My daughter asked for thin mints the other day so we decided to make a healthier version of them than the ones you can buy in a box.
Here is our recipe, adapted from Handle the Heat:
Makes about 24 cookies
4 ounces (or 1 stick) of unsalted butter (we used organic)
1/2 cup honey
1/2 tsp vanilla extract
1/2 cup unsweetened organic cocoa
1/4 tsp (plus a bit more) sea salt
3/4 cups whole wheat pastry
Chocolate Peppermint Coating:
1/2 pound good quality semi-sweet chocolate, chopped (we used Scharffen berger)
peppermint extract to taste
Preheat oven to 350 degrees
Make the dough:
In a mixer, cream butter until light and fluffy. Add the honey and continue to cream. Add in vanilla, salt and cocoa. Mix until creamy like frosting. Add flour and mix until batter no longer dusty. Don’t overmix.
Knead the dough, using flour on your surface, and place in plastic bag. Flatten to 3/4″ pancake and put in freezer for 20 minutes. Using a lot of flour, roll out dough to 1/8″ thick and use 1-1/2″ to 2″ cookie cutters (round or heart-shaped or whatever shape you like). Place them on parchment lined baking sheet and bake for 10 minutes.
Let cool completely on wire rack. In the meantime, melt the chocolate and add the peppermint one drop at a time to taste. Don’t overdo it on the peppermint.
Drop the cookies into the melted chocolate for a thin coating. Place on parchment lined baking sheet and place in freezer or refrigerator until set.
The original recipe called for powdered sugar instead of honey. Our dough was a bit sticky so next time I may try to use an organic powdered sugar instead. Another thing to try might be putting the peppermint in the dough instead of the coating.