Cool & Chocolatey Homemade Thin Mints

Homemade thin mintsYou know how you wait around all year for Girl Scout cookie time, then horde away the Thin Mints, savoring each and every last cool, chocolatey one, only to fall into a deep, dark state of deprivation once the last crumb has been devoured? Well, no more. Now, you can make them year round and have them anytime you want.

This recipe from The Idea Room is amazing. I know this may be blasphemy, but they may even be better than the original. I still think they taste best frozen too.

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Homemade Thin Mints

2 1/4 cups all purpose flour
1/4 cup cornstarch
6 tbsp unsweetened cocoa powder
1/2 tsp salt
1 cup white sugar
1/2 cup butter, room temperature
1/3 cup milk (any kind)
1/2 tsp vanilla extract
3/4 tsp peppermint extract

In a small bowl, whisk together flour, cornstarch, cocoa powder, and salt.

In a large bowl, cream together sugar and butter. With the mixer on low speed, add in the milk and the extracts. Mixture will look curdled. Gradually, add in the flour mixture until fully incorporated.

Shape dough into two logs, about 1 1/2 inches (or about 4 cm) in diameter, wrap in plastic wrap, and freeze for at least 1-2 hours, until dough is very firm.

Preheat oven to 375°F.

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.

Dark Chocolate Coating

10 ounces dark or semisweet chocolate
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.

Hungry? Need dinner ideas? Just love anything and everything food and recipes? Then you'll totally want to follow us on Pinterest! Our virtual pin boards on Kid Friendly Recipes, Sweet Treats, and Easter 2012 are pure eye candy. Yum!


Image via The Idea Room

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