Tuesday, March 10, 2009

.:Homemade Thin Mints:.

I stole this recipe off of another blog, but I was thinking - who doesn't love thin mints? :) The recipe is originally intended to be gluten free for those who aren't able to eat the real deal thin mints, but I figure if they taste as good as the originals, you will get a lot more for your buck however you make them!


For wafer:
1/4 c. butter
1 (16 oz.) package gluten free brownie mix or chocolate cake mix
5 T. milk (can use soy if you want)
1/4 t. mint extract

For chocolate coating:
2 c. semi sweet chocolate chips
1/4 c. butter
1/4 t. mint extract
1-3 T. water

- Combine butter, brownie or cake mix, milk, and mint extract in a large mixing bowl.

- Stir with a fork until a ball of dough forms; it will be quite crumbly.

- Roll dough out 1/4-inch thick between two pieces of parchment paper.

- Use a 1 1/2 inch cookie cutter (or the lid from a spice container) to cut out circles of dough.

- Place circles on a parchment-lined cookie sheet.

- Use the blunt end of a skewer to poke 5 holes in each cookie.

- Bake at 350° for 8-12 minutes. Let sit on sheet for a few minutes before moving.

- When cookies have cooled, combine chocolate chips, butter, mint extract and 1 tablespoon of water.

- Heat in a double-boiler or in a slow cooker (I used a 4 quart crockpot) until liquidy.

- Stir well, and drop wafers in, one at a time, and ladle chocolate over the top.

- Lift coated cookie out with a fork, and chill in the refrigerator until set. If your chocolate begins to harden, reheat as needed, and add a bit more water.

Yields 36 cookies

1 comment:

Mendel Family said...

Holy moly!! These are my favorite girl scout cookies, and I have been meaning to get some. I will have to try this recipe.