Chewy Faux Thin Mint Cookies

So if baking is a science, I am a damn scientist!!!!  I will give a quick warning, if you can’t eat just one Thin Mint cookie, you won’t be able to eat just one of these!!  Have a glass of milk ready!!  Enjoy!!


  •                     1   1/4 cups butter, softened
  •                     2 cups white sugar
  •                     2 eggs
  •                     2 teaspoons vanilla extract
  •                     2 cups all-purpose flour
  •                     3/4 cup unsweetened cocoa powder
  •                     1 teaspoon baking soda
  •                     1/2 teaspoon salt
  •                     1 tsp corn starch
  •                     2 tsp peppermint extract
  •                     1 cup chopped Andes Candies


  1.                     Preheat oven to 350 degrees F (175 degrees C).
  2.                     In a large bowl, cream together the butter and sugar until light and fluffy.  Beat in the eggs one at a time, then stir in the vanilla and peppermint. Sift together the flour, cocoa, baking soda, corn starch and salt; stir into the creamed mixture. Mix in the Andes Candy pieces. Drop dough by teaspoonfuls onto parchment lined cookie sheets.
  3.                     Bake 8 to 9 minutes in the preheated oven. Cookies will be soft. Cool slightly on cookie sheet; remove from sheet onto wire rack to cool completely.


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