Apparently there’s a shortage of thin mints this year. Fortunately, those of us in the Pacific Northwest aren’t being affected by this shortage (I guess we don’t like thin mints as much as the rest of the country), but just in case you’re in need of some and don’t have a way to get them, I have a recipe for you! Say hello to homemade thin mints!
I love Girl Scout cookie season. I mean, who doesn’t? The cookies are good and it it allows young girls to work on their business skills. It’s really a win-win!
This year, a girl in my neighbourhood came to my door with the Girl Scout cookie order form, a hot pink bike and a big smile on her face. I couldn’t say no, I’m a total sucker. Thin Mints are one of my two favourites (the other is samoas) — mint and chocolate is the ultimate combination. But what are you supposed to do when you’ve inevitably eaten all of your Thin Mints and its no longer cookie-selling season?
You make your own homemade thin mints!
These cookies are so easy to make and they’re guaranteed to satisfy any Thin Mint craving you might have, no matter what time of year it is!
We’re making a crunchy chocolate mint cookies and coating them in peppermint chocolate. You guys, you really can’t go wrong with these. Even the people in my life who “don’t like” mint and chocolate together rave about these. I’m not kidding when I say everyone will enjoy them.
Make a whole bunch of these, then keep them in your freezer. I’ll go on record saying frozen thin mints taste better. This way, you can have a tasty frozen thin mint whenever the craving strikes!
So head to the kitchen, friends. You don’t want to miss these!
Ingredients
Cookies:
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 1 egg
- 1 tsp. peppermint extract
- 1 1/4 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 tsp. baking soda
- 1/4 tsp. baking powder
- 1/4 tsp. salt
Chocolate Coating:
- 3 cups bittersweet chocolate, chopped
- 1 1/2 tsp. peppermint extract
Instructions
- Cream together the butter and sugar. Add egg and peppermint extract and beat well.
- Combine dry ingredients; add to the butter/sugar mixture and mix until smooth.
- Roll dough into a ball, wrap in plastic wrap and place in fridge for 1 hour.
- Heat oven to 375°F.
- Roll out dough to 1/4" thick. Cut out cookies and place on parchment or silicone lined baking sheets. Bake for 7-9 minutes. Let cool.
- While cooling, melt the chocolate and add peppermint extract. Once cookies have cooled and chocolate has melted, dip cookies in the chocolate. Shake off any excess chocolate before placing on parchment. Place in fridge/freezer to set.
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