As I was typing out the title of this blog post, I realized how absurdly long this baked good’s name was. Unfortunately for everyone who needs to say it (so really just me), there is no way to shorten the name and still give each critical ingredient the justice it deserves.
Despite its comically long name, these bars are no joke. They are like a thick cookie but bigger. And who doesn’t like cookies?
A few months back, I bought an embarrassing amount of Girl Scout cookies from the daughter of a coworker. Never underestimate the sales ability of small girls in uniform. I’m down to my last box of Thin Mints, my personal favorite, so I thought I should do something special with it. Enter the Thin Mint Chocolate Chip Cookie Bar.
The gooey cookie bar is perfectly complemented by the crunch from the Thin Mint. Additionally, the mint flavor seeps into the entire bar making each bite surprisingly refreshing. Cooking time will vary based on the dish you use so don’t pull them out of the oven until a toothpick inserted in the middle comes out clean.
- 2 Sticks of unsalted butter, softened
- 1 Cup (215g) granulated sugar
- 1 Cup (200g) brown sugar
- 3 Large eggs
- 1 ½ Teaspoon vanilla
- 3 Cups (390g) flour
- ¾ Teaspoon salt
- ¾ Teaspoon baking soda
- ¼ Cup heath bar pieces
- ¼ Cup chocolate chips
- ½ Cup thin mint cookies, chopped
Recipe - Adapted from Food Network Recipe
- Preheat the oven to 350 degrees
- Butter a 9 by 13 dish and set aside
- In a medium bowl, beat butter and sugars until fluffy
- Mix in the eggs one at a time, followed by the flour
- In a large bowl, sift together flour, salt and baking soda
- Gently mix wet ingredients into dry
- Mix in heath bar pieces, chocolate chips and thin mint cookies
- Pour into prepared dish
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean