Make Your Own Effin Thin Mints

“D.I.Y., that means do it yourself
I don’t sit around waitin’ for someone’s help” -Beastie Boys

Tis the season for mint and chocolate. I’m not sure if it’s the season for Girl Scouts to be knocking on your door, but it doesn’t matter – we don’t need those cookies, we don’t want those cookies. It isn’t because we’re snobs about making them ourselves either, cause I’ll admit their cookies are good. It’s because, last I heard, the production of Girl Scout cookies is destroying the rainforest. I’m not sure where the issue stands now, but I’m not down with that.

Chocolate mint2

It’s worth taking a few minutes out of your day to make this big-ass batch of cookies. Everyone will thank you for it. There are several steps involved, so be sure to read the entire recipe before starting.

These cookies are baked and ready for chocolate coating.
chocolate mint

I was able to make these gluten-free by using Pamela’s Products Artisan Blend Flour. If you haven’t yet tried these products, I think you’ll be in for a pleasant surprise.

This recipe comes from a great book called “Real Snacks” by Lara Ferroni.

Chocolate Mint Wafers


3/4 cup all purpose gluten-free flour
1/3 cup cocoa powder
1/2 cup brown sugar
pinch of salt
pinch of baking soda
6 tablespoons butter, cut into pieces
1 to 2 tablespoons whole milk
1 teaspoon vanilla extract
1/4 teaspoon peppermint extract

For the coating:

16 ounces semisweet chocolate, chopped
6 tablespoons unsalted butter
2 tablespoons milk
1 1/4 teaspoons peppermint extract
1/4 teaspoon salt

Prepare the cookies:

In the bowl of a food processor fitted with the dough blade, combine the flour, cocoa powder, sugar, salt and baking soda. Pulse several times until mixed thoroughly. Drop in the butter 1 tablespoon at a time and process to create a crumble mixture. With the food processor still running, add 1 tablespoon of milk, the vanilla and peppermint. Mix until the mixture starts to stick together, if it seems too dry, add the other tablespoon of milk.

Turn the dough out onto a lightly floured surface and pull it together into a ball. Flour your hands if it’s too sticky. Form the dough into a log that’s about 1 inch in diameter and wrap it in plastic wrap. Refrigerate the dough for a minimum of 15 minutes, or up to 1 week (if storing longer than a day, allow it to warm until it is a little pliable before you slice it).

Preheat the oven to 350º and line 2 baking sheets with parchment paper. Slice the log into 1/4″ thick discs. Place the cookies on a baking sheet and bake for 10 minutes. Allow them to cool completely on a wire rack before coating.

Make the coating while the cookies are cooling. Bring a pot of water to a simmer. Place the chocolate and butter in a heatproof bowl over the simmering water and stir to melt. Add the milk and stir again. Stir in the peppermint extract and salt. Use a fork to hold each cookie as you dip it into the chocolate. Tap away some of the excess chocolate and place it back on the parchment-lined cookie sheet to set before eating.

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