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incredible thin mint cookies

(3 ratings)
Recipe by
Wendy Rusch
Cameron, WI

I know what you're thinking...there are many thin mint recipes on here...I looked at them all and not one is like this one. Sooo decided to post it. This one does NOT use ritz crackers... It's quick to mix, freeze for awhile then slice, bake, cool, dip and sprinkle (if desired) And it really does taste like the Girl Scout version...except better, you know, because you made it yourself! :o) I found this recipe in a Taste of Home Magazine.

(3 ratings)
method Bake

Ingredients For incredible thin mint cookies

  • 3/4 c
    butter, softened
  • 1 c
  • 1/3 c
  • 3/4 tsp
    peppermint extract
  • 1/2 tsp
  • 2 c
  • 1/3 c
  • 1/4 c
  • 1/2 tsp
  • 1 lb
    dark chocolate, i like ghiradelli's semi sweet chocolate
  • 2-3 tsp
    vegetable oil
  • 1/2 tsp
    peppermint extract, optional
  • assorted sprinkles

How To Make incredible thin mint cookies

  • 1
    In a large bowl, cream together butter and sugar until light and fluffy. Beat in milk and extracts. Whisk together flour, cocoa, corn starch and salt; Gradually add to creamed mixture and mix well.
  • 2
    Shape dough into two 1 1/2" diameter rolls; wrap with plastic wrap. Freeze for 2 hours or until dough is firm.
  • 3
    Preheat oven to 375. Place parchment paper on 2 cookie sheets. Unwrap rolls and cut into 1/4" slices. Place 1" apart on pans.
  • 4
    Bake for 10-13 minutes at 375 or until set. Remove from oven, cool on pans for 5 minutes, then to racks to cool completely.
  • 5
    Place chocolate, oil and peppermint (if desired) into a double boiler...when melted, dip cookies and lay onto wax paper, sprinkle with assorted sprinkles if desired. Allow to dry in wax paper, store in air tight container. *I made a double batch, hense why there are so many. :o)

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