Thin Mints

The search for a homemade thin mint recipe started about 3 weeks ago when I ordered Mr. Hungry his favorite Girl Scout cookies and thought I was being quite generous with 4 boxes.  I assumed he would eat a few now and we would probably have a box a week in the freezer over the next month.  Six days later when all 4 boxes were gone, I decided it was time to find a homemade alternative.  I mean, I love supporting the Girl Scout's and all, but our grocery budget doesn't quite allow $20 a week to support a cookie habit.  Just a few days later, I found out these cookies were on someone else's mind as well.

These were great and especially when frozen, taste just like the real thing.  From your house filled with mint aromas from the baking process to the delight of having these stocked in the freezer even when it's not Girl Scout cookie season, this one is a keeper. 

From my little kitchen to yours... Enjoy. 

Thin Mints
Adapted from Baking Bites
Recipe Notes
It's best to use a high quality chocolate for this recipe.  I used Guittard semi-sweet chocolate chips and they worked great.  If your chocolate is not quite thin enough, you can add a little extra butter, but beware, if you add too much butter, your chocolate will not harden as well.   For the cooking time, make sure you take cookies out when edges are firm, but before the whole cookie is very firm.  My friend Allison said hers turned out "beyond crisp."  Every oven is a little different, so test the edges at 11 or 12 minutes and adjust accordingly.
Ingredients
for the cookies:
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 unsalted butter, room temperature
1/3 cup milk (any kind)
1/2 teaspoon vanilla extract
3/4 teaspoon peppermint extract
for the coating:
12 ounces dark or semisweet chocolate
1/2 cup butter, room temperature
parchment paper
Step by Step
In a small bowl, whisk together flour, cornstarch, cocoa powder and salt.  In a large bowl, cream together butter and sugar until fluffy.  With mixer on low speed, add the milk and the extracts.  The mixture will resemble curdled milk. Slowly add the flour mixture until well incorporated and fluffy.

Shape dough into two long logs, about 1 1/2 inches in diameter (4 cm).  Wrap in plastic wrap and freeze for at least 2 hours, until very firm.

Preheat oven to 375 degrees F. Using a sharp knife, slice dough into round no more than 1/4 inch thick. Slice carefully so they are as close to the same thickness as possible.  You will have some very soft and others very hard if they differ too much in thickness.  Make sure they are no more than 1/4 inch thick or they won't be crispy.  Place on a parchment lined baking sheet.  Cookies can be very close together because they will not spread much at all.

Bake for 13 minutes (see recipe notes); until the edges of the cookie are firm.  Allow cookies to cool completely.  In a microwave safe bowl, combine chocolate and butter. Microwave on high power for 30 seconds.  Remove and stir; continue microwaving in 30 second increments, stirring between each, until chocolate and butter are completely melted and smooth. 

Dip each cookie in melted chocolate and rotate to cover whole cookie.  Using a fork, scrape off extra chocolate so there is a thin coating.  Place cookies on parchment paper or wax paper to allow to cool and set; at least 45 minutes.  Reheat chocolate as necessary to keep is smooth and easy to dip into.

Best served frozen. 

Makes 4 dozen cookies.