Easy Mint Thins Recipes

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MINT THINS



Mint Thins image

Provided by Food Network

Categories     dessert

Yield Makes 3 1/2 Dozen Cookies

Number Of Ingredients 10

1 cup unsalted butter, at room temperature
1 cup powdered sugar
1 egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
2/3 cup cocoa powder
1/4 teaspoon salt
12 ounces semisweet chocolate
1/4 cup unsalted butter
3/4 teaspoon peppermint flavor

Steps:

  • Preheat oven to 350 degrees F. Cream the butter until it is light and fluffy. And the powdered sugar and continue mixing, stopping to scrape the sides of the bowl as needed. Mix in the egg and vanilla extract. Sift together the flour, cocoa powder, and salt. Add the flour mixture by halves, beating to incorporate after each addition. Turn out the dough onto a clean surface and form it into a disk with your hands. Split the disk in half and place them in the fridge to firm up for 1 hour.
  • Working on a floured surface (you'll need a decent amount, since the dough is sticky), roll out the dough to 1/8-inch thick. Shape the cookies using 1 1/2-inch round cutter and place them on a parchment-paper-lined baking sheet. Bake for 10 to 12 minutes, then let cool completely.
  • Break up the chocolate into a bowl and set it over a small pot of simmering water (make sure the water doesn't touch the water). Add the butter and the peppermint flavor and stir the mixture steadily until it's fully melted and looks glossy and smooth. Remove the bowl and let the chocolate cool slightly.
  • One by one, drop the cookies in the chocolate, then scoop them out with a fork to let the excess drip off. (Tap the cookies against the side of the bowl to help drain the extra chocolate.) Move them carefully to a wire rack or parchment-paper-lined baking sheet. When they're all coated, move the sheet to the refrigerator or freezer to set.

EASY MINT THINS



Easy Mint Thins image

My friends often try to guess the ingredients, but I never tell them how simple they are to make. They taste just like the Girl Scout cookie, and they're perfect for Christmas and bake sales. -Jennifer Setser, Morgantown, Indiana

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 5 dozen.

Number Of Ingredients 5

24 ounces milk or dark chocolate candy coating
1-1/2 teaspoons peppermint extract
60 Ritz crackers
2 ounces white candy coating, melted
Optional decorations: chopped Andes mint candies, crushed spearmint candies, assorted sprinkles and green colored sugar

Steps:

  • In a microwave, melt chocolate candy coating; stir until smooth. Stir in extract., Dip crackers in chocolate candy coating; allow excess to drip off. Place on waxed paper; let stand until set., Drizzle tops with white candy coating; decorate as desired. Let stand until set. Store in airtight containers.

Nutrition Facts : Calories 89 calories, Fat 4g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 34mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.

DELICATE MINT THINS



Delicate Mint Thins image

Newly married, I needed something fancy to impress my relatives at a reunion and came up with these cookies. I got many compliments on their subtle flavor.-Kristine McDaniel, Kettering, Ohio

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 4-1/2 dozen.

Number Of Ingredients 11

1/2 cup butter, softened
1/2 cup sugar
1 large egg yolk
1/2 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/8 teaspoon salt
3 tablespoons 2% milk
1 cup fresh mint, finely chopped
1-2/3 cups semisweet chocolate chips
1 tablespoon shortening

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolk and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Stir in mint. Shape into two 8-in. rolls; wrap each in plastic. Refrigerate for 2 hours or until firm., Unwrap and cut into 1/4-in. slices. Place 1 in. apart on greased baking sheets. Bake at 350° for 8-12 minutes or until edges are golden. Remove to wire racks to cool. , In a microwave, melt chocolate chips and shortening; stir until smooth. Dip each cookie halfway; allow excess to drip off. Place on waxed paper; let stand until set.

Nutrition Facts : Calories 64 calories, Fat 4g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 35mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 1g fiber), Protein 1g protein.

THIN MINT COOKIES



Thin Mint Cookies image

If you love chocolate and mint you are sure to love this homemade version of the Girl Scout Cookies.

Provided by Lauren

Categories     Desserts     Cookies     Refrigerator Cookie Recipes

Yield 18

Number Of Ingredients 9

1 ¼ cups all-purpose flour
½ cup unsweetened cocoa powder
¼ teaspoon salt
½ cup butter, softened
1 cup white sugar
1 egg
½ teaspoon mint extract
3 (1 ounce) squares semisweet chocolate, chopped
¼ cup butter

Steps:

  • In a large bowl, beat 1/2 cup butter or margarine until creamy. Add the sugar, and beat until mixed well. Beat in egg and mint extract.
  • Sift flour, cocoa, and salt together into a small bowl. Add flour mixture by halves into creamed mixture, beating well after each addition.
  • Divide dough in half. On lightly floured surface roll dough into two 1 1/2 inch diameter cylinders. Wrap each cylinder in waxed paper, and refrigerate 5 hours.
  • Preheat oven to 350 degrees F (175 degrees C). Thirty minutes prior to baking, place both cylinders in freezer.
  • Remove one cylinder at a time, and slice 1/4 inch thick pieces with very sharp knife. Place on cookie sheets about 1 1/2 inches apart. Bake 10 to 12 minutes.
  • Melt 1/4 cup butter or margarine and the semisweet chocolate in a double boiler or in the microwave. Drizzle over warm cookies. Place on wire racks, and let cool and harden completely.

Nutrition Facts : Calories 175.3 calories, Carbohydrate 21.7 g, Cholesterol 30.7 mg, Fat 9.8 g, Fiber 1.3 g, Protein 2.1 g, SaturatedFat 6 g, Sodium 91.3 mg, Sugar 13.5 g

EASY GIRL SCOUT THIN MINTS



Easy Girl Scout Thin Mints image

These were the hit of my cookie exchange this year. So many people asked me for the recipe that the Wal-mart shelf was emptied of the Andes bits. There is a basic recipe on Zaar but I added the morsels to make the color more like the original cookies. Bet you can't eat just one! I made 5 dozen cookies in 45 minutes, including clean-up time.

Provided by okpat1

Categories     Dessert

Time 45m

Yield 60 cookies

Number Of Ingredients 4

1 (12 ounce) package mint chocolate chips
4 ounces semisweet chocolate morsels
60 Ritz crackers
colored sprinkles (optional)

Steps:

  • Melt mints and morsels in microwave or double boiler.
  • Dip Ritz crackers in chocolate mixture ( I use my little ice tongs to make it easy).
  • Place on wax paper lined cookie sheet.
  • If you want to decorate cookies with sprinkles, you have to do it before the chocolate dries -- after every 3 or 4 cookies.
  • When sheet is full, refrigerate for 15 minutes.
  • Peel cookies from wax paper (can be used again for next batch).
  • Store in tightly sealed container in the refrigerator. They go fast. I've kept them as long as a week if they were well hidden.
  • The computer wouldn't let me put it in the list of ingredients, but I use Andes Mint Bits found in the baking aisle.

Nutrition Facts : Calories 52.6, Fat 2.9, SaturatedFat 1.4, Cholesterol 0.1, Sodium 25.5, Carbohydrate 6.9, Fiber 0.5, Sugar 4.3, Protein 0.6

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