Thin Mints Cookies are those dreamy, delicious cookies sold by the cute little girls in green. They're chocolaty and minty and expensive, which is why I set out to find a homemade Thin Mints cookies recipe that tastes just as good (or better than) the original.
Let me start my post by saying I love my car. It is awesome. It has "Go Faster" stripes. Its streamlined and aerodynamic. Love it.
But damn, if that gunmetal gray Challenger isn't mean, I don't know what it. Seriously, I would drive like a total ass behind that wheel. I would be my own James Bond and it would be glorious. I am generally not a fan of Dodge, but I think they launched the best looking muscle car of the lot. The Mustang is good, the Camaro grew on me, but the Challenger was love at first site.
If I had my pick, I would have an older classic long before a new one any day, but as neither are an option, I'll daydream about the Challenger for now.
Homemade Thin Mints Cookies
- ½ cup butter, softened
- ¼ cup brown sugar
- 2 TBS white sugar
- 1 egg (I had to use 2 eggs because the batter was really not sticking together for me)
- 1 teaspoon vanilla
- 2 TBS cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ cup flour (plus a little more for rolling)
- 2 cups Andes Chocolate Chips
- 1 cup semi-sweet chocolate chips
- ½ TBS vegetable shortening
Preheat oven to 350°
In a large bowl, cream butter and sugar.
Add egg and mix until incorporated. Stir in vanilla and cocoa powder. Whisk baking powder, baking soda, salt and flour. Using a wooden spoon, incorporate flour mixture into wet ingredients- mix until blended.
Transfer bowl to fridge and chill cookie dough for at least 15 minutes.
After chilling, turn out cookie dough onto slightly floured surface and roll out about ¼ inch thick.
Cut out cookies using a small (2-inch) round cookie cutter. Place cookies on parchment paper lined baking sheets and bake for 10 minutes. Cool completely.
In a double boiler, melt chocolates and stir in shortening until smooth and creamy. Using tongs or a fork, dip cookies into chocolate until completely coated. Transfer dipped cookies to parchment paper lined baking sheet for chocolate to set. Allow cookies to set for at least a couple of hours before eating.
I don't know if it was because of the extra egg or the recipe in general, but these cookies were a little softer then a tradition thin mint. I also would replace the semi-sweet chips with a darker chocolate as well as include peppermint extract in the cookie mix. I will try some of the other recipes I Googled before throwing in the towel on this homemade Thin Mints cookies recipe, because having Thin Mints on hand may be a slice of heaven I can't live without.
If you try this homemade Thin Mints cookies recipe, I hope that you have better results. Let me know, okay?