Thin Mint’s Fraternal Twin Cookie Recipe

Happy December 1st! Cookie season has officially begun!


It is really difficult to make any cookie DELICIOUS without excessive amounts of sugar and fat. However, in moderation, everyone needs some cookie splurges in their life.

An upcoming cookie exchange led me to find and make this recipe. I found it online and then modified parts of it to make this amazing recipe. If you like thin mints, then you will love this recipe- I call them fraternal twins. Same exact taste, just a different look 🙂


1 cup of butter

3/4 cup of raw sugar

3/4 cup of brown sugar

1 large egg

1 tsp vanilla

1 3/4 cup whole wheat flour

3/4 cup of unsweetened cocoa powder

1/2 tsp baking soda

1/2 tsp baking powder

pinch of salt

1 cup of peppermint bark or Andes white chocolate peppermint pieces (see pics below)

Directions (from the website):

1 Preheat the oven to 350°F.

2 Cream the butter and sugars together for about two minutes at medium speed or until well incorporated and light in color.


3 Add the egg and the vanilla extract until well incorporated, about a minute. Be sure to scrape down the sides and the bottom of the bowl halfway through.


4 Sift together the flour, baking soda, baking powder, salt, and cocoa powder.


5 Add to the butter mixture slowly, and beating at medium speed, stopping once all of it is incorporated (do not over mix).



6 Fold in the peppermint bark chips.



7 Take small spoonfuls of the dough and roll into one inch sized balls and place onto a baking sheet lined with parchment paper.


8 Bake for -12 minutes. Let cool on the pan for a few minutes, then transfer to a wire rack to cool completely.





cheers, happy holidays, and evolving!

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