Recently I stumbled upon a very easy vegan recipe for Girl Guide thin mint cookies (which are the most addictive cookie I have ever had). So I was pretty excited at the prospect of being able to make these in my own kitchen, but also very skeptical that they would actually taste like the real thing.
So I made a batch expecting everyone to laugh at how weird they were, but in the end, everyone loved them! So I thought I’d share the very easy and very strange recipe to see if I could inspire a few others to try.
Homemade Thin Mints
Makes about 1 1/2 dozen cookies
1 cup semi-sweet chocolate chips, melted
1 tablespoon vegetable shortening
3/4 teaspoon peppermint extract* (see notes below)
Prepare a baking sheet by lining it with parchment paper or wax paper; set aside. Clear out a spot in your refrigerator or freezer to accommodate baking sheet.
In a shallow microwave-safe bowl, combine chocolate chips and shortening (the shortening helps the chocolate stay smooth when using it for dipping) and heat in 10 to 15 second bursts until chocolate can be stirred very smooth.
To the melted chocolate add 3/4 teaspoon. But because all brands and taste preferences differ, taste your chocolate and add peppermint to taste.
*Note: Mint extract is much, much more potent than vanilla extract; 1 teaspoon of mint extract has an extreme amount of potency compared with 1 teaspoon vanilla extract. You cannot un-do mint once added so be very, very careful to not over-do it and end up with a bottle of Listerine-tasting food.
Add 1 cracker to the chocolate, coat it, and remove it by lightly scooping it up from the underside with a fork, allowing excess chocolate to drain off through fork tines. Place cracker on parchment and repeat with all remaining crackers. If necessary, re-heat the chocolate in 10 to 15 second bursts if it starts getting too firm for smooth dipping. After all crackers have been dipped, place baking sheet in refrigerator. Although these will solidify at room temperature, the shortening in the chocolate lengthens the amount of time that will take; the fridge or freezer helps speed it up. Store extra Thin Mints in an airtight container in the refrigerator for many weeks. In the freezer, I estimate that these could be kept for 3 to 6 months successfully.
*The original blog where I found the recipe is here. Check it out for more details and more pictures.