THIN MINT COOKIES
I have been a lover of Thin Mint Cookies all of my life. As these cookies are sold by the group that makes them get more and more expensive, and the last few years they have sat in the warehouse too long if you get my drift and were stale. Last year I bought them and was disappointed and so started to make my own.
These are baked about the time the other ones come out to keep them special in my house. I could bake them other times, but it just does not seem right. These Thin Mint Cookies, in my opinion, are better than the originals.
This is a medium difficulty cookie for a few reasons. The rolling out and the chocolate coating. Both of those take just a tad more skill. But no one gains skill without trying. So try to make these and see how you do. I know you can do it. Just take your time.
Who doesn’t love Thin Mint Cookies? They are good to eat out of hand, or crushed into or over ice cream, to add to cookie dough, or whatever you fancy. These cookies taste better than the real thing.
COOKIE INGREDIENTS:
2 Cups Flour
½ Cup Unsweetened Cocoa Powder
¼ teaspoon Salt
1 Cup Unsalted Butter, softened
⅔ Cups Sugar
1 Egg White
1 ½ teaspoon Vanilla Extract
1 teaspoon Peppermint Extract
CHOCOLATE COATING INGREDIENTS:
12 oz. semi-sweet chocolate, melted
1 teaspoon Peppermint Extract
2 Tablespoons Coconut Oil
COOKIE DIRECTIONS:
In a small bowl, whisk together the flour, cocoa powder and salt. Set aside.
In a bowl of a stand mixer, cream together the butter and sugar until light and fluffy. You can mix in the bowl of a stand mixer with a paddle attachment or by hand with an electric mixer. Mix for about 2 minutes.
Add egg white and extracts to the butter/sugar mixture. Mix until evenly combined.
Add the dry ingredients to the bowl. Mix until a soft dough forms.
Chill this dough for 1 hour or more. Then, place the dough on a sheet of parchment, then place another sheet of parchment on top, and roll to ⅛” thickness. Cut out with a 1 inch cutter into rounds. Re-roll the dough to make as many cookies as possible.
Preheat the oven to 350 degrees F. Prepare cookie sheets with parchment paper. Pleace the cookie rounds 1 ½ inches apart on the sheets. Bake for 12 to 15 minutes or until cookies are firm to the touch.
Cool cookies on wire racks until completely cooled.
CHOCOLATE COATING DIRECTIONS:
Melt the chocolate, peppermint extract, and coconut oil together in a large bowl either in the microwave for 30 second intervals or over a double boiler.
Once the mixture is completely melted and smooth, use a fork to dip each cookie one at a time. All of the excess chocolate to drip off then scrape off the excess on the sides of the bowl.
Place the chocolate covered cookies on a parchment covered pan. To set the chocolate, put these in the freezer for 10 minutes.
