Thin mint copycat, version 2

I did it again. One more year I made my own Thin Mints, instead of buying them from the Girl Scouts. You must think I'm a terrible person. Truth of the matter is, homemade ones taste better. And I think I'm still a bit disappointed with the fact that the cookies come from a factory.

Before moving to the US, almost 4 years ago, I thought the Girl Scouts made the cookies at their own houses and then sold them in stands. Then I moved to America and discovered that was certainly not the case.

At any rate, these involve quite a bit of work but they're delicious... and this year I adapted a different recipe, which turned out OK, although I would've liked a crispier cookie.

Homemade thin mints
Adapted from Baking Bites

Homemade Thin Mints
2 1/4 cups all purpose flour1/4 cup unsweetened cocoa powder1/2 tsp salt1 cup white sugar1/2 cup butter1/3 cup rice milk1/2 tsp vanilla extract1 tsp peppermint extract

In a bowl, whisk together the dry ingredients. In another bowl, cream butter and sugar and then add both extracts.  Add the dry ingredients to the wet and mix to combine. Let the dough rest for 1 hr in the fridge and then roll and cook with cookie cutters. Bake at 375 F for 13 minutes.

To make the chocolate coating, melt about 1 lb of chocolate chips and add a few teaspoons of peppermint extract.  To taste, that is. Dip the cooled cookies in the melted chocolate and place in a cooling rack. Wait until the chocolate is set and enjoy! 

These are best kept in the fridge to avoid chocolate melting, but you should eat them quickly as the chocolate will crack and lose flavor after days in the frige.