Chocolate Mint Wafers

IMG_3578The girl scouts are gone. They still exist, obviously, they just no longer hang out outside the grocery store on weekends and my thin mint supply has run dry. Thin mints might be the perfect cookie: I want them year round, no matter what. In the winter they go nicely with a cup of hot cocoa, peppermint hot cocoa style. In the summer they are the perfect frozen treat. In between they are whatever I am in the mood for that day. Perfection.

So, every year around this time, I find myself feeling rather sad because, inevitably, I have run out of thin mints and I want my frozen, minty, chocolately, crispy treat.

But this year, I found Ming. Ming makes cupcakesbut also cookies, and right on top of his cookie list: “Homemade Thin Mints.” So, I think mint and chocolate sounds perfect just about now.

Chocolate Mint WafersIMG_2720

Check out Ming‘s original.



  • 1 1/2 cups flour
  • 3/4 cups cocoa
  • 1/4 tsp salt
  • 1/4 tsp baking soda
  • 1/2 cup (1 stick) butter
  • 1 cup sugar
  • 3 Tablespoons milkIMG_2732
  • 1/2 tsp vanilla
  • 1 1/2 tsp mint extract (I could only find peppermint which worked perfectly!)

Chocolate Topping

  • 1 cup chocolate chips
  • 1 tsp mint extract



Mix dry ingredients in a bowl (flour, cocoa, salt, baking soda) and set aside.

IMG_2740In stand mixer or with electronic beaters, cream butter until smooth. Add sugar until fully incorporated and the mixture is smooth (about 1 minute). Add liquids (milk, vanilla, and mint extract) and beat about a minute until everything is incorporated. Slowly add the dry ingredients, I do this in about three batches, and beat until mixture starts to form dough and gets pebble-y.

Take dough and form into a ball, then roll into a log about an inch to an inch and a half wide (about the width of a thin mint). Wrap the log in wax paper and move to fridge for at least 2 hours. (I would assume you could leave this overnight, but I wouldn’t leave much more because I don’t know if the log will start to pull apart or dry out.)

Slice log into thin rounds and bake on cookie sheets with parchment paper for 10-12 minutes. They will puff up slightly, but don’t really expand. Set aside to cool completely, they should get crispy as they cool.IMG_2742


In a double boiler (or a pot in which you can set a heat-safe bowl), bring water to a simmer and melt chocolate, stirring regularly; add in mint. Coat tops of cookies (they must be completely cool because if they are still warm they will crumble into the chocolate) with chocolate by dipping or frosting with a knife or small spatula.

Set aside for chocolate to set. Possibly in the freezer so your thin mint is cold and delicious when you go to try the first one!

Have any other Girl Scout Cookies you are jonesing for? Let me know, I make no promises, but I will give it a shot!


Banana Chocolate Chip Cookies

IMG_2820So, originally, I was going to post this before I left on vacation. But the funny thing about vacation is, that getting to it is pretty stressful. I was packed and thought I had plenty of time, and then, it turns out, my toothache was more than just a toothache and there was some dental drama before leaving.

These cookies make things slightly better. I packed them in my carry on (while still slightly warm) and took everything for my flights with me to the endontist. I warn you, if you want to pack these in little ziplock baggies, you should wait til the cool, otherwise a delicious crumbly mess is what awaits.

Regardless, it was delicious and Alex and I ate most of the cumbed bits of cookies in our first few days.

If you don’t put them in bags when they are too warm, these cookies are light and fluffy like oatmeal chocolate chip, but healthier because of the bananas and whole wheat flour I added.


Banana Oatmeal Chocolate Chip Cookies

Adapted slightly from


  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1 tsp salt
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 cup (1 stick) unsalted butter
  • 1 cup sugar
  • 1 egg
  • 1 cup banana, ripe and mashed (approximately 2)
  • 1/2 tsp vanilla
  • 1 3/4 cups oats, quick cooking
  • 1 cup chocolate chips


Preheat oven to 375°.

Mix flours, salt, baking soda, cinnamon, and nutmeg in a bowl and set aside.

In large bowl, cream butter and sugar together. Add egg and beat well. Mix in flour mixture slowly. Add banana and vanilla and mix. Add oats and chocolate chips and stir until combined.

Place on cookie sheet about 1 inch apart and bake 12-15 minutes.

Made a little less than 3 dozen in heaping tablespoon size cookies.


Enjoy! And if packing, put them in containers rather than baggies.

Supreme Chocolate Cookies (with chocolate chips and macadamia nuts)


Everyone always talks about putting on winter weight. I am unconvinced that this is because I eat heavier or richer foods, (let’s be honest, I eat them year round). I think a lot of it is that I don’t want to be outside in the cold, so I choose to turn on the oven and make something delicious. It is really the only solution — I heat up the apartment a little more and I get something delicious.

These cookies are 1 part I didn’t want to go out and 1 part I wanted to mail Alex some cookies. I made three different types: Pistachio, Oatmeal Chocolate Chip, and the Supreme Chocolate Cookies. The oatmeal chocolate chip cookies are a standby, and Alex’s favorites, and I will post the recipe at some point; they are super easy! The other two were new experiments. The pistachio still need a lot of work, but the chocolate cookies were a wonderful surprise.

These cookies are sweet and salty, soft and textured, and extremely rich. They are perfect for the afternoon slump snack or an evening stuck in the house watching it snow. These are a modified version of this recipe; it made about 18 cookies.IMG_2172


  • 1/4 cup plus 2 tbs all-purpose flour
  • 1/4 cup plus 2 tbs cup unsweetened cocoa powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 6 tbs unsalted butter, softened
  • 1/2 cup sugar
  • 1 large eggs
  • 1/2 teaspoon vanilla
  • 1/2 cup dark chocolate chips
  • 1/2 cup white chocolate chips
  • 1 cup macadamia nuts (chopped)

Preheat oven to 350º. Sift together flour, cocoa powder, baking soda, and salt.

In mixer, or with electric beaters, cream butter and sugar. Add egg and beat well. Add vanilla and beat.

IMG_2185Add sifted dry ingredients and mix until just combined (this will be very wet, I almost thought I needed more flour, but I was very glad I didn’t add it). Add dark chocolate chips, white chocolate chips, and chopped macadamia nuts (I used a blender and it came out a little finer than I originally anticipated (no less delicious, though).

Bake for 12 minutes. They will come out of the oven soft, but not gooey. Cool on wire rack and eat! They stay soft for several days in an airtight container.