Thursday, August 9, 2012

Homemade Thin Mints

You know how every year in front of Publix they have the girl scouts selling cookies?   I always happen to look at them and consider all my options and always fall in love with the wonderful minty chocolate covered cookies called “Thin mints”

So of course, I had to investigate these amazing little cookies.  What do you know?  A recipe!  For thin mints!  My curiosity took over and guess what happened?  Guess, c’mon, Guess!   Ok, I’m so excited I’ll just spill it all out to you.  I made thin mints!  Isn’t that great, (jumping up and down) the cookies are ahhhh-mazing!

Yes, I guess this time I’m a little overly excited about this recipe but I can’t help it.  THEY ARE SO GOOD and now that I know how to make them I can make them 24/7!  Which, I won’t be doing unless I want to weigh 100,000,000,000 pounds.  Well maybe I’m exaggerating…but you get the point.  That’s how good they are.   You know what the best part is?  They are so easy! 

Homemade Thin Mints

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

Dark chocolate coating:
10-oz dark or semisweet chocolate
1/2 cup butter, room temperature

1. In a small bowl, whisk together flour, cornstarch, cocoa powder and salt.
2. 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. Gradually, add in the flour mixture until fully incorporated.
3. 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.
4. 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.
5. Bake for 13-15 minutes, until cookies are firm at the edges. Cool cookies completely on a wire rack before dipping in chocolate.
6. In a double boiler, combine chocolate and butter. Melt until chocolate is smooth. Chocolate should have a consistency somewhere between chocolate syrup and fudge for a thin coating. (you can use the microwave for this step, just take care not to burn the chocolate)
7. 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.
Makes 3 1/2-4 dozen cookies.

~Love Jade~

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