My sister came over last night to hang out and persuaded me to bake cookies at 9pm. We used a recipe from bakingbites.com and I adjusted it to be gluten free. I think it was worth the late night effort, although she did get a little sloppy with the chocolate coating around midnight. 😉
Thin Mint Ingredients
1/2 cup butter, room temperature
1 cup white sugar
1/3 cup milk (any kind)
1/2 tsp vanilla
1/8 tsp of peppermint oil (I read that oil is better than extract for this cookie)
2 1/4 cups gluten free flour
1/4 cup cornstarch
6 tbsp unsweetened cocoa powder
1/2 tsp salt
1 tsp xanthan gum
Instructions
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- In a large bowl, cream together butter and sugar.
- With the mixer on low speed, add in the milk, vanilla and peppermint oil.
- Mix the remaining dry ingredients another bowl.
- Slowly add the flour mixture to the butter mixture until it is fully incorporated.
- Shape the dough into two 1 1/2 inch logs, wrap in plastic wrap and freeze for 1-2 hours until the dough is firm.
- Preheat oven to 375F.
- Slice dough into rounds not more than 1/4 inch thick – You don’t want them too thick or they won’t be crispy.
- Place them closely on a baking sheet lined with parchment paper (they don’t really spread out when they bake).
- Bake for 13-15 minutes on the middle rack, until cookies are firm.
- Cool cookies completely on a wire rack before dipping in chocolate.
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Chocolate Coating
10-oz dark or semisweet chocolate
1/2 cup butter, room temperature
1-3 drops of peppermint extract to taste (start out with less and add more if needed)
Melt the chocolate and butter in a double broiler or the microwave until chocolate is smooth. Add the peppermint oil. Chocolate should have a consistency somewhere between chocolate syrup and fudge for a thin coating. Reheat chocolate as needed to keep it smooth and easy to dip.
Dip each cookie in the melted chocolate, turn with a fork to coat, then transfer to a piece of parchment paper or wax paper to set up. I put mine in the freezer.
