• I love Thin Mint cookies. They might possibly be my all time favorite cookies. In fact, I have been known to buy enough boxes from my local Girl Scouts so that I can freeze some to make them last longer. Actually, who am I kidding, freezing them doesn’t help. I still eat them by the bucketful. They might even be tastier when frozen. But what is a Thin Mint lover supposed to do when it isn’t Girl Scout cookie “season?”

    You make your own, of course!

    This recipe is adapted from Six Sisters Stuff

    Cookie Ingredients
    1 cup softened unsalted butter
    1 cup granulated sugar
    1 heaping teaspoon of vanilla extract
    1 cup unsweetened cocoa powder
    1 teaspoon kosher salt
    1 1/2 cups all purpose flour

    Beat butter until it is pale yellow and fluffy. Carefully add in your powdered sugar. If you add it too fast you will poof sugar all over yourself. Ask me how I know. Anyway, mix the butter and sugar well. Add in cocoa powder, salt, and vanilla. Mix well. Add the flour in two batches, being sure to mix well between each. Your dough will be a bit crumbly, and resemble a sugar cookie dough. Except it will be brown and chocolatey. Chill it in your fridge for about half of an hour.

    Sprinkle your work surface with cocoa powder (just like you normally would with flour when you roll out dough). Knead the dough until it is soft enough to roll into 1/8 of an inch.

    Use a round cookie cutter to cut out your cookies and place it on a parchment lined baking sheet. Bake at 350 for 9-10 minutes. Remove the cookies and place them on a cooling rack.

    Wile the cookies are cooling it is time to make the minty chocolate coating.

    Mint Chocolate Coating

    3 cups semi-sweet chocolate chips
    2 1/4 peppermint extract

    Melt the chocolate in a double boiler (or in your microwave if you’re so inclined. For me, I prefer the old fashioned way.).
    Stir in the extract until velvety smooth.

    Now the fun part. Dipping the cookies. One at a time dunk the cookies into the warm chocolate mixture. Use a fork ( not your fingers!) to flip the cookies and to remove them when they are completely covered in chocolate minty goodness. When covered place them on parchment and allow for the chocolate to set. Absolutely place them in the refrigerator to hurry the process if needed.