Thin Mint Blondies

Thin Mint Blondies

Somehow these cookies have survived in our house for well over a month. I guess I was afraid to open these or something. I mean, these cookies only come once a year, and I’m known for eating these a sleeve at a time. I can behave when it comes to Tagalongs, but Thin Mints? Oh no. I had to ignore them…had to.

Then, this past Saturday, I opened my freezer and stared the Thin Mints down. Then, in my cheat day rage, I ran to Pinterest and looked over recipes using thin mints and stumbled upon these blondies. Of course I had to find a way to make thin mints less diet friendly. :-P

The wonderful thing about bars or brownies is they whip up so quickly. It’s kind of dangerous, but it’s also a good thing when you want to bake something for your coworkers after getting home from work, but also before you have to start cooking supper. :-) I had a small taste of these when I was cutting into them, and whoa. If I wasn’t counting my darn calories, I’d save half of the pan for myself.

If you happen to be one of the few with a box of thin mints stashed away, definitely give these a shot. You, or whomever you give these amazing bars to, will thank you a million times over. Just to note: The original recipe calls for Andes chips, but since I couldn’t find these in the store, I made them with a mixture of milk and white chocolate chips.

Thin Mint Blondies
Source: Culinary Concoctions by Peabody

Ingredients:

  • 8 oz. unsalted butter (2 sticks), at room temperature
  • 1 1/3 cup brown sugar, loosely packed
  • 2/3 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • Pinch salt
  • 2 cups all-purpose flour
  • 1 box Thin Mint Cookies, cut or broken in half
  • 1/2 cup milk chocolate chips
  • 1/2 cup white chocolate chips

Directions:

  1. Preheat the oven to 350 degrees. Butter and flour a 9×13 inch pan and set it aside.
  2. In a stand mixer, fitted with the paddle attachment, cream the butter for 2 minutes until light and fluffy. Then, add in the white and brown sugars and whip the butter and sugars together for 2-3 minutes until everything looks light. Scrape the bowl down
  3. Add in the eggs one at a time, as well as the vanilla and beat the mixture on low speed for about 30 seconds, scraping down the bowl after adding each egg.
  4. Mix the salt and flour with a whisk separately in a small bowl. Then, add your flour mixture to your wet mixture with the mixture on low. Mix everything together until everything is just fully incorporated.
  5. Turn off the mixer, and using a spatula, fold in the milk chocolate chips as well as half of the box (one sleeve) of the Thin Mints.
  6. Spread the batter into your 9×13 pan. If it’s too thick to use your spatula, dip your fingers in warm water and spread the batter using your fingers.
  7. Bake the blondies for 20-25 minutes, until they are set in the middle.
  8. Once you take them out of the oven, working quickly, sprinkle the white chocolate chips evenly on top of the blondies. Allow them to sit for a minute, and then gently press the other half of the Thin Mints into the top of the blondies.
  9. Allow the pan to fully cool on a rack before serving.

 

 

 

Comments

  1. Blasphemy!!! I can’t believe you had thin mints longer than a month, I am guilty of this sin, too. I kinda stuck them in the far back corner of my pantry, and have forgotten about them. I’ll have to make this recipe up stat! YUM!!

  2. Glad you liked them. Target usually sells the Andes Mint Chips year round.

  3. how do you get rid of all these yummy treats? do you bring them to work?

  4. if you made something with samoas, i would eat them ALLLLL!!!

  5. OMG. These sounds AMAZING. I needed another fabulous blondie recipe. I did. Really. THANK YOU.

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