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. 😛
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
- 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
- Preheat the oven to 350 degrees. Butter and flour a 9×13 inch pan and set it aside.
- 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
- 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.
- 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.
- 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.
- 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.
- Bake the blondies for 20-25 minutes, until they are set in the middle.
- 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.
- Allow the pan to fully cool on a rack before serving.