Homemade Thin Mints

in Cookies, Desserts

ThinMints

I have a girl crush, everyone.  Don’t you ever get girl crushes?  Wait, you don’t know what a girl crush is?  Alright…well let me break it down for you because I can guarantee you have one, but you just don’t know it.

A girl crush is when you think another girl is smart, funny, interesting, and just generally awesome. You probably want to be her friend, and better yet, sort of BE her. I get them all the time. I’m majorly crushin’ on Joy The Baker, Emily from Cupcakes and Cashmere, the girl from this band, and various other girls.  Recently I’ve been sort of obsessed with Heidi Swanson from 101 Cookbooks. She’s amazing.  I’m not a vegetarian, nor a health freak when it comes to cooking, but it’s great because now I can live this healthy life vicariously through her, though I’m not sure if that’s a good thing.  Whatever.

ThinMintsonSheets

Anyway, when a friend was having a dinner party, I decided to make cookies, though I was searching for something that was different, but felt holiday-like.  I wanted to pair peppermint with chocolate and my memory immediately went to thin mints, you know, like, the girl scout cookie. So I began scouring the internet and met so many thin mint recipes that used shortening. Shortening and I have never been friends.  That relationship has never been developed, which is okay by me. I’m a sugar, flour and butter type girl, ya know, that other stuff isn’t me. MilkinJar

And then came Heidi…sigh…she had a “healthy”, homemade recipe for thin mints sans all of the bad stuff, of course.  She won’t let you down.  And when I made these, I’m not gonna lie, my crush grew a little. They were amazing.  Messy, but amazing.  So now for the big question… who is your girl crush?!?

ThinsMints

Homemade Thin Mints

Recipe adapted from Heidi Swanson at 101 Cookbooks

Print this recipe!

Yield 2 dozen cookies

Chocolate Wafers:

8 ounces of unsalted butter, room temperature

1 cup of powdered sugar

1 teaspoon of vanilla extract

1 cup of cocoa powder (I use Ghiradelli)

3/4 teaspoon of fine grain salt

1 1/2 cups of all-purpose flour

Chocolate Peppermint Coating:

1 pound good quality semi-sweet chocolate chips (I used Ghiradelli)

Peppermint extract or peppermint oil (I found it at Whole Foods)

Preheat your oven to 350. Racks in the middle zone.

Make the cookie dough: In a mixer cream the butter until it is light and fluffy. Add the powdered sugar and cream some more, scraping the sides of the bowl a couple times if necessary. Stir in the vanilla extract and then the salt and cocoa powder. Mix until the cocoa powder is integrated and the batter is smooth and creamy, sort of like a thick frosting. Add the all-purpose flour and mix just until the batter is no longer dusty looking, it might still be a bit crumbly, and that’s okay. You don’t want to over mix and end up with tough cookies.

Turn the dough out onto a counter, gather it into a ball, and kneed it just once or twice to bring it together into once nice, smooth mass. Place the ball of dough into a large plastic bag and flatten it into a disk roughly 3/4-inch thick. Place the dough in the freezer for 20 minutes to chill.

Rollout and bake: Remove the dough from the freezer and roll it out really thin, remember how thin Thin Mints are? That’s how thin you need your dough, about 1/8-inch. You can either roll it out between two sheets of plastic, or dust your counter and rolling pin with a bit of flour and do it that way. Stamp out cookies using a 1 1/2-inch cutter or whatever shape you want (I used a shot glass). Place cookies on a parchment-lined baking sheet and bake for 10 minutes. Remove the cookies from the oven and allow them to cool completely on a baking rack if you’ve got one.

Make the peppermint coating: While the cookies are in the oven you can get the coating ready. I use a makeshift double boiler to melt chocolate (a metal pan over a saucepan of gently simmering water), but I know many people who swear by melting chocolate in the microwave. Slowly melt the chocolate, stirring occasionally until it is glossy and smooth. Stir in the peppermint extract. If you think the chocolate needs a bit more peppermint kick, add more extract a drop or two at a time – but don’t go overboard.

Finishing the cookies: You are going to coat the cookies one at a time and then gently set them on a parchment-lined baking sheet to set. Drop one cookie into the chocolate and (using a fork) carefully make sure it gets fully coated. Lift the cookie out of the chocolate with the fork and bang the fork on the side of the pan to drain any extra chocolate off the cookie. You are after a thin, even coating of chocolate. Place on the aforementioned prepared baking sheet, and repeat for the rest of the cookies. Place the cookies in the refrigerator or freezer to set. I put them in the freezer for 20 minutes and then transferred them to the fridge.  I like ‘em cold.  Always have.



