Copy Cat Thin Mints
Copy Cat Thin Mints
Cookie Dough Ingredients
2 cups (260 g) all-purpose flour
1/2 cup unsweetened Dutch-processed cocoa powder
1/2 teaspoon salt
1 cup unsalted butter, softened
2/3 cup granulated sugar
1egg yolk only
1 teaspoon vanilla extract
3/4 teaspoon peppermint extract
For the coating
12 ounces dark chocolate
1 teaspoon vegetable oil
1/2 teaspoon peppermint extract
(1/2 cup Andes cream de menthe baking chips) ** For extra mint flavor
Directions
In a medium bowl, Sift the flour, cocoa powder, and salt. Set aside.
Using a hand-held mixer, beat the butter and sugar together on medium speed until fluffy. Beat in the egg yolk, vanilla, and peppermint extract. Gradually add the flour cocoa mixture, beating until fully incorporated.
There are two ways to prepare your cookies:
Option #1 Use a melon baller to scoop the dough and roll into balls. Place cookie balls on a parchment lined baking sheet and using the bottom of a glass and another piece of parchment paper press down on each ball until it forms a thin circle. Freeze for one hour on cookie sheets before baking.
Option #2 Roll the dough between parchment paper into one giant log and freeze for one hour. Remove and cut into 1/4” slices then lay the cookies on a baking sheet 1” apart.
Leave your cookies in the freezer until ready to bake. Preheat your oven to 350°F and bake the cookies until the edges are firm (about 8 minutes). Remove from oven and let cool. *If your cookies are too thick they will not get that delicious thin mint snap!
To make the chocolate coating, melt dark chocolate and vegetable oil in the microwave at 30 second intervals, stirring in between. Once melted, stir in the peppermint extract. **You can also melt Andes cream de menthe baking chips into the mixture for extra mint flavor.
Using a fork dip each cookie into the melted mint chocolate and let them harden on a parchment lined baking sheet. I like to store them in the freezer!
