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Homemade Thin Mints – Two Ways

Hello everyone!

 

This past weekend, my husband and I went to dinner at our friends’ house. While they did all the delicious cooking, we were in charge of dessert (meaning I did the baking, Nick did the tasting!)

 

The only instruction I had was to include chocolate, so after some searching, I decided to make Homemade Thin Mints! Not only that, since two of us can’t have gluten, I decided to make Homemade Thin Mints and Gluten Free Homemade Thin Mints!

 

The biggest shock about this whole Thin Mint adventure wasn’t that they were delicious (which they were!), it’s that everyone liked the gluten free version better! So, I’m including both versions here because they’re both good, but don’t be scared to try the gluten free!

 

Homemade Thin Mints

Adapted from: Crepes of Wrath

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Ingredients:

  • 2 cups flour
  • 1/2 cup cocoa powder
  • 1/4 cup cornstarch
  • 1 cup white sugar
  • 1 stick butter
  • 1/3 cup milk
  • 1 teaspoon salt
  • 1 teaspoon vanilla
  • 1-2 teaspoons peppermint extract
  • 1 bag chocolate chips or candy melts for coating

 

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Instructions:

  • Mix butter, sugar, vanilla, salt, and peppermint in stand mixer until well combined.
  • Add flour, cocoa powder, cornstarch, sugar, and milk. Mix until combined.
  • Shape dough into a long log, about 2 inches across (this is how big mine were, but it really depends on how large you want the final cookie to be)
  • Wrap dough in plastic wrap and freeze for at least 2 hours. At about 1 hour and 45 minutes, begin pre-heating the oven to 375 degrees.
  • Take out the dough and slice into discs, about 1/2 inch thick.
  • Arrange of prepared cookie sheet (parchment paper works best). The cookies will not spread out, so it’s ok to put them close together.
  • Bake for 12-16 minutes at 375 degrees.
  • Allow cookies to cool completely. Once cooled completely, you’re ready to coat the cookies!
  • Melt the chocolate or candy melts in the microwave in 15 second increments (don’t burn the chocolate!), until completely melted. Dip the cookies in the chocolate and coat. Place back on parchment paper and freeze for 5 minutes to harden up.

 

Gluten Free Homemade Thin Mints

Adapted from: The Wannabe Chef

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Ingredients:

  • 1 cup hazelnut flour (or any other nut flour)
  • 1/4 cup coconut flour
  • 1/2 cup white sugar
  • 1 package gluten-free chocolate pudding
  • 1 stick butter (softened or melted)
  • 1 egg
  • 1-2 teaspoons peppermint extract
  • 1 bag gluten free chocolate chips or candy melts

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Instructions:

  • Mix all ingredients in stand mixer.
  • Shape dough into log, about 1-2 inches around (note: if you’re making both types of thin mint, this recipe makes less dough, and it will also be stickier)
  • Wrap dough in plastic wrap and freeze for at least 2 hours. At about 1 hour and 45 minutes, begin pre-heating the oven to 375 degrees.
  • Take out the dough and slice into discs, about 1/2 inch thick.
  • Arrange of prepared cookie sheet (parchment paper works best). The cookies will not spread out, so it’s ok to put them close together.
  • Bake for 18-21 minutes at 375 degrees.
  • Allow cookies to cool completely. Once cooled completely, you’re ready to coat the cookies!
  • Melt the chocolate or candy melts in the microwave in 15 second increments (don’t burn the chocolate!), until completely melted. Dip the cookies in the chocolate and coat. Place back on parchment paper and freeze for 5 minutes to harden up.

 

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