Homemade Thin Mints

It’s a sad day when you open your freezer and there inside you see that your box of thin mints is nothing but a crumpled leftover plastic wrapper and itty bitty black crumbs.  Girl Scout Cookie season is over! But that doesn’t mean you still can’t have their delectable and addictive cookies! The answer is to buy a million boxes and store them…or the more reasonable answer is just make them yourself! It isn’t too hard to do, and the results are pretty good…and the best part is you can make it with all your cookie cutters!

I went with the traditional route and used my circular cookie cutter. I found it is best when you spray your cookie cutter with a little bit of cooking spray or you can coat it with butter too. It ‘s also easier to roll out your dough in between two sheets of plastic wrap then placing them in and out of the freezer to chill and cut. You might have to do it often if you don’t work quick enough as the dough becomes limp and sticky quickly. Repeat rolling out the dough and stamping cookies until all dough is gone!

Homemade Thin Mints
Makes quite a lot, about 2 or 3 dozen

1 C (2 sticks) unsalted butter, softened to room temperature
1 C powdered sugar
1 T vanilla extract
1 C cocoa powder
1 egg white
1/2 t salt
1 1/2 C whole wheat pastry flour, or all-purpose flour
1 pound (16 ounces) good semisweet chocolate, chopped
1 1/2 teaspoons peppermint oil, more as needed

Using a stand or hand-held mixer, cream the butter until light and fluffy. Add powdered sugar and cream some more, scraping the sides of the bowl as you go to get it all incorporated. Add in the vanilla, cocoa powder, egg white and salt and continue creaming until the batter is smooth and creamy with the consistency of thick chocolate frosting. Add the flour and mix until the batter is no longer dusty looking. It’s okay if it’s still a bit crumbly (it will all come together), but try not to overwork the dough.

Turn the dough out onto a lightly floured surface, gather into a ball and bring together in a smooth mass. The dough should be soft and a little crumbly. Place dough in plastic wrap, flatten to a one inch thickness, and put the dough in the freezer for about twenty minutes to harden up.
While the dough is chilling, preheat oven to 350 degrees and center a rack in the middle of the oven. Line two baking sheets with parchment paper.

Once chilled, remove dough and roll out until somewhere around a 1/6 inch thickness–but make sure to not make the dough too thin. The dough will be hard, but work with it to get to the correct thickness. It also softens up very easily, so you might have to stick it back in the freezer if it gets too sticky. Stamp out the cookies with a cookie cutter about 1 1/2 inches in diameter and place on prepared baking sheets. Bake for nine to ten minutes, until the cookies look hardened and are fragrant. Remove and let cool on a wire rack.

While the cookies are cooling, make the chocolate coating. Melt the chopped chocolate in a double boiler until glossy and smooth. It may seem thick at first, but give it time and it will smooth out and lighten. It might help to add a tablespoon or two of oil if the chocolate seems extra thick–the consistency of chocolate varies depending on the brand. Once melted and smooth, whisk in the peppermint oil. Drop in one cookie at a time, and using a fork, turn to coat with chocolate. When removing the cookie from the chocolate with a fork, tap the fork against the bowl to smooth out the top, and then place the coated cookies in the fridge or freezer to set. 

Keep the cookies in the fridge or freezer until ready to eat.


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