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Homemade Thin Mints Recipe

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This recipe for Homemade Thin Mints is from Johnson Family Cookbook, Vol. 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
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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