One of my favorite cookies are the ones you get in a little green box from the Girl Scouts. Thin Mints. Mmmmm! I could finish a whole box in one sitting if I *had* to I love the combination of chocolate mint. If you do too check out my Andes mint cheesecake. One day awhile back I was browsing Foodgawker and found out there was a recipe for Thin Mints you could make at home. You mean I don’t have to wait for the Girl Scouts for these cookies?! I had to make the immediately! After making them I realized they would be the perfect addition to my Christmas treat platter.
I first saw these on Crepes of Wrath’s site and she found them at Baking Bites. This batch I whipped up I substituted Multi-Purpose gluten free flour the flour in the recipe. If you really like mint I recommend adding more mint extract –I didn’t find them minty enough for my liking.
I recommend keeping these in the fridge or freezer until you’re ready to serve them. The chocolate coating might get a little soft if kept at room temperature for too long.
from Crepes of Wrath
2 1/4 cups all-purpose flour (I used King Arthur Flour multi-purpose gluten free flour)
1/4 cup cornstarch
6 tablespoons unsweetened cocoa powder
1/2 teaspoon salt
1 cup white sugar
1/2 cup (1 stick) butter, room temperature
1/3 cup milk (any kind – I used 1%)
1/2 teaspoon vanilla extract
3/4 teaspoon peppermint extract
In a small bowl, whisk together flour, cornstarch, cocoa powder and salt.
In a large bowl, cream together butter and sugar. With the mixer on low speed, add in the milk and the extracts. Mixture will look curdled -its ok it is supposed to. Slowly, add in the flour mixture until fully incorporated.
Shape dough into two logs, about 1 1/2 inches in diameter, wrap in plastic wrap and freeze for at least 1-2 hours, until dough is very firm.
Preheat oven to 375F.
Slice dough into rounds not more than 1/4 inch thick – if they are too thick, they will not be as crisp – and place on a parchment lined baking sheet. Cookies will not spread very much, so you can put them quite close together. Bake for 13-15 minutes, until cookies are firm at the edges. Cool cookies completely on a wire rack before dipping in chocolate.
10-oz dark or semisweet chocolate (I used milk chocolate and they turnout out well but I do recommend using dark if you want the most Thin Mint like cookie)
1/2 cup butter, room temperature
In a microwave safe bowl, combine chocolate and butter. Melt on high power in the microwave, stirring every 45-60 seconds, until chocolate is smooth. Chocolate should have a consistency somewhere between chocolate syrup and fudge for a thin coating.
Dip each cookie in melted chocolate, turn with a fork to coat, then transfer to a piece of parchment paper or wax paper to set up for at least 30 minutes, or until chocolate is cool and firm.
Reheat chocolate as needed to keep it smooth and easy to dip into.
Are you still baking/making Christmas treats or have you finished? Let me know what you’re making!