incredible thin mint cookies

Name: Incredible Thin Mint Cookies
Cuisine: American
Ingredients: ## COOKIE:; 3/4 cup(s) butter, softened; 1 cup(s) sugar; 1/3 cup(s) milk; 3/4 teaspoon(s) peppermint extract; 1/2 teaspoon(s) vanilla; 2 cup(s) flour; 1/3 cup(s) cocoa; 1/4 cup(s) cornstarch; 1/2 teaspoon(s) salt; ## CHOCOLATE FOR DIPPING:; 1 pound(s) dark chocolate, i like ghiradelli's semi sweet chocolate; 2-3 teaspoon(s) vegetable oil; 1/2 teaspoon(s) peppermint extract, optional; - assorted sprinkles

(3 RATINGS)

197 Pinches 3 Photos

Wendy Rusch

Cameron, WI

Updated on Dec 14, 2011

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.

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Incredible Thin Mints! the green sprinkled ones are suppose to represent a wreath...does it work? lol

prep time

cook time

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Ingredients

COOKIE:
3/4 cup butter, softened
1 cup sugar
1/3 cup milk
3/4 teaspoon peppermint extract
1/2 teaspoon vanilla
2 cups flour
1/3 cup cocoa
1/4 cup cornstarch
1/2 teaspoon salt
CHOCOLATE FOR DIPPING:
1 pound dark chocolate, i like ghiradelli's semi sweet chocolate
2-3 teaspoons vegetable oil
1/2 teaspoon peppermint extract, optional
- assorted sprinkles

How To Make incredible thin mint cookies

Step 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.

Step 2

Shape dough into two 1 1/2" diameter rolls; wrap with plastic wrap. Freeze for 2 hours or until dough is firm.
Step 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.
Step 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.
Step 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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