I like crust. A lot. Anything that’s deep dish sound pretty awesome to me. So when I heard the idea of baking cookies in a whoopie pie pan to get a deep dish effect, I thought I would give it a try. I liked how it turned out. I think you will, too.
Also, mint is pretty fantastic. And mint with chocolate – a match made in heaven. So I made a deep dish mint chocolate cookie concoction for book club last month. Next month: Salted Caramel Popcorn. Stay tuned!
Deep Dish Mint Chocolate Cookies
- 1 package Chocolate Crinkle Cookie Mix
- Eggs, water and oil as directed on package
- Thin Mint cookies, optional
- Mint chips
- Milk or semisweet chocolate chips
Preheat oven to 350 degrees.
Lightly oil your whoopie pie pan. Mix cookie mix according to directions on package and spoon two heaping tablespoons of dough into each section of the pan. Press the dough flat.
Crush the Thin Mint or other mint chocolate cookies into small pieces and press into the top of the cookie dough. Also press mint and chocolate chips into the dough.
Bake for 8-12 minutes, until a toothpick inserted into the middle of one of the cookies comes out clean.
The mint cookie crushed on top is optional, but adds an extra crunch. At first, I made the cookies with just Thin Mints. But they really weren’t minty enough. So I added the mint and chocolate chips to the second batch and they were much more satisfying.
I’m thinking that no matter what, deep dish is the way to go when making cookies from now on…
Check out my “Show and Tell” tab to see where I linked this bad boy up!