When I was a girl, I was both a Brownie and a Girl Scout. I remember those days of going door to door selling those cookies. The Thin Mints always sold more than any of the other kinds. They were a favorite of both my mom and grandma. Both of them always bought at least 10 boxes from me. Now with this easy recipe, you can whip up a batch of your own in no time at all.
I think these Thin Mints make a wonderful addition to holiday cookie baking.
Ingredients
26 Oreo cookie halves, or 13 whole Oreos.
1½ cups Toll House semi-sweet chocolate chips
½ tsp McCormick peppermint extract
Instructions
Separate oreo cookies and scrape off the middle creme.
Combine chocolate and peppermint extract in a double boiler to melt, or put in a microwave-safe bowl and melt in 20-second increments until you creamy.
Dip oreo half into the chocolate using a fork and flip over to coat on both sides. Once coated remove cookie from chocolate and hit fork on the edge of the bowl to get excess chocolate to drip back in.
Place dipped cookie onto a piece of waxed paper and allow to set for a couple hours till chocolate is hardened.
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Quick Tip: If you feel like experimenting, try another extract flavor such as cherry or almond.
Thank you Cakery and Papery for this great photo.