastic wrap and refrigerate overnight.

Cut slices about 3/8 of an inch thick. Place the slices on a baking tray. Place a piece of candy on top of each slice. Now place another 3/8 inch slice on top of the candy. Seal as best you can. The cookies are now ready for baking. Bake approximately 10 minutes at 350 degrees.

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