Homemade Thin Mints

Two words for you.

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Thin Mints.

Oh and they’re homemade and just as good…or better.

Did I just say that?

Yes, BETTER.IMG_6272They’re super rich and chocolate-y with a crisp, crunchy, minty center. You can’t go wrong. IMG_6274I guess you could just buy them, but that’s not nearly as fun. There is so much satisfaction in making them yourself and you can’t complain about a shortage if you make them. You just can’t.

So be your own Girl Scout. (Insert picture of me as a Girl Scout here). Or support your local Girl Scout troop and buy some cookies. Either way, you can’t go wrong.

RECIPE: makes about 40 cookies

INGREDIENTS:

  • 2 1/2 Tbs softened unsalted butter
  • 1/4 cup + 2 Tbs granulated sugar
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 3/4 tsp peppermint extract
  • 1/2 cup all purpose flour
  • 1/4 cup dark cocoa powder
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • confectioner’s sugar for dusting
  • 10-12 oz. 60-72% cocoa, good quality chocolate, finely chopped.

Special equipment: A round 1-1.5 inch cookie cutter. I used a champagne flute!

INSTRUCTIONS:

  • Line two baking sheets with parchment paper and set aside.
  • Sift together flour, cocoa, baking powder, baking soda, and salt in a bowl and set aside.
  • In a stand mixer with a fitted paddle attachment, beat the sugar and shortening until combined. Add egg and beat until combined, scraping down the bowl when necessary.
  • Add vanilla and peppermint extracts and mix in.
  • Add dry ingredients to wet and beat until combined.
  • Lay a piece of parchment paper out on a flat surface and dust with confectioner’s sugar. Roll dough onto parchment and shape into a ball. Cover in plastic wrap and refrigerate for 30 min to an hour.
  • Once chilled, roll dough on confectioner’s sugar dusted parchment paper until about 1/8 inch thick. Take cookie cutter and cut out circles and arrange on prepared baking sheets, a few centimeters apart. Continue to roll and cut until you’re done with the dough.
  • Poke holes in cookie dough circles with a fork. Freeze sheets of cookie dough circles for 15 min.
  • Preheat oven to 350 degrees F. while cookie dough is in the freezer.
  • Bake cookies for about 8 min, rotating halfway through. Let cool on pan for a few minutes before transferring to wire racks.
  • In a double boiler, melt chocolate, stirring constantly, taking off of heat when just melted.
  • Dip cooled cookies in chocolate and place on parchment paper to harden and cool. This should take 30 min to an hour.
  • Store in a cool dry place and enjoy!

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