Recipe: Homemade Thin Mints Cookies

My oldest daughter is gluten intolerant, and I feel like she’s missing out on a huge part of her life by not being able to eat the amazing and coveted Girl Scouts THIN MINTS cookies! To aid in this missing part of her life, I decided to search out a homemade recipe that can be modified for her. The Thin Mints cookie recipe below by Six Sisters Stuff has normal flour in it, but it can be easily modified to include your favorite gluten-free flour.

Ingredients:
Cookies:

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup unsweetened cocoa powder
• 3/4 teaspoon salt
• 1 1/2 cups all-purpose flour

Mint Chocolate Coating:

• 2 cups semi-sweet chocolate chips
• 1 1/2 teaspoons peppermint extract

Directions:

1. In a large mixing bowl, beat butter until light and fluffy.  Add powdered sugar and mix until combined.
2. Mix in vanilla, salt and cocoa.  Add flour and mix until fully combined, and slightly crumbly. Chill dough in the refrigerator for 20 minutes.
3. Preheat oven to 350 degrees. Remove dough from the fridge and knead a few times on a lightly floured surface to warm up.
4. On a lightly floured surface, roll out dough to 1/8″ in thickness.  Use a 1-1/2″ cookie cutter to cut circles of dough (or whatever shape or size you prefer).
5. Place cut circles on a baking sheet lined with parchment paper.  Bake cookies for 9-10 minutes, or until edges are set. Let cookies cool completely.
6. After cookies are cool, place chocolate chips in a microwave-safe bowl.  Microwave in 30-second increments and stir until melted.  Stir in peppermint extract until smooth.
7. Place cookies in the chocolate one at a time, using a fork to flip and lift cookie out of the chocolate.  Transfer the chocolate covered cookie to a baking sheet lined with wax or parchment paper.  Repeat with remaining cookies.
8. Let chocolate harden before serving.  You can place cookies in the refrigerator to set the chocolate faster.