One of the things I’ve been doing aside from not blogging is cooking!! I’ve made lots of yummy things, and I hope to make more yummy things and actually take pictures. But, I did take pictures for these.
Thin Mints. The #1 bestselling girl scout cookie. Well, I have a confession. Up until about a year ago, I hated thin mints. Something about the mint and the chocolate just didn’t float my boat.
One day, Andres convinced me to try another, “just for kicks”. I took one, skeptically, and took a teeny bite. And my tastebuds exploded with chocolate minty deliciousness. And now I understand what makes these so dang delicious.
I accidentally stumbled upon the recipe from Hearty Appletite. Try it. Just once. It’s amazing. The only thing I changed was that I added an extra 1/2 teaspoon of peppermint extract. They were quite pepperminty, but that works for me.
Here’s the recipe!
For the cookies:
8 ounces butter
1 cup unsweetened cocoa powder (I used dutched dark cocoa powder which worked well)
1 cup powdered sugar
1 teaspoon vanilla
¾ teaspoon salt
1 ½ cups all purpose flour
10 ounces semi-sweet baking chocolate
1 ½ teaspoon peppermint extract
- Preheat oven to 350 degrees.
- Cream butter until light and fluffy, then add the powdered sugar and mix until combined. Stir in the salt, vanilla and cocoa powder. Mix until the cocoa powder is integrated and the batter resembles a thick frosting. Add the flour and mix just until the flour is combined, making sure to not over mix.
- Roll the dough out really thin on a floured surface, about 1/8-inch. Cut cookies using 1 1/2-inch cutter (I used a small cordial glass that measured almost 2″ and it was the perfect size).
- Place cookies on a baking sheet and bake for 10 minutes. Remove the cookies from the oven and allow them to cool completely on a wire rack. While the cookies bake, make the peppermint coating. Chop the baking chocolate into very small, thin pieces. Place in a glass measuring cup or similar container and microwave in short 15-20 second bursts. Stir in the peppermint extract. Feel free to add more peppermint as you see fit. (Don’t add any more, the amount is perfect)
- Gently drop the cookies, one at a time, into the coating. Turn to coat entirely, then lift the cookie out of the chocolate with the fork and bang the fork on the side of the pan until the extra coating drips off. Place on a parchment or plastic wrap-lined baking sheet, and repeat for the rest of the cookies. Place the cookies in the refrigerator or freezer to set.