If you're a diehard Thin Mint fan, you probably have mixed feelings about this post. On the one hand, you're pumped...a recipe for homemade thin mints = thin mints whenever you want them. On the other hand, you're cursing me for providing you the means to have thin mints whenever you want them one month before bikini season. The beauty of these is that, much like the original Girl Scout cookies, these are absolutely delightful (maybe even best!) from the freezer...so you can make a batch and ration the three or four dozen cookies however you please!
I'll be honest, much as I enjoy a thin mint, my heart lies with the Samoas/Caramel Delights and Tagalongs/Peanut Butter Patties, which is why Thin Mints were third on my list of homemade Girl Scout Cookies. After making these, however, I think I've changed my mind. These are pretty dang close to the original, save for my uneven chocolate-covering skills, and if you don't want to buy peppermint extract, you can always look for chocolate mint candy melts.

P.S. The homemade version of these would work just as well as the store bought in these thin mint brownies!

One Year Ago: Honey Mint Glazed Chicken
Two Years Ago: Broccoli Spinach Strata

Homemade Thin Mints
as seen all over the internet


Ingredients:
-1 cup (2 sticks) butter, at room temperature
-1 cup powdered sugar
-1 tsp vanilla extract
-1 cup unsweetened cocoa powder
-3/4 tsp salt
-1 1/2 cups all-purpose flour
-12 oz. semi-sweet bakers chocolate
-1 1/2 tsp peppermint extract

Directions:
1. In the bowl of a mixer, cream butter until light. Add the powdered sugar and continue creaming. Add the vanilla, salt, and cocoa powder. Mix in the flour, mixing until dough comes together (my dough was pretty dry).
2. Turn the dough out onto a large piece of saran wrap. With your hands, press the dough together in a ball the best you can. Wrap in saran wrap and refrigerate for 30 minutes to an hour.
3. Once dough is chilled, preheat oven to 350F. Roll dough out onto a floured surface (thin, about 1/8-inch) and use a cookie cutter or a small glass to cut circle shapes out of the dough (it would be fun to make another shape too!). (Note-my dough was kind of crumbly, but be patient and just stick it back together).
4. Bake cookies on an ungreased baking sheet for 10 minutes before cooling on a wire rack. Once cookies are cooled, melt chocolate in a double boiler or the microwave, stirring after every 30 seconds so as not to burn. Stir in peppermint extract.
5. Using a fork, dip cookies completely in the chocolate, hanging over the bowl to let excess chocolate drip off into the bowl. Place cookies on baking sheet lined with wax paper to dry. Store cookies between layers of wax paper in an airtight container in the fridge or freezer.