Ingredients:
8 ounces chocolate chips
1 stick butter
1 cup sugar
3 large eggs
1/2 teaspoon vanilla
1/2 cup all purpose flour
1/4 cup cocoa powder
12 whole Thin Mint Girl Scout Cookies, plus 4 crushed
Directions:
Preheat oven to 350 degrees. Prep a cupcake pan with liners.In a double boiler, melt the chocolate chips and the butter, stirring constantly. Once melted and combined, carefully take off the heat and let cool for a few minutes.
Whisk in the sugar until smooth. Then quickly add the vanilla and eggs, whisking constantly, you don’t want them to cook.
Carefully add in the flour and cocoa, just whisking until combined. Fold in the crushed Thin Mint Cookies.
Spoon a small amount (just about 1 Tablespoon) of batter into each liner. Place one Thin Mint Cookie on top then cover with more batter – covering the cookie completely.
Bake for approx 20-25 mins until done, let cool on a wire rack.
Carefully add in the flour and cocoa, just whisking until combined. Fold in the crushed Thin Mint Cookies.
Spoon a small amount (just about 1 Tablespoon) of batter into each liner. Place one Thin Mint Cookie on top then cover with more batter – covering the cookie completely.
Bake for approx 20-25 mins until done, let cool on a wire rack.
(adapted from justjennrecipes.com)
