Homemade Thin Mints

We were first inspired to make homemade Tagalongs, then we looked for the iconic Girl Scout recipe: Thin Mints. Thin Mints are not as hands-on time consuming as Tagalongs, but there are multiple freezing and chilling steps, so be prepared to dedicate an afternoon to this endeavor.

Servings: 48 cookies

1/2 cup (1 stick) butter, room temperature
1/3 cup plus 2 Tbsp. milk

1 cup granulated sugar
2-1/4 cups all-purpose flour
1/4 cup cornstarch
6 Tbsp. unsweetened cocoa powder
1/2 tsp. salt
1/2 tsp. vanilla extract
1-1/3 tsp. peppermint extract, divided
1 Tbsp. vegetable shortening
8 oz. dark chocolate

Make and chill cookie dough
The work bowl of a stand mixer, cream butter and granulated sugar. In a separate small bowl, combine flour, cornstarch, and salt. Add milk and vanilla extract to the creamed butter. Slowly add flour mixture until dough comes together.Divide dough in half and shape dough into two long cylinders, 1-1/2-inch in diameter each. Wrap each cylinder in plastic wrap and freeze for at least two hours.

Bake cookies
Preheat oven to 350 degrees-F. Remove dough from freezer and slice each log into 24 cookies, approximately 1/4-inch thick each. Place parchment on cookie sheets and place dough circles on the parchment. Dough will not expand during baking and can be placed close together. Bake cookies for 13 to 15 minutes, or until cookies are firm. Let cool for two minutes on the cookie sheets and transfer to cooling racks to cool completely.

Dip cookies in chocolate
Place the chocolate and shortening in a small bowl over simmering water in a double boiler. Stir to combine thoroughly. Place wax paper on a cookie sheet. Remove cookies from the refrigerator. Remove melted chocolate from the double boiler to the counter. Drop one into the melted chocolate. Using a fork or two chopsticks, flip cookie over and remove from the chocolate, allow excess chocolate to drip off cookie, and place on the wax paper. Repeat until all cookies are coated. Return to the refrigerator until chocolate is set, approximately two hours.

Keep cookies refrigerated until ready to serve.

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