Homemade Thin Mints
Try this Homemade Thin Mints recipe, or contribute your own.
Try this Homemade Thin Mints recipe, or contribute your own.
- 1 teaspoon vanilla
- 1 cup powdered sugar
- for the coating:
- for the cookies:
- â¾ teaspoon salt
- 16 ounces semi-sweet baking chocolate
- 1 cup (8 oz or 2 sticks) unsalted butter, at room temperature
- 1 cup unsweetened cocoa powder (i used dutched dark coc
- 1 cups all purpose flour (fluff the flour before scooping too much flour will result in a dry dough)
- 1 tsp vegetable or coconut oil
- approximately 1 teaspoon peppermint extract or oi not spearmint, and make sure you get extract, or oil, not flavo
- Carbohydrate 316.628085255673 g
- Cholesterol 0 mg
- Fat 140.643564204174 g
- Fiber 26.7619502389794 g
- Protein 19.0533995232 g
- Saturated Fat 84.4403989293852 g
- Serving Size 1 1 recipe (492g)
- Sodium 50.5731606563823 mg
- Sugar 289.866135016693 g
- Trans Fat 6.24672609745124 g
- Calories 2341 calories
Step-by-step
- Set the oven to 350F
- 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.
- Form dough into a ball. Knead a few times to bring together, then flatten into a disk between half an inch and one inch thick, cover in plastic wrap then place in freezer for 15 minutes.
- Remove dough from the freezer and roll it 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 along with the oil 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. (I didn't need to do this, they set up fine after about 1/2 hour at room temperature, but then again, we were having a blizzard, "room temperature" is relative!)
My Homemade Thin Mint Adventure: A Journey from Kitchen Chaos to Chocolate Bliss
Baking has always been my sanctuary, a place where I can escape the daily grind and lose myself in the rhythmic mixing, the comforting aromas, and the satisfying creation of something delicious. Today, I'm sharing my experience making homemade Thin Mints – a recipe that was initially daunting, but ultimately rewarding. The idea of recreating those iconic chocolate-mint cookies seemed almost impossible at first, a culinary Everest to climb. Yet, armed with a little determination (and a lot of chocolate), I embarked on this baking odyssey.
The Initial Challenge: The recipe itself, while not overly complex, presented its own unique hurdles. Getting the cookie dough just right was a delicate balancing act – too much flour, and they'd be dry and crumbly; too little, and they'd be too soft. The perfect texture, that delightful balance between crisp and chewy, became my baking North Star. The chocolate coating was another beast entirely. Getting that smooth, glossy finish without creating a chocolate-covered mess required patience, precision, and a fair amount of trial and error. I experimented with different dipping techniques and cooling methods before achieving the desired results. There were moments of frustration, certainly, but each small victory – a perfectly formed cookie, a flawlessly dipped confection – fueled my perseverance.
The Baking Process: The process was surprisingly therapeutic. The rhythmic kneading of the dough, the satisfying thud of the cookies hitting the baking sheet, the sweet aroma that filled my kitchen – it all contributed to a sense of calm and accomplishment. The initial challenges melted away as I became more immersed in the process, each step bringing me closer to my goal. I found myself lost in a world of butter, sugar, and chocolate, a world where even minor setbacks felt manageable and the taste of success always seemed just within reach.
The Final Result: The moment of truth arrived when I finally tasted my homemade Thin Mints. The delicate crunch of the cookie, the intense, cooling peppermint flavor, the rich, dark chocolate coating – it was pure perfection. The taste was an echo of childhood memories, a nostalgic reminder of simpler times and shared moments. But these weren’t just nostalgic imitations; they were better. They were made with love, with careful attention to detail, and with a deep appreciation for the process itself. These cookies were more than just a dessert; they were a testament to the power of perseverance and the joy of creating something truly special.
Beyond the Recipe: This baking experience taught me more than just the technicalities of making Thin Mints. It highlighted the importance of patience, precision, and the satisfaction that comes from mastering a new skill. It reminded me of the power of simple acts – like baking cookies – to bring joy, not just to myself, but also to those I share them with. And most importantly, it proved that even the most challenging tasks can be overcome with a little creativity and a whole lot of chocolate.
A Sweet Ending: So, if you’re ever looking for a baking project that combines challenge, satisfaction, and a whole lot of deliciousness, I highly recommend giving these homemade Thin Mints a try. Remember to embrace the process, enjoy the journey, and savor the sweet rewards of your efforts. The result is a batch of cookies that are not only delicious but also a testament to your own baking prowess.
Ingredients List (for reference): 1 teaspoon vanilla, 1 cup powdered sugar, 16 ounces semi-sweet baking chocolate, 1 cup (8 oz or 2 sticks) unsalted butter (at room temperature), ¾ teaspoon salt, 1 cup unsweetened cocoa powder, 1 cups all-purpose flour, 1 tsp vegetable or coconut oil, approximately 1 teaspoon peppermint extract or oil.
