White Chocolate Thin Mints

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

Method:

1. Gently melt the white chocolate in a microwave or over a double boiler.
2. When the chocolate has melted, mix in the extract until it is smooth and incorporated.
3. If you’re baking the cookies from scratch, be sure to let them cool to room temperature before coating in chocolate.
4. Dip the cookie into to chocolate, coating both sides. Smooth with a knife if necessary.
5. Put the cookie on a non-stick surface and repeat until all of the cookies and chocolate are used up.
6. 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.