Thin Mints

These are amazing, go ahead and buy the ingredients because you’re going to want to make them!

Wowza! These are seriously so good. Maybe it’s because I haven’t had a girl scout cookie in 6 years, but when I was in girl scouts my favorite were the trefoils. I hear that some regions are starting to sell gluten free cookies.. $5 for like 12 cookies. Hmm, I’ll probably still make them at home. 

Cookie Ingredients
6 tbsp butter, room temperature
3/4 cup sugar
1 egg
1/2 tsp vanilla
1/2 tsp peppermint extract
4 1/2 tbsp cocoa powder
1 3/4 cup flour (plus more for rolling)
1/4 tsp salt

Preheat the oven to 375 degrees. In a bowl, cream together the butter and sugar. Beat in the egg, vanilla, peppermint, and cocoa powder. Add the flour (I used Cooqi Gluten Free) and salt and mix everything into a dough. I had to add an additional 2-3 tbsp of water because my dough was way too crumbly.

Instead of using a cookie cutter to cut each into a circle (we’re all busy and they’re just going to end up in my stomach!) I rolled all of the dough onto a large cookie sheet using some additional flour. Once I got the dough to my desired thickness, I took a pizza cutter and cut the dough into squares.. woohoo what a time saver!

Bake for about 16 minutes, remember you want cookies with a crisp to them. Let them cool completely before dipping in chocolate.

Chocolate Coating Ingredients
10 oz dark, milk, or semisweet chocolate
1/3 cup butter
1/2 tsp peppermint

In a microwave safe bowl, combine half the chocolate and half the butter. Melt, stirring every 30 seconds until it is smooth. If it’s too thick for dipping, add more butter and microwave for a few seconds. Add the peppermint and stir. Dip each cookie into the chocolate and turn with a fork to coat. Transfer to wax paper or the original cookie sheet to allow the chocolate to set. Reheat the chocolate as needed.

These are super great when stored in the freezer!

Come back for more, soon I’ll be making homemade gluten free samoas!

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