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Thin Mints--they're EASY!

nooodles Mar 22, 2006 09:02 PM

Anyone notice Thin Mint cookies are getting harder and harder to find? Or maybe it's just that I live in San Francisco, where less than 15% of the population is under the age of 18.

In any case, they're really easy to make. I finished half a batch in under two hours from start to finish, with the help of very cold weather--I set the cookies out on the balcony and the wind chilled them in no time at all.

They taste as good as I remember the boxed version being, and I think they'd be superior if I used good chocolate. I didn't want to risk the expensive chocolate on my first try, but will do so in the future. Bonus: no trans fat or preservatives!

More photos linked below. Recipe courtesy of 101 Cookbooks:


Link: http://www.chezpei.com/2006/03/thin-mints.html

Image: http://www.chezpei.com/uploaded_image...

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  1. l
    lynn Mar 22, 2006 10:22 PM

    nice picture and commentary, but couldn't find the recipe.

    14 Replies
    1. re: lynn
      nooodles Mar 22, 2006 10:24 PM

      here's the link again

      Link: http://www.101cookbooks.com/archives/...

      1. re: nooodles
        SteveT Mar 22, 2006 11:38 PM

        Here's a print-friendly link to the recipe alone

        Link: http://www.101cookbooks.com/archives/...

        1. re: nooodles
          JK Grence (the Cosmic Jester) Mar 23, 2006 01:37 AM

          To get the true Thin Mint flavor, you need peppermint oil, not extract like the recipe says. You can taste the difference with Keebler Fudge Shoppe Grasshopper cookies and Girl Scout Thin Mints. Both are almost identical products, a large difference being the use of peppermint oil in the Thin Mints, and peppermint flavoring in the Grasshoppers.

          Link: http://thecosmicjester.blogspot.com

          1. re: JK Grence (the Cosmic Jester)
            pitu Mar 23, 2006 07:45 AM

            any thoughts on the ratio if you use oil instead of extract?
            is it an even exchange?

            we got stuck with all peanut butter girl scout cookies this year, so . . .

            THX for posting this one!

            1. re: pitu
              JK Grence (the Cosmic Jester) Mar 23, 2006 12:54 PM

              I'm pretty sure that you will use a good bit less peppermint oil than you would use extract. What I would recommend doing is to start with a few drops of peppermint oil mixed in, and taste. Keep adding peppermint oil a drop or two at a time until it tastes like a Thin Mint without the cookie.

              Link: http://thecosmicjester.blogspot.com

              1. re: JK Grence (the Cosmic Jester)
                pitu Mar 23, 2006 03:30 PM

                yes indeedy,
                the googlable info is conflicting, other than being clear that oil is waaay stronger. Might have to start with a box of storebought wafers to work this one out . . . was hoping just to Make The Cookies, not invent the wheel.

                most interested in the info that original GS thin mints are made with oil not extract -- they clearly stand out and I always wonder why. thx!

            2. re: JK Grence (the Cosmic Jester)
              farmersdaughter Mar 23, 2006 08:39 AM

              What is the difference between peppermint extract and peppermint oil?

              1. re: farmersdaughter
                JK Grence (the Cosmic Jester) Mar 23, 2006 12:52 PM

                Peppermint extract is alcohol based, peppermint oil is simply the essential oils from the plant.

                Link: http://thecosmicjester.blogspot.com

              2. re: JK Grence (the Cosmic Jester)
                nooodles Mar 23, 2006 03:41 PM

                Where do you get peppermint oil? Do most fancy stores (Whole Foods?) have them?

                Turns out peppermint oil is great for digestion, so including them will give these cookies one more benefit! Any excuse to eat more chocolate.

                1. re: nooodles
                  JK Grence (the Cosmic Jester) Mar 23, 2006 03:42 PM

                  I would think many health food stores would carry it. Just make sure that what you're getting is food grade.

                  Link: http://thecosmicjester.blogspot.com

                  1. re: JK Grence (the Cosmic Jester)
                    nooodles Mar 23, 2006 05:01 PM

                    That's my concern.

