Chocolate Thin Mint Cookies

2016-11-14
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This is a recipe for some homemade Chocolate Thin Mint Cookies. Similar to the girl scout cookies. It’s very simple to make, with the chocolate covering to be the most difficult portion. It can get slightly messy, my advice is to keep the chocolate warm so it’s easier to handle.

Ingredients

  • 3/4 cup unsalted butter, softened to room temperature
  • 1 cup granulated sugar
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon peppermint extract
  • 1 and 1/2 cups (188g) all-purpose flour
  • 3/4 cup unsweetened natural cocoa powder
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 14 ounces semi-sweet chocolate chips
  • 1/2 teaspoon canola or vegetable oil
  • 1/4 teaspoon peppermint extract

Method

Step 1

In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the granulated sugar and beat on medium high speed until fluffy and light in color.

Step 2

Beat in the egg, vanilla extract, and peppermint extract on high speed. Scrape down the sides and bottom of the bowl as needed.

Step 3

Sift the flour, cocoa powder, baking powder and salt together in a medium bowl. On low speed, slowly mix into the wet ingredients until combined.

Step 4

Roll dough into 2 inch logs, or if you prefer, roll dough into 1/4″ thick sheets. refrigerate for at least 1 hour.

Step 5

Once chilled, preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats. If you rolled the dough, cut into 1/4″ thick pieces, and if you used the sheet method, use a round cookie cutter to make into pieces.

Step 6

Bake for 8 minutes. Make sure you rotate the baking sheet halfway through bake time. Allow to cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely before dipping in chocolate.

Step 7

Melt the chopped chocolate and oil together in a double boiler or (carefully!) use the microwave. For the microwave, place the chocolate and oil in a medium heat-proof bowl. Melt in 15 second increments, stirring after each increment until completely melted and smooth. Once melted, stir in the peppermint extract.

Step 8

Dip each cooled cookie completely into the chocolate and use a fork to lift out. Tap the fork gently on the side of the bowl to allow excess chocolate to drip off. Place cookie onto a parchment or silicone baking mat-lined baking sheet. Place the baking sheet into the refrigerator to help the chocolate set. Once set, enjoy! Keep cold until ready to serve.

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