{ 16 comments… read them below or add one }

Alexandra December 14, 2009 at 9:55 pm

I’ve always wanted to try to make cookies like this… but when it comes to finishing with a chocolate coating, something always go wrong! haha, it sucks. Hopefully one day I’ll get lucky and make a successful batch.

Oh, and I totally get girl crushes too. Currently crushing on Deb from a smitten kitchen. Am not ashamed.

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Ikyoto December 14, 2009 at 10:57 pm

@Alexandra:
I’d has some problems when making homemade peppermint bark, how I learned to fix it was working with a chocolateer friend who pointed out that cold peppermint extract ruined the “temper” of the chocolate. We fixed it by slightly warming the extract first, but reading up about chocolate temper will help on all coated chocolate treats in the future.

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Lisa December 15, 2009 at 12:45 am

These sound sooo good…I am a big thin mints fan and buy several boxes every year.

I really hate to roll out cookies…I’m wondering if you think that rolling the dough into a tube, freezing it, and then slicing it into thin rounds would be a good way around the whole cookie cutter thing?

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Abi December 15, 2009 at 12:57 am

i’ve made these as well, and they are SO good. definitely girl crushing on tartelette and Not without salt blogs.

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bpmcgackin December 15, 2009 at 4:54 pm

it would kinda be cheating to name my girl crushes, since im a guy, but i definitely have man crushes on paul walker, matt damon, and this poet bob hicok. i dont know how well any of them can cook though :/

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Adrianna December 15, 2009 at 5:59 pm

Lisa, I don’t see why you couldn’t, though it might be difficult to slice them 1/8 of an inch. But if it works, let me know!

BPMcGackin, Paul Walker?! Really?! I understand the Matt Damon but the Paul Walker thing confuses me.

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Janet December 16, 2009 at 5:47 am

Try dipping Ritz crackers in 12 oz semi-sweet chocolate chips,12 oz mint chips and 1 tablespoon shortening. I melt it in the microwave. Refrigerate until set. These are amazing!

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michelle December 16, 2009 at 8:44 am

thankyou so much for this! im from australia and i hardly know what shortening is, letalone where to buy it. ive looked at recipes for this before (tv shows always go on about girl scout cookies, and seem pretty unanimous on the whole “peppermint ones are best” front) but they always need shortening, and i never know what to replace it with. so yeah, thanks for letting me feel like im on an american sitcom, i appreciate it!

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Abbie December 16, 2009 at 12:31 pm

I made these last week- I froze the dough into a tube and sliced it, then let it thaw back out before dipping. Worked like a charm!

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Emile Goffas December 16, 2009 at 7:20 pm

OK, we had the very first version of these cookies, the v 1.0 if you will…very delicious and I hope the cook is generous enough to bring in the slightly modified 2.0 versions and a lot of other recipies to try out as well…hint hint…

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Cafe Pasadena December 16, 2009 at 7:35 pm

I hope to see these again in a few months around summer time!
(In the meantime, do you deliver?!)

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Adrianna December 16, 2009 at 7:48 pm

Emile – You and Ryan and are the bestest recipe testers a girl could ask for.

Cafe P – Not at the present moment, BUT this might be a good giveaway idea so check back in a bit…we might be giving them away soon.

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Bonnie December 16, 2009 at 8:21 pm

YUM! these look SO GOOD!

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Risa December 18, 2009 at 9:29 am

Drool, these are my favorite GS cookies.

I have several crushed right now…hubby says it’s an addiction – call it what you may! So I have about 5 I check in on daily (you being one of them…not to sound completely stalker-esque). Deb from smitten kitchen, Bakerella- oh how I heart her, Jen at the picky palate and Ree the pioneer woman – you top gals are the ones I know will cheer me up on the crumbiest of days!

Ummmm, sorry for that bit of ramble!

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Xiaolu @ 6 Bittersweets December 19, 2009 at 11:51 pm

Wow these look so yummy – love the sheen on that chocolate! I follow Heidi’s blog too though I’m ashamed to admit I’ve yet to try her recipes. I have a girl (woman?) crush on Cate Blanchett for being so uniquely beautiful and talented.

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nadine April 17, 2012 at 5:53 am

Mhhh, haha girl crush, I have them too :) I will try those as soon as I’m allowed to use sugar again! :)

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