When I first tried to bake one of the classic American cookies, AKA fatty & full of butter and sugar :), I didn’t have one of the main ingredients. Butter….
So, I went out (well, my parents and I did… ) and bought butter. At least what we thought was butter… It turned out to be Philadelphia cream cheese.
I was 7 and I came from China. (hello inability to read!)
Thankfully, I had a friend who told me that it was NOT butter… I wonder how it would have tasted!
Don’t worry, I used butter for these cookies and not cream cheese.
These thin mints have a slight minty flavor because of the fresh mint leaves and no mint extract. Soooo ggggooooodddddd!!!!
And if you are wondering about my qualifications to call these “thin mints”, trust me, I do. We bought like 10 boxes of these my first and ONLY year of being in Girl Scouts. Why? Because people ordered and then weren’t home to give us money! And yes, I know they usually don’t have candied mint on them. But this is homemade, people!!!
Thin Mints with Candied Mint Leaves
for the candied mint leaves
- mint leaves
- 1/4 cup sugar
- 1 egg white
for the cookies
- 1/2 cup softened butter
- 3/4 cup sugar
- 3 tbsp fresh mint leaves
- 1 egg
- 2/3 cup melted chocolate
- 2 cups flour
- 1/4 tsp baking soda
- 1/2 tsp butter
- 1 tsp mint extract optional, depends how minty you want it
For the candied mint leaves, beat the egg white until frothy and brush over mint leaves. Sprinkle sugar over them and then let dry.
Cream the softened butter, sugar, and fresh mint leaves together. Beat in the egg, then the chocolate. Add in the rest of the ingredients except for the candied mint leaves. Roll into a log and freeze for 1 hour. Slice them about 1/8th inch thick and bake at 400F for 13-15 minutes, or until nice and crunchy.
Enrobe in tempered chocolate and top with a candied mint leaf.