Mint and Chocolate lovers you have found the right place! These traditional biscotti’s have been infused with Thin Mints and mini chocolate chips for the absolute perfect balance of mint + chocolate!
After purchasing way too many boxes of Girl Scout™ cookies I was on the hunt for something to create. Turning one cookie into another may sound a little strange, but a fresh tray of biscotti’s is perfect for a crowd to enjoy during the holidays, or any time there is fresh coffee, or in this case – hot chocolate!
If you have never tried the Mint Kahula, this gives you the perfect excuse to give it a try! We always have some on hand, and often add it to our espresso martini’s. We swapped some of the vanilla extract we would usually add to a biscotti for this rich mint liquor.
These are not “boozy” in any way, the Kahula just adds a rich and deep mint flavor that compliments the crushed cookies. If you would prefer to omit the Kahula, you can just replace the 2 tsp. with vanilla extract. We did experiment with Mint extract – but too much mint can easily overpower the chocolate. Have fun and experiment!
Begin by using a food processor or a chopper to finely grind the 16 Thin Mint’s. (16 is one full sleeve of the cookies). If you do not have a food processor, place the cookies in a heavy duty zip lock bag and use a rolling pin to grind into a fine dust.
Once you add the cookies to the mix, the dough will become sticky, but not impossible to handle. I have found that a rubber (not silicone) spatula works best to shape the dough and smooth it out.
Once the cookies have baked for 25 minutes, you will notice that they have puffed up slightly but otherwise they have retained their shape. Leave them for 10 minutes on the baking pan. I cut mine with a serrated knife directly on the pan once they are cooled enough to cut. If you experience crumbling while cutting try to pat them with a wet paper towel. I have tried to spritz them with water but I find that I overspritz so I prefer to use a damp towel. These however, were not dry – likely the Kahula helped to keep them moist enough for super clean cuts.
Separate the cookies slightly and bake for another 25 minutes. Once completed allow to cool on the pan and once cool move them to a baking rack. The outside should be a golden brown and the inside should be slightly lighter.
Have fun decorating them! We dipped some in chocolate and even sprinkled some with white sprinkles.
- 6 tbsp unsalted butter
- 2/3 cup granulated sugar
- 1/4 tsp salt
- 1 1/2 tsp baking powder
- 1 tsp vanilla extract
- 2 tsp Mint Kahula* optional
- 2 eggs
- 2 cups flour
- 16 Thin Mints
- 1/2 cup mini chocolate chips
- 1 cup melting chocolate
- Preheat oven to 350° F degrees
- Line a baking sheet with parchment paper or silicon baking mat
- Crush the 16 Thin Mint cookies using a food processor until finely ground.
- Cream butter and sugar in a stand mixer until fluffy and pale
- Add salt, baking powder and mix until incorporated
- Add vanilla extract and Mint Kahula (if not using Kahula, substitute for 2 tsp. of vanilla extract)
- Add the 2 eggs one at a time mixing well in between
- Add the 2 cups of flour one at a time with your stand mixer on stir. Fully mix each cup before adding more.
- The dough will be sticky. Using a rubber spatula or your hands break the dough evenly in half. Shape the dough into thin rectangular logs. The dough should be aprx. 1 inch tall. Use your spatula to smooth the tops of the logs.
- Bake for 25 minutes. Remove and cool on the pan for 10 minutes.
- Once cool enough to touch, take a long serrated knife and cut the biscotti into 1/2 inch pieces on a diagnol. If the biscotti crumbles, take a damp paper towel and lightly dampen the surface of the biscotti, this will make cutting it easier as biscotti tends to crumble slightly.
- Spread out the biscotti so they are not touching and place back in oven for 25 minutes. They should be golden brown on the outside.
- Allow to cool completely and dip into melted chocolate.