Cookie #76 - Thin Mints

The first time I heard about this knock-off Thin Mint recipe, I didn't believe it was actually good.  I must say, this version does come very close to the original.  The crisp cracker center mimics the chocolate cookie almost perfectly.  I didn't find them nearly as minty as I would have liked them, but that could easily be fixed with the addition of some more peppermint extract. 
Again, I made the mistake of using semisweet chocolate chips melted with shortening to coat these.  They didn't harden well, much like the Peanut Butter Patties (note the finger prints on the picture below).  I plan on making these again for Christmas and when I do, I'll use candy coating.  Wilton even makes a chocolate mint flavored coating eliminating the need for the peppermint extract. 
I've written the recipe out below using the measurements that I've found to be the same throughout the many different versions I've found across the net.  I used the same amount of peppermint listed below for 12-oz of semisweet chocolate and I didn't find it minty enough.  Most likely, it'll depend on your palate.  My suggestion is to add the 1/2 tsp then taste the chocolate before dipping. 

Thin Mints

1 lb bittersweet chocolate (or dark chocolate candy coating)

80 Ritz crackers

1/2 tsp peppermint extract*

Before starting, place a cookie sheet in the freezer.  Like I've mentioned before, putting the sheet in the freezer will help you achieve a nice smooth bottom.  You may also choose to put the Ritz crackers in the freezer as well to assist the chocolate setting smoothly.

In a double boiler, melt chocolate gently until smooth.  Watch the chocolate carefully so it doesn't scorch.  I cannot stress the importance of this enough.  Here are a few tips to ensure that doesn't happen:

If the water under your double boiler is boiling, you obviously increase the chance of your chocolate scorching.  Keep the water simmering, not boiling.

As you stir the chocolate be sure to scrape the bottom of the bowl with a rubber spatula as you stir.  If you just lightly stir you can burn the chocolate on the bottom of the bowl and that will ruin the whole lot. 

Once the chocolate is melted, dip the crackers one by one using a fork.  Tap the fork lightly on the side of the bowl to ensure the chocolate coating is even over the cracker.  Place on the cold cookie sheet.  Once all the crackers are dipped, transfer to the fridge to set.

Enjoy!!

Cookie #37 - Kentucky Mint Julep with Maker's Mark Fudge Topping

Did you know that even the little airline bottle of Maker's Mark comes with that famous red wax seal? I was quite impressed at that attention to detail.

At the Maker's Mark Distillery in Loretto, Kentucky, the Toll Gate Cafe has these most wonderful cookies. The cookie portion itself is absolutely one of the best cookies I've ever had. It's a sweet cookie full of minty chocolate pieces. I loved the cookie by itself, but the bourbon fudge topping took it to a whole new level. I made my whiskey-loving man very happy with these cookies.

My only warning: since you don't actually cook the fudge topping, I'm not sure the warmth of the melted chocolate is enough to actually cook the alcohol out.

Toll Gate Cafe's Mint Julep Cookies with Maker's Mark Fudge Topping

Cookie:

2 sticks butter, softened
2 cups light brown sugar

2 eggs

3 cups all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup finely ground oats (I just ran them through the food processor)

2 cups Andes Mint Chocolate Candy pieces

Fudge topping:

2 cups semisweet chocolate chips

1 can sweetened condensed milk

1/4 to 1/2 cup Maker’s Mark Bourbon

Preheat conventional oven to 350 degrees. Cream butter, sugar and eggs until smooth. In a separate bowl, mix flour, oats, baking soda, salt and mint chocolate candy pieces. Gradually add to butter mixture until incorporated. Drop by rounded tablespoons 2" apart on parchment lined baking sheets. Bake for 12 to 15 minutes in until edges are golden. Transfer to a wire rack to cool.

In a double boiler, heat chocolate chips until melted, stirring frequently.  Remove from heat and add sweetened condensed milk and bourbon, whisk until well combined. 

Top cooled cookies with a teaspoon or so of warm fudge.

Cookie #19 - Chocolate Mint

As much as I love chocolate with peanut butter or orange, I love it with mint even more.  I love the contrast of the cool mint with the creamy, rich chocolate.  Like the cookies before this, all I did is add something to the already awesome chocolate cookie dough.  This time:  starlight mints.  I pulsed about 3/4 cup of mints in the food processor before adding the dry ingredients and proceeding with the Chocolate Wafer Cookie recipe.  The mints melted in the oven, their flavor being absorbed into the cookie.  Once they cooled, the mints added a nice subtle crunch to the cookie.  I don't know if they'll make you feel like you're skiing the Swiss Alps, but they're still pretty darned good.

This post also ends the chocolate cookie run.  Tomorrow is my wonderful husband's birthday and Sunday is our neighborhood's annual 4th of July block party.  I've got a TON of baking to do in addition to the cookies.  It's gonna be a long weekend.....