Skinny Thinny Mintys and Some Extra Dough!

I’m dealing with a small obsession creating new cookies. Lots and lots of new cookies. I’ve found a few that are really tasty and absolutely worth tasting. I’ve also found a few that could be labeled as the best cookies ever eaten. These, I can’t share…only pictures, which are to follow. These recipes will be shared…but hopefully in a Miss Cupcake cookbook!!! Yes, isn’t that exciting!!

My First Creation was these yummy little shots of goodness. I’ve also been obsessed with girl scout cookies these past couple days…because it’s that type of season!
Skinny Thinny Mintys
Items Needed:
  • One Pillsbury Chocolate Cake Mix (Devil’s Food)
  • 1/3 cup canola oil
  • 2 eggs
  • 1 sleeve of girl scount thin mints (crushed)-you can also use the Keebler version
  • One teaspoon peppermint extract
  • Melting chocolate (green)
  1. Preheat oven to 350*
  2. Combine cake mix, oil, and eggs until combined (don’t overmix).
  3. Fold in crushed cookies.
  4. Drop by large teaspoons full onto cookie sheet.
  5. Bake for 10-12 minutes. They will puff slightly when finished. Do not overbake. TAKE THEM OUT!
  6. Melt the green melting chocolate and stir in the peppermint extract.
  7. Pour into ziploc bag, snip the end, and pipe striping designs onto cooled cookies!
  8. Yum-o (in the Words of Rachel Ray)
Then, I actually had extra dought (because I only halved the above recipe just in case they turned out like crap.
So, I decided to make little chocolate peanut butter tarts! All that you have to do it use the above recipe (cake mix, eggs, and oil) and push dough into little cupcake tins. Bake about 7-8 minutes or until puffed. As soon as you take them out of the oven, shove a little pb cup into the center. Let cool, then take out of the tin! Enjoy!

These cookies were special, because without giving away too many details…they were actually for a friend in the service: hence the red, white, and blue….I was feeling quite patriotic.