I try to tell myself they’ll give me the Bubonic plague or something if I eat them which usually deters me for a good .45946 seconds before I finally take my chances with the plague and shovel them in at a disgustingly fast pace.
I’m particularly prone to Samoas, which are my end-all, be-all favorite. So when I see the purple box chilling on my counter, looking all sassy and flirty and nonchalant, it takes every inch of courage not to eat the coconut-scented cardboard as well. And the serving sizes are a freakin’ joke, man. Come on, Girl Scouts of America. TWO COOKIES? Are you kidding me? Have you eaten a Samoas cookie before? Because one becomes three which becomes the entire serving size and then has you scratching your face and digging for coins in the couch cushions so you can race up to the store to buy more.
However, while Samoas may be my top pick, Thin Mints are not far behind in the rat race. There’s something so irresistible about those cookies — perhaps the satisfying crunch of the crispy chocolate wafer, or the smooth, refreshing coating of the chocolate mint outer shell? Either way, I flip for ’em and can do some seriously embarrassing damage on a box of those, too.
So instead of my usual cookie-in-face shoveling routine, I decided to put them to good use in a way that’s more pleasant to the eyes than watching me Chubby Bunny eighteen Thin Mints. I mixed crushed Thin Mint cookies with Andes mint chips and peppermint patties for a truly outrageously minty bar for only the most die-hard mint-lovers around. The result is AWESOME, and I know you won’t be able to resist them! And the fact that they come together in seconds is quite dangerous, so don’t say I didn’t warn you!
- 2 pkgs refrigerated chocolate chip cookie dough, at room temperature
- 25 peppermint patties, unwrapped
- About 10-15 Thin Mint cookies, coarsely chopped
- About 3/4 cup Andes Mint baking chips
- Preheat oven to 350 degrees F. Line an 8×8″ baking pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil liberally with cooking spray and set aside.
- Press ONE package of the cookie dough evenly along the entire bottom of the prepared pan. Arrange the 25 peppermint patties over the top of the dough — five rows by five. Immediately top with the crushed Thin Mint cookies and sprinkle evenly with the Andes mint chips.
- Rip off pieces of the second package of cookie dough and press them gently to flatten them in the palm of your hand. Arrange the dough pieces over the minty center as best as you can, trying to cover the minty center completely with dough (it’s okay if you have small pockets peeking through, but try to cover it completely as best as you can).
- Bake the bars for approx. 25-30 minutes or until the top is golden brown and mostly set — the center may jiggle only slightly, but it’ll firm up as it cools. Do not over-bake. Allow the bars to cool completely to room temperature before cutting into squares.
Don’t waste your $$ on the real-deal Thin Mints for this recipe! Instead, swap them out with their cheaper grocery store doppelganger which is often found by brands like Keebler or store brands like Great Value (Walmart’s brand). They have virtually the same taste but a huge difference in price — plus, since you’ll be crumbling them up and along with buttery Andes mints and luscious peppermint patties, you won’t need to splurge on fancy cookies since you’ll already be eating a seriously droolworthy ‘fancy’ mint bar!
And these would be perfect for St. Patty’s Day! Just a friendly suggestion 🙂
Have a fantastical day!!