Thin Mint White Chocolate Biscotti

Preheat oven to 350 F.
Place all the Thin Mints in a plastic bag, seal the bag, wrap bag in a kitchen towel, and coarsely crush cookies using the flat bottom of a pan or a rolling pin. Divide the crushed cookies in half and set aside.
In a separate large bowl, cream together butter and sugar, by hand or with a mixer. Gradually add eggs, one at a time, then add vanilla extract and white chocolate chips. Mix well.
In another large bowl, mix together flour, baking powder, and salt. Gradually add flour mixture to butter mixture, mixing well, until dough is slightly stiff but still soft. Gently mix half of the reserved crushed Thin Mints into the dough.
Turn out dough onto a lightly floured surface, split in half and form into two small rectangular loaves. Place them on a large baking sheet lined with parchment paper or a silicon baking mat and bake for 20 minutes. Remove from oven. Let them cool on the sheet for 5 minutes.
Reduce oven to 300 F. Remove biscotti loaves from pan and cut into 1/2 to 3/4" thick slices on the diagonal with a sharp knife and place slices back on the baking sheet. Bake for an additional 15-20 minutes. Remove from oven.
Transfer biscotti to a wire rack and let them cool completely. Dip one end of each slice into the melted white chocolate and roll in the remaining crushed Thin Mints. Place them back on the wire rack to dry.
Store in an airtight container for 4-6 weeks (if they last that long)!