As a food blogger, you get offered a lot of odd things for free. My all-time favorite? Kangaroo meat. I wish I were joking.
It’s every blogger’s own decision whether to accept swag or not. Personally, I believe that my blog is all mine, and I don’t do any sponsored posts here. If companies want to send me something, I’m cool with it. I just don’t promise to write about it.
My other rule of thumb is that when I receive things that I honestly do like—things that I would recommend to you all—I have to give them away to you guys. That’s why I’m excited to be handing over this great cookbook from Quirk Books, and a little bummed that I’m not keeping it for myself.
The Cookiepedia by Stacy Adimando (who also writes for Serious Eats), is yes, you guessed it—an cookie encyclopedia. It’s cute and colorful and full of tips for churning out perfect cookies. I do believe this cookbook was tailor made for me.
There are recipes for chocolate lovers.
Recipes for ambitious bakers.
Pretty photos to gaze at even if you don’t bake at all. And if you love to bake, there are recipes for every cookie under the sun, from buttery to spicy to fruity.
I even found a recipe for one of my all-time favorites: mint thins. Or in Girl Scout land, the über popular “Thin Mints.”
It would be irresponsible of me to not test out a recipe from the book before handing it over to one of you. So I just *had* to make them. And as it turns out, they weren’t as labor-intensive as I thought they would be. And worth every minute of preparation.
You begin by churning a thick, buttery dough in the mixer.
After letting it chill, you roll it out and cut into circles.
Bake, then dip in a blissful blend of chocolate and peppermint…
…and twiddle your thumbs as they cool.
In Lucy’s case, twiddle your tiny, very impatient thumbs.
Savor. Lick the melted chocolate from your fingers.
They are, in my approximate estimation, about 11,957 times better than the Girl Scout version. No offense, little ladies.
Try them for yourself using the recipe below. And if you want to try your hand at other types of cool cookies, enter to win The Cookiepedia in the comments. I’ll announce the winner next week!
- To enter to win The Cookiepedia by Stacy Adimando, simply tell me in the comments: What is your favorite type of cookie?
- U.S. addresses only, please. I’m paying for the shipping myself, y’all. One entry per person.
- A magical random number winner picker computer thingie (that’s it’s technical name) will choose the winner next week.
Nobody you know will not come by when you say you’re baking homemade mint thins. (If they don’t so much as ask, consider defriending them immediately.) The question is: Do you want to share? The baking and dunking takes no time (especially if you taste as you go), but these bite-sized treats do hold up best (and taste yummiest) once the mint chocolate has had ample time to set. If you’re protective of your stash, store them in the freezer. They’re best with a chill anyway.
Preheat oven to 350F. Makes 3 1/2 dozen cookies.
- 1 c unsalted butter, at room temperature
- 1 c powdered sugar
- 1 egg
- 1 tsp vanilla extract
- 1 1/2 c all-purpose flour
- 2/3 c cocoa powder
- 1/4 tsp salt
- 12 oz semi-sweet chocolate
- 1/4 c unsalted butter
- 3/4 tsp peppermint flavor
2. Turn out the dough onto a clean surface and form it into a disk with your hands. Split the disk in half and place them in the fridge to firm up for 1 hour.
3. Working on a floured surface (you’ll need a decent amount, since the dough is sticky), roll out the dough to 1/8-inch thick. Shape the cookies using a 1 1/2-inch round cutter and place them on a parchment-paper-lined baking sheet. Bake for 10 to 12 minutes, then let cool completely.
4. Break up the chocolate into a bowl and set it over a small pot of simmering water* (make sure the bowl doesn’t touch the water). Add the butter and the peppermint flavor and stir the mixture steadily until it’s fully melted and looks glossy and smooth. Remove the bowl and let the chocolate cool slightly.
5. One by one, drop the cookies in the chocolate, then scoop them out with a fork to let the excess drip off. (Tap the cookies against the side of the bowl to help drain the extra chocolate). Move them carefully to a wire rack or parchment-paper-lined baking sheet. When they’re all coated, move the sheet to the refrigerator or freezer to set.
*Note from RDG: If the chocolate gets too hot, it will harden. To reconstitute it, add a little vegetable oil and/or milk and stir until it comes back to a smooth consistency.