After I made my first batch of gluten-free thin mints, I still had half the batter to bake and no chocolate chips left to coat them with. All I had was a white chocolate baker’s bar, so I used that. And I’m really happy I did.
Typically I’m skeptical of white chocolate. I don’t like it most of the time, but I think there’s something about pairing it with mint that makes it much more palatable. Coating the white chocolate onto the cookies is a little more challenging because where it’s too thin you can see the cookie part coming through; but I don’t think this is really a problem. If anything it adds to the homemade quality of the cookies.
I provided a link in the ingredients to the recipe for the chocolate cookies I used but you can use any that you prefer, or even store-bought cookies.
White Chocolate Thin Mints
Prep time: 15 minutes
Cook time: 0 minutes
Ingredients(Makes 24 cookies):
24 chocolate shortbread cookies such as these or your preferred thin mint cookie recipe
12oz white chocolate
1/2 teaspoon mint extract
- Gently melt the white chocolate in a microwave or over a double boiler.
- When the chocolate has melted, mix in the extract until it is smooth and incorporated.
- If you’re baking the cookies from scratch, be sure to let them cool to room temperature before coating in chocolate.
- Dip the cookie into to chocolate, coating both sides. Smooth with a knife if necessary.
- Put the cookie on a non-stick surface and repeat until all of the cookies and chocolate are used up.
- Keep in the refrigerator for up to 2 weeks.
I can’t believe I’m saying this but I actually preferred these to the dark chocolate Thin Mints. The white chocolate added a butteriness to the cookie that was missing in the others.