"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

Homemade Thin Mints Recipe

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This recipe for Homemade Thin Mints, by , is from Johnson Family Cookbook, Vol. 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kathy Odell


1/2 cup butter, softened
1/4 cup brown sugar
2 T white sugar
1 egg
1 tsp vanilla
2 T 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)

Chocolate Coating
2 cups Andes Chocolate Chips
1 cup semi-sweet chocolate chips
1/2 T crisco

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.
Bake for 10 min at 350 degrees.
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.

Number Of Servings:
Number Of Servings:
2 dozen




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