Homemade Thin Mints

Chocolate and mint are one of those combinations that you either love, hate, or just have to be in the mood for. I fall in the last category.

I don’t typically turn to mint chocolate when I need to satiate my sweet tooth. But, once in a while, I get a craving for Andes Mint cupcakes, peppermint fudge cake, or thin mints.

I’ve seen girl scouts selling cookies everywhere lately. They swarm the doors of Sam’s Club and stand outside Hobby Lobby begging you take home 10 boxes of cookies.

Who am I kidding? No one has to beg me to buy cookies! But, that’s beside the point.

This year, I decided to try my hand at making thin mints and I think it went over quite well!

For the cookie

  • 2 cups all-purpose flour
  • 1/2 cup dark cocoa powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter softened
  • 2/3 cup granulated sugar
  • 1 large egg white
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon peppermint extract
  • For the coating
  • 12 ounces dark or semisweet chocolate coarsely chopped
  • 1/2 teaspoon vegetable oil
  • 1/4 teaspoon peppermint extract


  1. Make the cookies
  2. In a medium bowl, combine the flour, cocoa powder, and salt. Stir with a whisk; set aside.
  3. Using a stand mixer fitted with the paddle attachment or with a hand-held mixer, beat the butter and sugar together on medium speed until smooth and creamy, about 3 minutes. Beat in the egg white followed by the vanilla and peppermint extract. The dough may appear curdled, this is normal. Gradually add the flour in 3 additions, beating just until incorporated after each one. Scrape down the sides of the bowl as needed. 
  4. .............................

for full instruction please see : www.bakedbyanintrovert.com

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