Friday, February 4, 2011

Homemade Thin Mint Cookies

I just made these for our Girls Night tonight.
I can't wait to share them!!!
They're perfectly crisp in the middle just like the

Original recipe taken from
However, I did change it up a bit.
makes about 4 dozen
2 1/4 cups flour
1/4 cup cornstarch
6 tablespoons unsweetened cocoa powder
1/2 teaspoon salt
1 cup sugar
1/2 cup butter, at room temperature
1/3 cup milk
1/2 teaspoon vanilla extract
1 teaspoon peppermint extract
1/2 a block of chocolate almond bark
In a medium bowl, whisk together the flour, cornstarch, cocoa and salt. Set aside.
In a mixing bowl, cream butter and sugar. Add milk and extracts. Mixture will look curdled. Slowly add in the flour mixture until fully incorporated.
Shape dough into two logs about 2 inches in diameter, wrap in plastic wrap and freeze for 1-2 hours, until dough is firm.
Preheat oven to 375. Slice dough into 1/4 inch slices or less and place on a parchment lined baking sheet. You can place them pretty close together because they don't spread while baking.
Bake for 13 minutes. Cool completely on a wire rack before dipping in chocolate.
Chop up your almond bark and place it in a mug. Heat in the microwave for 60 seconds, stir and continue cooking for another 30 seconds. Stir it up again. Dip your cookies into the chocolate and use a fork to remove. Let excess chocolate drip off. Place on foil or parchment paper to cool and harden.
Personally, I love to eat my thin mints frozen.
They are delicious!


  1. Wow! What a great sounding recipe. Thanks.

  2. These were so yummy Karen! I know what I'm making for the next family get together or party or Thursday:)

  3. Ooo, I really want to try these!