It’s been a while since I shared a Movie and Munchies post and this one has the bonus of being a book post as well since the pick this month was Remarkably Bright Creatures, which was adapted from a book for the same title.
Remarkably Bright Creatures by Shelby Van PeltMy rating: 4 of 5 stars
A little sad, super sweet. This is one of those books that slowly unfolds...all through the eyes of an octopus!
View all my reviews
I really enjoyed the book. The movie was nicely adapted as well, it lacks a little of the nuance of the book, but that’s par for the course.
I ultimately decided to make cookies inspired by the book/movie combo.
I’ve wanted to make homemade thin mints for quite some time now, so today was the day! These cookies are perfectly crisp and then coated in that perfect layer of chocolate, just like the Girl Scout Cookies we all love!
Homemade Thin Mint Cookies
Gemma’s Bigger Bolder Baking
1 cup (2 sticks) butter, softened
⅔ cup granulated sugar
1 egg white
1 teaspoon vanilla extract
½ teaspoon peppermint extract
2 cups all purpose flour
½ cup cocoa powder
½ teaspoon salt
20 ounces dark cocoa candy melts or tempered chocolate
Preheat the oven to 350 degrees F and line baking sheets with parchment or silicone mats.
Place the butter and sugar in the bowl of a stand mixer and beat until light and fluffy. Add the egg white and extracts and beat until smooth.
Add the dry ingredients and mix until well combined. The dough should be fairly stiff, if soft, wrap and refrigerate before rolling.
Pour the dough onto a well floured rolling mat and roll to about ⅛ inch thickness. Use a small (1 ½ - 2-inch) round cutter to cut the cookies. Place in the prepared pans.
Bake in the preheated oven for 16-18 minutes or until baked through and dry looking. Cool on wire racks.
Once cooled, melt the chocolate and dip the cookies, coating completely. Once the chocolate is hardened, move the cookies to an airtight container to store.
Makes about 60 cookies (depending on thickness and size of cutter)


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