Perfect for Christmas: Homemade Thin Mints
December 18th, 2011 | Author: Alysha
I haven’t met anyone who doesn’t love a good Thin Mint from their local Girl Scouts (or heck, a whole roll :) ). The only problem is that these goodies only come around once a year.
Lucky for you, you can make these babies at home and have surprisingly similar tasting results. I have to admit, I was pretty skeptical. But after having this recipe from Baking Bites stashed in my recipe binder for a few years, I figured I would throw caution to the wind and try them out.
The peppermint in this cookie is also perfect for the holidays. And won’t your loved ones be surprised when you add these to their cookie tray. I was sneaky and made mine a rectangular shape (no one is going to know what hit them).
Homemade Thin Mints
Makes 3 1/2 dozen cookies
From Baking Bites
For the cookies:
2 1/4 cups all purpose flour
1/4 cup cornstarch
6 tbsp unsweetened cocoa powder (such as Hershey’s)
1/2 tsp salt
1 cup white sugar
1/2 cup butter, room temperature
1/3 cup milk
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 butter and sugar. Add in the milk and the extracts. Gradually, 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 or until dough is very firm.
Preheat oven to 375F.
Slice dough into rounds about 1/4″ thick and place on a parchment-lined baking sheet. Bake for 13-15 minutes or until cookies are firm at the edges. Cool cookies completely on a wire rack before dipping in chocolate.
For the chocolate coating:
10 ounce package chocolate chips (such as Ghiradelli’s 60% Cacao Bittersweet Chocolate Chips)
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 or until chocolate is smooth. But keep a close eye on it because it can scorch easily.
Dip each cookie in melted chocolate, turn with a fork to coat, then transfer to a piece of wax paper. Once chocolate has set, transfer to an airtight container, the fridge or freezer.
Question: What is your favorite Christmas cookie?
Me? I’m a sucker for Peanut Butter Blossoms with a Hershey’s Kiss.
-Alysha
Posted in 
Yum! I will have to try to make these. My favorite Christmas cookie isn’t actually a cookie…my aunt makes really delicious dark chocolate fudge every year..I’ll have to steal the recipe!
I liked as much as you’ll obtain carried out right here. The caricature is attractive, your authored subject matter stylish. nonetheless, you command get bought an edginess over that you would like be turning in the following. in poor health no doubt come further before once more since exactly the same just about very steadily inside of case you protect this hike.