Hey there, fellow cookie enthusiasts! Craving some minty-chocolatey goodness to brighten up your day? Well, look no further! I've got a treat that will satisfy all your sweet cravings – my Homemade Thin Mints recipe. Crunchy, chocolaty, and bursting with peppermint flavor, these cookies are here to save the day, even when Girl Scout Cookies are off-season!
Prep Time: Let's Get Rolling!
Alright, folks, it's time to dive into the world of delightful cookies! This recipe is as easy as it gets, and in just 30 minutes of prep time, you'll have a batch of irresistible Thin Mints ready to devour. Here's what you'll need:
Ingredients for Chocolate-Peppermint Heaven:
For the Dough:
- 1 cup (8 oz/225 g) softened butter
- ⅔ cup (5 oz/142 g) granulated sugar
- 1 large egg white (at room temperature)
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
- 2 cups (10 oz/284 g) all-purpose flour
- ½ cup (2 oz/57 g) cocoa powder
- ½ teaspoon salt
For the Chocolate Coating:
- 2 ⅔ cups (16 oz/450 g) finely chopped semisweet chocolate
- 1 ½ teaspoons peppermint extract
- ½ teaspoon vanilla extract
- ¼ teaspoon neutral-flavored vegetable oil
Let's Get Baking!
Step one: Making the dough! In a stand mixer or a medium bowl with an electric mixer, beat that softened butter and granulated sugar together on medium speed until they become fluffy, which should take about 3 minutes. Now, add in the egg white, vanilla extract, and peppermint extract, and give it all a good mix until it's beautifully combined.
In a separate small bowl, whisk together the all-purpose flour, cocoa powder, and salt. Then, with the mixer on low speed, add this flour mixture into the butter mixture until a delightful dough forms. Shape the dough into a flattened disc, wrap it up nice and tight, and let it chill in the refrigerator until it becomes firm, which will take about 2 hours.
Step two: Prepping for baking! Once your dough is all firm and ready, preheat your oven to 350°F (180°C). Line two baking sheets with parchment paper – we want our cookies to bake to perfection without sticking.
On a floured surface, roll out that chilled dough to about ⅛-inch-thick (that's around 3 mm). And here comes the fun part – use a 2-inch (5-cm) round cutter to cut out as many circles of dough as you can. And don't worry about the scraps – you can gather and reroll them for even more deliciousness. Place the cookies about 1½ inches (around 3 cm) apart on the prepared baking sheets.
Step three: Baking magic! Pop those baking sheets into the preheated oven and let the cookies bake for 15 to 18 minutes until they look perfectly dry and baked. Once they're done, transfer them to a wire rack to cool completely and set the parchment-lined baking sheets aside.
Step four: Time for the chocolaty coating! In a double boiler or a microwave-safe bowl, combine the finely chopped semisweet chocolate, peppermint extract, vanilla extract, and vegetable oil. Heat this delightful mix gently, stirring frequently, until everything is melted into chocolaty perfection.
Now, using a fork, immerse each cookie into the melted chocolate, let the excess drip off, and place them back on the baking sheets to set completely before serving and storing. Oh, the aroma of mint and chocolate is heavenly!
The Minty-Chocolate Treat is Ready!
There you have it, folks – your very own Homemade Thin Mints! These crunchy, chocolaty, and minty cookies are an absolute delight to devour. And guess what? They can be stored in an airtight container at room temperature for up to 3 days. But trust me, they won't last that long once you start munching on them!
So, go ahead and treat yourself and your loved ones to a batch of these irresistible Thin Mints. Whether it's a special occasion or just a random cookie craving, these cookies will always bring smiles and happiness.
Happy baking and even happier munching! Enjoy!