Copy Cat Thin Mints

Name: Copy Cat Thin Mints
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; 1 egg yolkonly; 1 teaspoon vanilla extract; 3/4 teaspoonpeppermint extract

Copy Cat Thin Mints

Author: Jessie Daye

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Ingredients

▢ 2 cups (260 g) all-purpose flour
▢ ½ cup unsweetened Dutch-processed cocoa powder
▢ ½ teaspoon salt
▢ 1 cup unsalted butter softened
▢ ⅔ cup granulated sugar
▢ 1 egg yolkonly
▢ 1 teaspoon vanilla extract
▢ ¾ teaspoonpeppermint extract

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Method

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 #1Use 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 sheetsbeforebaking.Option #2Roll 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.
There are two ways to prepare your cookies:
Option #1Use 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 sheetsbeforebaking.
Option #2Roll 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 freezeruntil 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!

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1 comment

Brittany

2 years ago Reply

I was really excited about these especially seeing it on Instagram however they did not come out as I’d hoped. The cookies never snapped like they were supposed to, I even cut them thin and as soon as I dipped them into the melted chocolate to coat, the cookie crumbled into the chocolate. I don’t know if I did something wrong. I was also kinda confused because watching the instagram reel it showed a whole egg being used and on this recipe it says egg yolk only so I’m not sure.