                    GNC has a peppermint oil that claims to be 100% oil, no additives.

                    It also says "Not intended for internal use if not diluted."

                    I'm going to assume it's fine, since I'm diluting it with plenty o' chocolate. But warning labels are always scary.

                  2. re: nooodles
                    pitu Mar 23, 2006 04:20 PM

                    health food store

                    a dab on a cotton ball stashed behind somewhere makes for divine aroma therapy. and supposedly discourages mice.

                    1. re: nooodles
                      Caitlin McGrath Mar 23, 2006 05:16 PM

                      Try cake and candymaking supply stores. They should carry it, and it's definitely food grade.

                      Peppermint oil is also the key to the "cool" taste of peppermint patties. I used this recipe from epicurious.com, substituting peppermint oil, to make heart-shaped pmt patties for my pmt patty-loving SO, and they turned out great. Very easy, too.

                      Link: http://www.epicurious.com/recipes/rec...

                      1. re: Caitlin McGrath
                        pitu Mar 24, 2006 06:34 AM

                        I made Nigella's molten chocolate babycakes last night, and swirled 2 drops of peppermint oil into one of them . . .
                        that Cool peppermint taste as you aptly describe.
                        It was pleasantly pepperminty, but it could have gone to three drops to really make it hardcore.
                        Those particular cakes are more perfect left to the original recipe btw
                        but it did give an idea about how the thin mints will work.

              3. f
                farmersdaughter Mar 23, 2006 12:37 AM

                Thanks for the post! I saw them on the blog and was tempted except for the part about rolling them so thin. Was it difficult to get them uniformly thin?

                2 Replies
                1. re: farmersdaughter
                  nooodles Mar 23, 2006 12:43 AM

                  It was a bit messy, but it wasn't as bad as it could have been because I didn't roll out the dough. Instead, I formed the dough into logs and partially froze it. Then I just sliced the dough with a very thin knife.

                  Go for it and report back. They were much easier than I thought they would be, and I'd love to see what others think of it!

                  1. re: nooodles
                    farmersdaughter Mar 23, 2006 08:40 AM

                    I think I will. What brand of chocolate did you use, and did you use semi sweet per the recipe?

                2. b
                  brwneyedgrl Mar 23, 2006 09:23 AM

                  Yummy! Thank you for posting this! I was reviewing the ingredients and have two questions:

                  1) What kind of cocoa powder did you use - sweetened or baking?

                  2) What is whole wheat pastry flour? Is that different from regular wheat flour?


                  2 Replies
                  1. re: brwneyedgrl
                    Aaron Mar 23, 2006 12:55 PM

                    Whole wheat pastry flour is very different from normal WW...it's much lighter, and therefore be subbed 1:1 for all-purpose in most recipes (though some people sometimes object, I've never had a problem).
                    You can find it at most grocery stores, just ask, as it's usually a bit hidden.

                    1. re: brwneyedgrl
                      JK Grence (the Cosmic Jester) Mar 23, 2006 12:56 PM

                      If it says cocoa powder, they mean baking. Especially with all that sugar.

                      Whole wheat pastry flour is lower in protein than regular whole wheat flour, and will result in a much more tender end product. Don't even think of using regular whole wheat flour, you'll end up with little hockey pucks. If my memory serves me correctly, you could substitute cake flour with no problems.

                      Link: http://thecosmicjester.blogspot.com

                    2. j
                      Jess Mar 23, 2006 10:58 AM

                      They look beautiful. I've been using this recipe from Bon Appetit. I'll have to try it with peppermint oil instead of extract, and coating them entirely in chocolate would probably keep them crisp longer, wouldn't it?

                      Link: http://www.epicurious.com/recipes/rec...

                      1. k
                        KathyR Mar 23, 2006 07:35 PM

                        To make them extra authentic, did you include a bunch of paraffin wax? :) Seriously, homemade have GOT to be better than those little wax disks the Girl Scouts call "cookies."

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