Actually...maybe it is a good thing they're only around once a year..
Who needs to buy cookies in a parking lot once a year when you can make them at home all year round?
Homemade Thin Mints
Oven: 350 Bake Time: 10 minutes
Yields about 24 cookies
1/2 cup butter, softened
1/4 cup brown sugar
2 TBS white sugar
1 egg
1 tsp vanilla
2 TBS cocoa powder
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 1/2 cup flour (plus a little more for rolling)
In a large bowl, cream butter and sugar.
Add egg and mix until incorporated.
Stir in vanilla and cocoa powder.
Whisk baking powder, baking soda, salt and flour.
Using a wooden spoon, incorporate flour mixture into wet ingredients- mix until blended.
Transfer bowl to fridge and chill cookie dough for at least 15 minutes.
After chilling, turn out cookie dough onto slightly floured surface and roll out about 1/4 inch thick.
Cut out cookies using a small (2-inch) round cookie cutter.
Chocolate Coating
2 cups Andes Chocolate Chips
1 cup semi-sweet chocolate chips
1/2 TBS crisco
In a double boiler, melt chocolates and stir in crisco until smooth and creamy.
Once cookies have cooled they're ready to be dipped.
Using tongs or a fork, dip cookies into chocolate until completely coated.
Transfer dipped cookies to parchment paper lined baking sheet for chocolate to set.
Allow cookies to set for at least a couple of hours before eating.
I like my Thin Mints cold, so as soon as the chocolate was set to the freezer they were sent until I was ready to indulge in these wonderful little minty cookies.
These also turned out to be a perfect Father's Day cookie to send to Daddy Tom who is now on month 6 of his tour in Afghanistan.
