Remember those great Thin Mint cookies you used to buy from your local Girl Guides? So chocolaty and minty. I am sure you can still by them from the Girl Guides but why not make them yourself. That way you will know what is in them - who knows what goes into those mass produced cookies. These cookies were easy to make the only downfall being the fact that there is a lot of waiting before you can dig in. But, I guarantee it is worth the wait. I have been keeping mine in the freezer to snack on when a chocolate-mint craving hits (which is often!)
Not So Thin Mints
2 1/4 cups all purpose flour
1/4 cup cornstarch
6 tbsp unsweetened cocoa powder
1/2 tsp salt
1 cup white sugar
1/2 cup butter, room temperature
1/3 cup milk (any kind, I used Almond Milk)
1/2 tsp vanilla extract
3/4 tsp peppermint extract
In a small bowl, sift together flour, cornstarch, cocoa powder and salt.
In a mixer, cream together butter and sugar.
With the mixer on low speed, add in the milk and the extracts.
Gradually, add in the flour mixture until fully incorporated.
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. I left mine overnight and baked the next day.
Preheat oven to 375F.
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 lined or non-stick baking sheet.
Bake for 13-15 minutes, until cookies are firm at the edges. Cool cookies completely on a wire rack.
10-oz dark or semisweet chocolate
1/3 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.
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.