Thin Mints From Scratch

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No need to wait for Girl Scout Cookie time! Make your own Thin Mint Cookies from scratch at home!

JwKBCecRIP Kitchenbowl
Prep Time

1 hr

PT1H
Cook Time

15 min

PT15M
Wait Time

30 min

PT30M PT1H45M
Thin Mints From Scratch

Ingredients

Makes 48
48 servings Makes

Instructions

Step 1

In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.

In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.

Step 2

In a large bowl w/ an electric mixer, beat together the sugar & butter on medium speed until creamy and well combined. Reduce to medium-low and add first the egg and then the egg yolk, beating well after each. Beat in the vanilla and peppermint extracts. Slowly beat in the flour mixture.

 In a large bowl w/ an electric mixer, beat together the sugar & butter on medium speed until creamy and well combined. Reduce to medium-low and add first the egg and then the egg yolk, beating well after each. Beat in the vanilla and peppermint extracts. Slowly beat in the flour mixture.

Step 3

Dust the scookie dough, your hands, & parchment paper w/ confectioners’ sugar. Shape the dough into a disk on the parchment paper. (If the dough is too sticky to work w/ chill it in the fridge for 30 mins) Wrap the disk of cookie dough in plastic wrap & refrigerate until firm. Preheat oven to 350

Dust the scookie dough, your hands, & parchment paper w/ confectioners’ sugar. Shape the dough into a disk on the parchment paper. (If the dough is too sticky to work w/ chill it in the fridge for 30 mins) Wrap the disk of cookie dough in plastic wrap & refrigerate until firm.  Preheat oven to 350

Step 4

Roll out the dough on the parchment (and covered with the plastic wrap to prevent sticking to the rolling pin)until it’s about 1/8 inch thick. Using a 1 1/2-inch round cutter, cut out cookies from the dough.

Roll out the dough on the parchment (and covered with the plastic wrap to prevent sticking to the rolling pin)until it’s about 1/8 inch thick. Using a 1 1/2-inch round cutter, cut out cookies from the dough.

Step 5

With a sugared baking spatula gently place the rounds on parchment paper lined baking sheets 1/2 inch apart. Re-roll any scraps and cut out more cookies. Freeze the cutouts for about 15 minutes.

With a sugared baking spatula gently place the rounds on parchment paper lined baking sheets 1/2 inch apart. Re-roll any scraps and cut out more cookies. Freeze the cutouts for about 15 minutes.

Step 6

Bake the cookies switching the baking sheets from top to bottom and front to back halfway through, until dry and crisp and firm around the edges, anywhere from 8 to 15 minutes, depending on thickness. Let the cookies cool slightly on the baking sheets and then transfer them to wire racks to cool

Bake the cookies switching the baking sheets from top to bottom and front to back halfway through, until dry and crisp and firm around the edges, anywhere from 8 to 15 minutes, depending on thickness. Let the cookies cool slightly on the baking sheets and then transfer them to wire racks to cool

Step 7

Meanwhile, melt the chocolate chips in a double boiler. Submerge a cookie into the melted chocolate and turn to coat. Shake off any excess and place on parchment paper. Repeat for all of the cookies, re-heating the chocolate when necessary.

Meanwhile, melt the chocolate chips in a double boiler. Submerge a cookie into the melted chocolate and turn to coat. Shake off any excess and place on parchment paper. Repeat for all of the cookies, re-heating the chocolate when necessary.

Step 8

Let cookies cool for at least 30 minutes or pop them in the freezer for 15. Cookies will keep, layered between sheets of parchment paper in an airtight container, for up to 1 week - ha, if you have any last that long!

Let cookies cool for at least 30 minutes or pop them in the freezer for 15. Cookies will keep, layered between sheets of parchment paper in an airtight container, for up to 1 week - ha, if you have any last that long!

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servedfromscratch

Just trying to answer, "I wonder if I can make that from scratch..." Instagram @servedfromscratch Twitter @servfromscratch

Thin Mints From Scratch

Thin Mints From Scratch

By servedfromscratch

No need to wait for Girl Scout Cookie time! Make your own Thin Mint Cookies from scratch at home!

Prep Time

1 hr

Cook Time

15 min

Wait Time

30 min

Ingredients

Makes 48

Instructions

In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.

Step 1

In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.

 In a large bowl w/ an electric mixer, beat together the sugar & butter on medium speed until creamy and well combined. Reduce to medium-low and add first the egg and then the egg yolk, beating well after each. Beat in the vanilla and peppermint extracts. Slowly beat in the flour mixture.

Step 2

In a large bowl w/ an electric mixer, beat together the sugar & butter on medium speed until creamy and well combined. Reduce to medium-low and add first the egg and then the egg yolk, beating well after each. Beat in the vanilla and peppermint extracts. Slowly beat in the flour mixture.

Dust the scookie dough, your hands, & parchment paper w/ confectioners’ sugar. Shape the dough into a disk on the parchment paper. (If the dough is too sticky to work w/ chill it in the fridge for 30 mins) Wrap the disk of cookie dough in plastic wrap & refrigerate until firm.  Preheat oven to 350

Step 3

Dust the scookie dough, your hands, & parchment paper w/ confectioners’ sugar. Shape the dough into a disk on the parchment paper. (If the dough is too sticky to work w/ chill it in the fridge for 30 mins) Wrap the disk of cookie dough in plastic wrap & refrigerate until firm. Preheat oven to 350

Roll out the dough on the parchment (and covered with the plastic wrap to prevent sticking to the rolling pin)until it’s about 1/8 inch thick. Using a 1 1/2-inch round cutter, cut out cookies from the dough.

Step 4

Roll out the dough on the parchment (and covered with the plastic wrap to prevent sticking to the rolling pin)until it’s about 1/8 inch thick. Using a 1 1/2-inch round cutter, cut out cookies from the dough.

With a sugared baking spatula gently place the rounds on parchment paper lined baking sheets 1/2 inch apart. Re-roll any scraps and cut out more cookies. Freeze the cutouts for about 15 minutes.

Step 5

With a sugared baking spatula gently place the rounds on parchment paper lined baking sheets 1/2 inch apart. Re-roll any scraps and cut out more cookies. Freeze the cutouts for about 15 minutes.

Bake the cookies switching the baking sheets from top to bottom and front to back halfway through, until dry and crisp and firm around the edges, anywhere from 8 to 15 minutes, depending on thickness. Let the cookies cool slightly on the baking sheets and then transfer them to wire racks to cool

Step 6

Bake the cookies switching the baking sheets from top to bottom and front to back halfway through, until dry and crisp and firm around the edges, anywhere from 8 to 15 minutes, depending on thickness. Let the cookies cool slightly on the baking sheets and then transfer them to wire racks to cool

Meanwhile, melt the chocolate chips in a double boiler. Submerge a cookie into the melted chocolate and turn to coat. Shake off any excess and place on parchment paper. Repeat for all of the cookies, re-heating the chocolate when necessary.

Step 7

Meanwhile, melt the chocolate chips in a double boiler. Submerge a cookie into the melted chocolate and turn to coat. Shake off any excess and place on parchment paper. Repeat for all of the cookies, re-heating the chocolate when necessary.

Let cookies cool for at least 30 minutes or pop them in the freezer for 15. Cookies will keep, layered between sheets of parchment paper in an airtight container, for up to 1 week - ha, if you have any last that long!

Step 8

Let cookies cool for at least 30 minutes or pop them in the freezer for 15. Cookies will keep, layered between sheets of parchment paper in an airtight container, for up to 1 week - ha, if you have any last that long!

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