Homemade Thin Mints

We had awesome spring weather last weekend, and since we knew it would be short-lived (we’re having almost freezing temperatures again this week) we took full advantage of it by having a picnic lunch outside on Saturday with a few friends. Each one brought something to eat and we had a great time, it was nice being able to enjoy the weather if only for a couple of days. I’m pretty sure I have cabin fever, I just want winter to be over already!

2013 03 09 16 09 07

So, what did we make for the occasion? Well, one of our staples (quiche) and for dessert, homemade Thin Mints. I’ve only tasted Thin Mints once or twice before and that was years ago, so I don’t really remember them that much, but I can tell you these cookies were delicious. Then again, I’m a big fan of mint+chocolate. I think traditional Thin Mints are crunchier though, but mine turned out chewier because I substituted confectioner’s sugar for brown sugar. You’ll notice the dough doesn’t have peppermint in it, just the chocolate coating. That’s enough to give the whole cookie the minty taste, I promise. And if you’re not a fan of Thin Mints, you can eat the cookies before you coat them – they taste similar to Oreos, without the cream! As a matter of fact I was thinking of using the dough as a base for homemade Oreos.

Homemade thin mints

Homemade Thin Mints

Recipe tweaked from The View From Great Island
  • 2 sticks (225g) butter
  • 1 cup brown sugar
  • 1 cup Dutch-process cocoa powder (I use Valrhona)
  • 1 tsp vanilla extract
  • 1 tsp salt
  • 1 1/2 cups all purpose flour
  • 10 oz (280g) dark chocolate (I use Nestlé Desserts which has 50-60% cocoa)
  • 1 1/2 tsp peppermint extract

Preheat oven to 350ºF (180ºC). Cream butter and sugar. Add in the cocoa powder, vanilla and salt (be careful – cover up the bowl really well when you start mixing otherwise you’ll get cocoa all over your kitchen). Mix in the flour, careful not to over mix. Form the dough into a ball, roll it out, cover in plastic wrap and place it in the freezer for approximately 15 minutes. Cut the cookies using a cutter (I used a 1 inch square-ish one because the round cutters I had were too big). Place cookies on baking sheet and bake for about 10 minutes. Remove cookies from oven and let them cool completely before coating them.

Prepare the coating right before you use it. Melt the chocolate carefully – do not overheat the chocolate, it’s best if it takes longer to melt – and add in the peppermint extract. One by one, drop a cookie, turn it over, pick it up with a fork, banging the fork against the bowl to remove excess coating. Allow the coating to harden by placing the dipped cookies on a cooling rack, placed on top of parchment paper (because coating will continue to drip a little).

What do you think? Share your opinion in the comments.

20 thoughts on “Homemade Thin Mints

  1. Amanda

    Oh lekker (as they would say in Dutch). I am not a huge fan of mint, but I am thinking, I could substitute the essence for orange, raspberry or cinammon to give it a twist. I am always impressed at your cooking skills (and photography). Actually at all your skills.
    What a great way to enjoy the weather. Here the skies are blue and the sun is shining, but, but, it has also been snowing and it’s freezing outside.

    1. Ainhoa Post author

      Thanks Amanda, I’m flattered :)
      I bet they would be very tasty with orange instead. Andoni doesn’t like mint with chocolate so we saved a few without the coating and they were good as-is, too.

  2. Jess @ Little House. Big Heart.

    You’re killing me Ainhoa! It’s bad enough that I want to run home and bake these up right now and experiment with them (orange extract in the frosting?), but I’ve also got two boxes of real Thin Mints sitting here on my desk staring me in the face!

    1. Ainhoa Post author

      Haha I wouldn’t be able to have cookies at work & not eat them – the girls I share an office with usually have chocolates or other goodies stashed, but I can’t resist them if they’re there so I don’t have anything.

    1. Ainhoa Post author

      This is the first time something dipped looked nice, I think the most important part is melting it really really slowly and not overheating the chocolate.

  3. Crystal @ 29 Rue House

    I never made anything that required dipping in chocolate (besides fondue) and now I really want to.

    Your picnic sounds sooo nice! And I just assumed you had lovely weather because you live in Spain. It is so easy to assume other locales are warm and beautiful and better than where I am!

    1. Ainhoa Post author

      We live in the North (Basque Country) which is similar to the Pacific NW, I think. We don’t have super cold winters nor super hot summers but we definitely get freezing temperatures. And a lot of rain (I think it was last summer or the previous one that we had 27 out 31 days in July with rain, ugh). I actually think we were crazy to plan an outdoor wedding with such an unpredictable climate, but September is usually nice around here so we went for it and it worked out fine.

  4. SarahN

    Wow, yummo. I’d love to make these, but I gave up sugar for Lent. And I generally try to limit the unhealthy foods, so I don’t have to exercise too much… and I can’t say no once I start… AgonY!

    1. Ainhoa Post author

      You’re way stronger than me! I totally understand what you mean about not wanting to start, it’s way harder to say no afterwards!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>