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

REAL THING!

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Original recipe taken from Bakingbites.com

However, I did change it up a bit.

makes about 4 dozen

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Ingredients:

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

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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.

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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.

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Personally, I love to eat my thin mints frozen.

They are delicious!