Despite living in the White House and being the president of the United States, Barack Obama is just like us. He rides his bike through town, splashes around at the beach, goes to church, and even buys Girl Scout cookies! He recently revealed that thin mints are his favorite, and we’ve got a recipe for you to make these cookies at home so you, too, can feel like the president. They do take a bit longer to make than your average chocolate chip cookie, but they’re so worth it—have you ever heard of anyone making their own thin mints?
Homemade Thin Mints Recipe
For chocolate wafers:
1 cup butter, room temperature
1 cup confectioners sugar
1 tsp. vanilla extract
1 cup unsweetened cocoa powder
¾ tsp. salt
1 ½ cups cake or all-purpose flour
For chocolate peppermint coating:
1 package mint chocolate candy melts, OR 1 lb. semi-sweet chocolate, chopped
1 tsp. peppermint extract
Cream the butter until light and fluffy. Add powdered sugar and continue to cream. Stir in the vanilla, salt, and cocoa powder. Mix until the cocoa powder is fully integrated and batter is smooth and creamy; it should look like thick chocolate frosting. Add the flour and mix until the batter is a little crumbly. Gather dough into a ball and knead it into a smooth mass. Divide the dough in 2, flatten into disks, and cover in plastic wrap. Chill in refrigerator for 15 minutes.
Preheat oven to 350°. Roll dough out really thin, about 1/8 inch, between two sheets of plastic, or on counter dusted with flour. If dough is too hard to roll, you can microwave it for 5 seconds. Cut out cookies and bake for 10 minutes. Remove them and let cool on a rack.
As the cookies bake/cool, you can prepare the chocolate coating. Using a double boiler, slowly melt the chocolate (or mint chocolate candy melts), stirring occasionally until smooth. Or, you can heat it in the microwave in short intervals, about 15-20 seconds each time. If it’s too thick, you can add 1 tbsp of shortening. Stir in peppermint extract (unless you’re using mint chocolate candy melts).
Carefully drop cookies one at a time into chocolate coating, making sure to coat all sides. Lift cookie out of chocolate with a fork, and hit fork on the side of the pan to get rid of any extra chocolate. You want the cookie to have a thin coating of chocolate. Place cookie on a parchment covered baking sheet, and repeat for the rest of the cookies. Place cookies in refrigerator/freezer to set.
Adapted from In Katrina’s Kitchen.