Thin Mints

I found this recipe online when I was looking up new cookies to make. I decided to try it out!


Thin Mints
2 1/4 cups all purpose flour
1/4 cup cornstarch
6 tbsp unsweetened cocoa powder
1/2 tsp salt
1 cup granulated sugar
1/2 cup butter, room temperature
1/3 cup milk (any kind)
1/2 tsp vanilla extract
3/4 tsp peppermint extract





1.Combine flour, cornstarch, cocoa powder and salt.















2. In a large bowl, cream together butter and sugar. Add in the milk and the extracts with the mixer on low.














3.Gradually, add in the flour mixture until completely incorporated.



























 4. Shape dough into two logs, about 1 1/2 inches (or about 4 cm) in diameter, wrap in plastic wrap and freeze for at least 1-2 hours, until dough is very firm.













5. Preheat oven to 375F.


6. Slice dough into rounds not more than 1/4 inch thick – if they are too thick, they will not be as crisp – and place on a sprayed baking sheet. You can put them pretty close together since they don't spread.










Bake for 13-15 minutes, until cookies are firm at the edges. Cool cookies completely on a wire rack before dipping in chocolate.











Chocolate Coating
10-oz dark or semisweet chocolate or one block pure milk chocolate
1/2 cup butter, room temperature
In a microwave safe bowl, combine chocolate and butter. Melt on high power in the microwave, stirring every 45-60 seconds, until chocolate is smooth. Chocolate should have a consistency somewhere between chocolate syrup and fudge for a thin coating.










Dip each cookie in melted chocolate, turn with a fork to coat, then transfer to a piece of parchment paper or wax paper to set up for at least 30 minutes, or until chocolate is cool and firm.
Reheat chocolate as needed to keep it smooth and easy to dip into.
Makes 3 1/2-4 dozen cookies.







I hope you like them! I thought the milk chocolate coating was the best, since I made both kinds.